#lemon-ish
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dusti.bsky.social
Made myself a little hot toddy with some ginger lemon tea etc, not feeling weird or sad about going to bed early-ish this time. December is my deceleration lane — really should have been November. Finals start next week. I’m making measured progress on my assignments. Rest is imminent.
December 2, 2025 at 3:29 AM
pachineorzea.bsky.social
Back before my breakup I was sitting in a specialty taco joint where I got a drink called a 'Cactus Juice'. Using only a list of ingredients, I made this:
Final ratio seems to be: half a can of ginger ale, 1/4th ish cup of pineapple juice, like a really healthy splash of the Prickley Pear Syrup, and enough lemon to cut the sweetness of both of the former (aka I kinda went until I was happy-2 tablespoons ish?)
November 29, 2025 at 4:36 AM
dawnlysimple.bsky.social
my son asked for icing that would "run down the sides" so i made a thin-ish icing. i offered lemon or almond, but he wanted regular-degular vanilla, so that's what i did ☺️
November 27, 2025 at 7:42 PM
whetstone.bsky.social
Oooh! I got a recipe for brussels sprouts I'm kind of excited about: you cut them in half, dress them with lemon juice, garlic, olive oil, dijon mustard, and s&p, put them on a sheet pan cut side down, and roast 15 minutes at 450. Then toss and sprinkle with capers then keep roasting another 10-ish.
November 26, 2025 at 8:54 PM
bubbaprog.xyz
Only responsible for 4 things & we've made all before (no time or spirit to experiment this year) so only minor adversities. potato dish *will* feature yellow, purple, & three kinds of sweet potatoes (we're also bringing the entirely above the board, no money laundering here spiral sliced ham.)
Pumpkin Butterscotch Pie ★★★★★ Holiday, Pies & Tarts Makes 8 servings ∙ Difficulty Medium ∙ Source Bonappetit.com Ingredients Crust: 1 1/4 cups all purpose flour 1/2 teaspoon sugar 1/4 teaspoon salt 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes 3 tablespoons (or more) ice water Filling: 3/4 cup (packed) golden brown sugar, divided 2 tablespoons (1/4 stick) unsalted butter 1/4 teaspoon salt 1/4 cup Scotch 1 1/4 cups heavy whipping cream 1 cup canned pure pumpkin 3 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Whipped Cream: 1 cup chilled whipping cream 1 tablespoon sugar 1 tablespoon Scotch Directions crust Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. Roll out dough to 12- to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill dough until firm, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover and keep chilled. Preheat oven to 350°F. Line crust with sheet of foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove foil with beans. Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer. Cool completely. filling Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar. Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl. Cool to room temperature, stirring occasionally. Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl. Whisk in eggs, then spices. Add reserved butterscotch mixture; whisk to blend. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using. Preheat oven to 350°F. Pour filling into crust. Bake until just set, about 50 minutes. Cool to room temperature, about 3 hours. DO AHEAD Can be made 8 hours ahead. Store at room temperature. whipped cream Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form. DO AHEAD Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving. Cut pie into wedges. Serve with dollop of whipped cream. ca | Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs dotook Holiday, Veggies Makes 12 servings - Difficulty Medium - Source Epicurious.com INGREDIENTS. 11/2 pounds medium Yukon Gold potatoes 11/2 pounds medium red-skinned sweet potatoes (yams) 2 cups heavy whipping cream 1/4 cup (1/2 stick) butter 2 garlic cloves, minced 1 tablespoon minced fresh Italian parsley 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme 1 1/2 teaspoons fine sea salt 8/4 teaspoon freshly ground black pepper 1 1/4 cups (packed) coarsely grated Gruy√©re cheese (about 5 ounces) DIRECTIONS Fill arge bow! with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8- inch-thick rounds and place in bow! with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking. Preheat oven to 400¬∞F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve. Citrus-Glazed Carrots dotook Holiday, Veggies Makes 8 servings - Difficulty Easy - Source Epicurious.com INGREDIENTS. 2.1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices. 2 cups (or more) water 1 cup fresh orange juice 1/2 cup sugar 1/4 cup fresh lime juice 2 tablespoons (1/4 stick) butter 2.1/2 teaspoons finely grated orange peel 2 teaspoons finely grated lime pee! 1 teaspoon salt 1 tablespoon chopped fresh parsley DIRECTIONS Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley. ) ae Apple Slab Pie tekkk a. Mae Holiday, Pios & Tarts Cook 40-45 minutes - Makes 24 - Difficulty Medium - Source Smittenkitchen.com INGREDIENTS. Crust: 3.3/4 (470 grams) cups all-purpose flour 1 1/2 tablespoons sugar 1 1/2 teaspoons table salt 8 sticks (340 grams) unsalted butter, very cold 3/4 cup very cold water Filling: 3 1/2 to 4 pounds apples, peeled, cored and chopped into approximately 1/2-inch chunks (about 8 cups) Squeeze of lemon juice 2/8 to 3/4 cup sugar (depending on how sweet you like your pies) 8 tablespoons cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon table salt To finish: 2 tablespoons heavy cream or one egg, beaten with 1 tablespoon of water DIRECTIONS Make pie crust: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half (it's best if one is slightly larger). Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days or slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than | do). To defrost, leave in fridge for 1 day. Heat oven to 375 degrees F. Line bottom of 10x15x1-inch baking sheet or jellyroll pan with parchment paper. Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat. Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one, if you have two different sizes) into an 18-by-13-inch rectangle. This can be kind of a pain because it is so large. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will still hang over the sides of the pan; trim this to 3/4-inch. Pour apple mixture over and spread evenly. Roll the second of your dough halves (the smaller one, if they were different sizes) into a 16-by-11- inch rectangle. Drape over filling and fold the bottom crust‚Äôs overhang over the edges sealing them together. Cut small slits to act as vents all over lid. Brush lid heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40 to 45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes. Serve slab pie in squares or rectangles, warm or at room temperature. It keeps at room temperature for at least three days. NOTES Apples to use: 1/2 Granny Smith and mix of honey crisp, Braeburn, pink lady, and jonagold
November 26, 2025 at 3:01 AM
onthedrift.bsky.social
#GoodOmens #IneffableHusbands #lemon-ish
elkmrlos.bsky.social лося @elkmrlos.bsky.social · 6d
there should be some kind of continuation here

#goodomens
November 25, 2025 at 9:53 PM
gojailatarsehq.bsky.social
HEEEE
HAWWWWW
NA...NAWWWW *projective vomiting of a slice of lemon...aaaand...yep, it was bitter lemon*
ISH
JUSHT SHAAAAA
SHIIIIII
SHEEEEE
SHUUUU
FFS
S.H.O.C.K
that I could be accused of such a fingle...fink...THING
November 25, 2025 at 8:15 PM
meghanclare.bsky.social
yeah I always do a lemon cream/curd in a gingersnap crust which everyone loves as a foil to the same-ish flavors of the rest of the food

thinking I might use this technique (which always sets perfectly) w the same portion of cranberry/orange juice

food52.com/recipes/1640...
food52.com
November 24, 2025 at 7:31 PM
itmezae.bsky.social
If you see this post, do it too!

Pronouns: any

Height: like 6'4"ish

Shoe: US 13

Zodiac: Taurus

Smoke: no, my lungs suffer enough

Tattoos: nop

Piercings: still no, I'm boring

Favorite Drinks: lemon iced tea is my vice

Too lazy to find a gif
lilygoatdemon.vtubers.social ⛧ Lily GoatDemon ⛧ P100 Pyramid Head Arc ⛧ @lilygoatdemon.vtubers.social · 8d
If you see this post, do it too!

Pronouns: They/Them (Lily, the character specifically, is she/her, so I tolerate she/her b/c of this)

Height: 5'0"

Shoe: Those are my hooves

Zodiac: Scorpio

Smoke: THC

Tattoos: Yes

Piercings: Just my ears these days

Favorite Drinks: root beer
November 23, 2025 at 11:00 PM
astrogina.bsky.social
my friend decided to get into stained glass so i also got to come along and try it out! going to reconvene in a few weekends to finish up the last few filler pieces for where i broke stuff and start putting it together!
a quick sharpie sketch of two lemons and some leaves in a circle the lemon sketch, cut out to form a pattern the lemons and leaves cut out of glass. the pattern is still attached to the glass most of the glass pieces with the pattern still attached on top. the pieces don't quite fit together and some of the spots are filled with smaller fragments of glass, but generally they fit together into a round ish shape
November 22, 2025 at 11:49 PM
lindapatrick.bsky.social
Thanks.

Cranberries. Orange.
Orange zest. Sugar.
A few chopped walnuts (that make it look a bit yellow-ish).

No lemon peel- but that sounds interesting.
November 22, 2025 at 5:54 PM
fan-berry.bsky.social
Alex (Blue hair) - Lemon Blueberry Cheesecake 🍋🫐🧀🍰

Luna (Pink hair) - Victoria Sponge Cake 🍓🍰

What Flavour is your OC?
A drawing of Alex, my OC. Who is a demon girl with shoulder length Blue hair, Red eyes with hearts in them, pale skin, Devil horns, tail and Angel wings. A photo of a slice of Lemon Blueberry Cheesecake. A drawing of Luna, my OC. Who is a demon girl with long Pink braided hair, White eyes, pale-ish skin, Devil horns and glasses. A photo of a Victorian Sponge Cake topped with Strawberries and Cream.
November 20, 2025 at 1:18 PM
latexslug.bsky.social
looking particularly "sour lemon gummy candy creature-ish" here 🪢 — ( it / he )
November 17, 2025 at 4:59 PM
runwithskizzers.bsky.social
If you're a chai drinker, lemme share my* recipe to tide you over while you are not buying from starbucks

(link to the old newsletter where I shared this: preeti.beehiiv.com/p/payal-meht...)

*everyone's recipe is a little different / to their taste, so do what you will!
a screenshot from the link of my chair recipe. it reads: To a small pot add: 3/4ish cup of water 1 ½ TSP chai (I use Wagh Bakri premium loose black tea) 2-3 TSP sugar to your taste 1/2 - 1 TSP chai masala you can either buy this (available at most neighborhood Indian bazaars or Patel Brothers) OR my recipe for fresh masala is 1 - 2 pods of star anise, 2 cardamom pods, 2 cloves, piece of cinnamon stick ( ¼ - ½ inch-ish), 6 black peppercorn all crushed together & roasted 1/2 - 1 TSP of fresh grated ginger OPTIONAL: fresh mint & lemon grass if you have it on hand Let Boil Add 1/2ish cup of milk Let Boil a second time Strain and Serve
November 13, 2025 at 2:35 PM
kimbookly.bsky.social
Started this as my 3rd book in my goal to understand the ongoing conflict. I’m 20% in & might have to DNF. It’s so textbook-ish & dense, it’s hard for me to get through. I absolutely loved The Lemon Tree & was looking for something similar from a #Palestinian perspective. Any #suggestions? #booksky
November 12, 2025 at 5:10 PM
purplecat771.bsky.social
Ok! Cook! Some water (not enough to cover, since I don't want to wait forever and ever for it all to cook off), and some lemon juice (the juice of one lemon. Ish.). Sugar (61.9oz) to be added later.
A deep frypan, with lid, full of quartered quince.
November 11, 2025 at 7:41 PM
paizuri.moe
communism units:
~90ml toki (suntory) + ~355ml of sparkling water + 8ml (ish) of lemon juice
November 8, 2025 at 2:55 AM
kafkaesque2024.bsky.social
Ok. But know that department store fragrances, esp from designer brands, are made with cheap, strong aromachemicals w/ a blurry, largely abstract scent profile.

So things smell vaguely, nebulously... -ish (lemon-ish, floral-ish, or indeterminately woodsy-who knows).

Niche smells v. diff.
November 7, 2025 at 1:45 AM
lillaylaxox.bsky.social
yea for sure. i always get the like *regular* rotisserie chicken. whoch i do love. they have like lemon pepper & whatever else. i don’t generally like those

but this one’s like red ish. has a much diff flavor. it’s rly good
November 7, 2025 at 1:38 AM
howarddalton.bsky.social
Ftr, scalding water poured over crushed fresh ginger + freshed squeezed lemon juice + fresh local-ish honey will make the tail end of a cold your little bitch
November 6, 2025 at 11:06 PM
morgellona.bsky.social
New single available on Bandcamp today :

morgellona.bandcamp.com/album/walkin...

Expect the album - The Chapel Perilous - this winter.

Catch the music video for Walking Away from Omelas here:
youtu.be/PduNee3FDMg
The profile of a bright yellow lemon against a deep blue backdrop that lightens a bit around the edges of the square image. The word Morgellona is stamped in beige-ish capital letters near the centre of the lemon, with the words "Walking Away from Omelas" stamped in the same colour just below.
November 6, 2025 at 12:48 AM
babysip.bsky.social
New-ish flavor lemon blueberry crumble is v good!
November 5, 2025 at 2:35 AM
varinajr.bsky.social
I do like that the Vercingetorixes seem to be genuine pals, be they short and Irish or buff and Bro-ish, a love of baking and ginger mustaches makes a base true friendship #GBBO
Portraits of Vercingetorix, one is saying "you want to try a lemon drizzle but with limoncello" while the other says "sounds delicious, bro"
November 4, 2025 at 9:06 PM
meghancolleen.bsky.social
This sounds like a lot of steps but that’s just because I’m a Virgo and NEED CLARITY but everything cooks together and it’s easy to switch ingredients in and out according to what you like!
Meghan's warm vegetable salad with protein Ingredients Mixed vegetables of your choosing, to roast. Ex: asparagus, Brussels, squash, zucchini, green beans, carrots Salmon filet or chicken thigh/breast (either skin on or off for both) • Chopped Kale (1 cup) • Super Greens mix or whatever you want (2 ish cups) • Parmesan fresh grated • Olive oil • Salt and pepper • Fresh lemon Optional: crispy chick peas, pistachios for crunch, quinoa Method • preheat oven to 400 • Chop vegetables as preferred (I like to do bite size for maximum char) • Drizzle veggies with olive oil, sprinkle with salt and pep to taste and mix well. Sometimes I add minced garlic to this step if I'm in the mood. • Coat salmon or chicken with olive oil, a few squeezes of fresh lemon juice, lots of salt and pepper, and top with lemon slices. • Place salmon and veggies on parchment-lined baking sheet and cook for 10-12 mins, depending on thickness of the protein Meanwhile, prepare the salad • Drizzle the chopped kale with olive oil, lemon juice, salt and pepper. Massage with hands if preferred. I'm kale-texture-averse so this is an important step for me. • Toss kale with other salad greens, adding more oil, lemon or salt and pepper if needed • I also really like adding warm quinoa to this to make it more of a "bowl" Assemble components • Remove veggies and protein from oven • Place veggies on top of salad greens and grate Parmesan over greens and veggies. (I also really like goat cheese for this.. or, why not both!?) • Place protein on top and give one last squeeze of lemon juice for luck Bon Appetite!
November 4, 2025 at 1:41 PM
jaylundrr.bsky.social
Ohh ok thank u!! I knew It was green tea ish, but I had no clue how faint the taste was. I added brown sugar but I'll def try honey next!

And ye!! I knew pea blossom is a PH indicator! It's v cool. I don't like lemon that much anyways so I'm all set on that front
November 2, 2025 at 8:16 AM