𝐘𝐚𝐥𝐥, 𝐭𝐡𝐞𝐫𝐞 𝐚𝐫𝐞 𝐤𝐢𝐝𝐬 (𝟗 𝐲𝐞𝐚𝐫 𝐎𝐥𝐝𝐬) 𝐢𝐧 𝐡𝐞𝐫𝐞 𝐭𝐫𝐲𝐢𝐧𝐠 𝐭𝐨 𝐥𝐨𝐨𝐤 𝐟𝐨𝐫 𝐜𝐮𝐭𝐞 ( ‧₊ ᵎᵎ 🍒 ⋅ ˚✮) 𝐒𝐎 𝐠𝐞𝐭 𝐮𝐫 𝐢𝐧𝐚𝐩𝐩𝐫𝐨𝐩𝐫𝐢𝐚𝐭𝐞 𝐡𝐞𝐚𝐝𝐬 𝐨𝐮𝐭 𝐨𝐟 𝐡𝐞𝐫𝐞𝐞𝐞!!!! (𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐟𝐨𝐫 𝐮𝐫 𝐭𝐢𝐦𝐞♡)

Hi i'm a 10 year old and i am really just trying to get combos but all this inappropriate stuff is really gross like do that somewhere else please˖⁺‧₊˚♡˚₊‧⁺˖ Yes, maybe I'm tired of people doing things like that.

+𝟷 (𝟺𝟷𝟺) 𝟼𝟶𝟽-𝟸𝟹𝟼𝟽 ɪs ᴍʏ ɴᴜᴍʙᴇʀ! ɪᴍ ʀᴜʙʙɪɴɢ ᴍʏ sʟᴏᴘᴘʏ ᴡᴇᴛ ᴄʟɪᴛ ʀɴ, ᴡɪsʜ sᴏᴍᴇᴏɴᴇ ᴄᴏᴜʟᴅ sᴜᴄᴋ ɪᴛ ᴀɴᴅ ʟɪᴄᴋ ɪᴛ ғᴏʀ ᴍᴇ. ᴛᴇxᴛ ᴍᴇ! 🍌🌟🍌☆(‿∣‿) slap 🤤

Saturday 25 January 2020 17th Century Sack Posset 17th century references the diary of Samuel Pepys, so I thought I would just have to read that. And so I have been. Well, listening to it on audiobook through Audible, that counts as reading, does it not? It's 115 hours of listening, it's not a small undertaking. Everything mentioned in the diaries that I wasn't already familiar with, I looked up, and one of those things was "sack posset". I'm so glad I did. I think the mildly amusing name attracted me most, but I looked up as many recipes for sack posset as I could, written at the time. No two were exactly alike, so I combined the essential ingredients and rough ratios from every recipe I saw, and had a crack at making it. It was amazing. Warming, soothing, delicious, makes you all cosy and sleepy. Sack posset is generally served in the evening after supper, the last thing you give your guests before they head home. Obviously this is 18+ or 21+ depending on where you live because of alcohol laws, but I've heard the sherry can be substituted for orange and lemon juice, though I haven't tried it. The mixture can be thickened with bread crumbs if you fancy eating it with a spoon instead of drinking it, but I've not tried that either. Some old recipes suggest adding mace, crushed almonds, rosewater, musk, or even ambergris. It's a flexible recipe, you could experiment with whatever ingredients take your fancy. Let us begin! This yields about 3 coffee mugs full, but is best served in teacups. You can warm the cups beforehand if you wish. Ingredients: 400ml heavy cream 300ml sherry 7 egg yolks 2 egg whites 1/2 cup sugar ground nutmeg ground/sticks of cinnamon Method: Pour the cream and sugar into a pot. Sprinkle a small amount of the nutmeg and cinnamon in, and stir. Some recipes called for a blade of mace, but mace is fairly expensive so I omitted it. Separate yolks and egg whites. There are several methods to do this, I like passing the yolk between the shell halves. You might have one of these doodads. Put the yolks into a large basin or similar. If you don't want to waste the leftover whites, you could turn them into meringues. Crack two whole eggs in, whites included. Add the sherry to the eggs and whisk together until eggs are beaten. Boil some water in a pot that will comfortably sit the basin atop it. Place the egg-sherry mixture over the boiling water. If exposed to direct heat, the eggs will cook, yuck! Stir it continuously and test the temperature with a knuckle. Put the cream-sugar pot on the stove at a medium heat. Stir this regularly too. The cream should be taken off the heat just before it starts to boil. Once the egg-sherry mixture is warm, take the basin off the boiling water. Carefully pour the cream into the eggs, pouring a little at a time, and stirring constantly until all is combined. Ladle into teacups and enjoy! I read that cushions were placed around the basin to keep it warm. It's important that it doesn't get too hot or else you'll end up with scrambled eggs, you want it at a warm, drinkable temperature. It's quite filling, you'll probably find that a couple of teacups is loads!

ꪒ　ꪒ　 ꒰ • ⚇ •꒱ྀི　

✩ 𝓝𝓮𝓥𝓮𝓡 𝓰𝓘𝓿𝓔 υP Cαυʂҽ ყσυ αɾҽ ɯσɾƚԋ ιƚ ✩❤️‍🔥

stop publishing ugly and innapropiate thing (i have a rlly bad english) 🤮🤮(╥﹏╥)

𝓟𝓲𝓬𝓻𝓮𝔀𝓼 ˙✧˖°📷

🎭alone🎭𓆩🖤𓆪

ᥫ᭡𓀐𓂺♡🤰👩‍🍼𓀐𓂸🤤𓂺