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I have a similar one. This white girl at my college told me that she fucked a black guy once and he came in her, so she considers herself "part black" by insemination.

whitepeoplesaidwhat:

Y’all quit playing. I cannot, no I do not accept that much stupidity. There is no flipping way. 😂
-Ruby

Ruby - your comments crack me UP!!!!  That’s really the best part….

goddessofscrumptiousness:

Strawberry Crumble Tart
Anything that requires minimum effort with maximum YUM and gorgeousness will always be a winner to every cook and baker in any kitchen. I personally cringe and always get stressed-out whenever I have to compose or even eat a dish with so many darn components on a plate.
My style of cooking, presenting a dish and eating is, as much as I can, always with balance, symmetry and always with focus… that, or I am just a baker and a cook with OCD who also cannot multi-task (most likely, because whenever I remember that darn Tiramisu trio sampler I prepared and plated on my very last professional kitchen gig a few months ago, I still get a bit of a surge of adrenalin rush… darn pain-in-the-butt dessert that was!). Right, and anyway, it’s been ages since I shared a recipe here, so I figured, WTH… Why not write a simple tart recipe?  and make use of my Homemade Strawberry Jam from last week’s post and this 2 year old picture of a Strawberry Crumble Tart  I posted but never wrote the recipe (too lazy). 
Ingredients:
Crumble
2 cups all-purpose flour
1/2 cup light brown sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cubed cold butter
1 cup rolled oats
Filling
1 cup strawberry preserve/jam(preferably not too sweet or less sugar variety)
Procedure:
- Combine flour, brown sugar, baking soda and salt in a bowl and mix well. 
- Work the cold cubes of butter into the flour mixture with the your fingertips or use a pastry cutter. When mixture resembles pea-size rubble, add the rolled oats.
- Divide the crumble mixture in half. Firmly press half of the mixture in 9-inch round cake tin. 
- Evenly spread the strawberry preserve on the tart base. 
- Sprinkle the rest of the crumble mixture on top of the jam.
- Bake tart for 20-25 mins. in a 350’F oven until top of the crumble tart is light golden brown.
- Let tart slightly cool at room temperature before slicing. 
- Serve with cream, strawberry coulis (optional) and slices of fresh strawberries. 
Serves 8

Other filling suggestions that are YUM:
Strawberry jam + peanut butter (reduce the amount of rolled oats into 1/2 cup in the crumble recipe and add 1/2 cup roasted chopped peanuts)
Apricot preserve/jam + sultanas (golden raisins) + almond butter
Cooked rhubarb pie filling
Apple pie filling (home cooked or canned) or apple butter (add 1 teaspoon cinnamon in the crumble mixture)
Orange marmalade + chopped pistachios (mix the chopped pistachios with the orange marmalade before spreading on the tart base. 






Sounds yummy!

goddessofscrumptiousness:

Strawberry Crumble Tart

Anything that requires minimum effort with maximum YUM and gorgeousness will always be a winner to every cook and baker in any kitchen. I personally cringe and always get stressed-out whenever I have to compose or even eat a dish with so many darn components on a plate.

My style of cooking, presenting a dish and eating is, as much as I can, always with balance, symmetry and always with focus… that, or I am just a baker and a cook with OCD who also cannot multi-task (most likely, because whenever I remember that darn Tiramisu trio sampler I prepared and plated on my very last professional kitchen gig a few months ago, I still get a bit of a surge of adrenalin rush… darn pain-in-the-butt dessert that was!). Right, and anyway, it’s been ages since I shared a recipe here, so I figured, WTH… Why not write a simple tart recipe?  and make use of my Homemade Strawberry Jam from last week’s post and this 2 year old picture of a Strawberry Crumble Tart  I posted but never wrote the recipe (too lazy). 

Ingredients:

Crumble

2 cups all-purpose flour

1/2 cup light brown sugar

1 teaspoon baking soda

1 teaspoon salt

3/4 cup cubed cold butter

1 cup rolled oats

Filling

1 cup strawberry preserve/jam(preferably not too sweet or less sugar variety)

Procedure:

- Combine flour, brown sugar, baking soda and salt in a bowl and mix well. 

- Work the cold cubes of butter into the flour mixture with the your fingertips or use a pastry cutter. When mixture resembles pea-size rubble, add the rolled oats.

- Divide the crumble mixture in half. Firmly press half of the mixture in 9-inch round cake tin. 

- Evenly spread the strawberry preserve on the tart base. 

- Sprinkle the rest of the crumble mixture on top of the jam.

- Bake tart for 20-25 mins. in a 350’F oven until top of the crumble tart is light golden brown.

- Let tart slightly cool at room temperature before slicing. 

- Serve with cream, strawberry coulis (optional) and slices of fresh strawberries. 

Serves 8

Other filling suggestions that are YUM:

  • Strawberry jam + peanut butter (reduce the amount of rolled oats into 1/2 cup in the crumble recipe and add 1/2 cup roasted chopped peanuts)
  • Apricot preserve/jam + sultanas (golden raisins) + almond butter
  • Cooked rhubarb pie filling
  • Apple pie filling (home cooked or canned) or apple butter (add 1 teaspoon cinnamon in the crumble mixture)
  • Orange marmalade + chopped pistachios (mix the chopped pistachios with the orange marmalade before spreading on the tart base. 

Sounds yummy!