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An eclectic collection of old hollywood, storybook illustrations, books, green tea, period dramas, studio ghibli, classical music, fashion, flowers, and nature.

I run the green tea blog =)

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jfkpt109:

First Lady Jacqueline Kennedy and Caroline Kennedy. Sardar (A gift from Pakistani President Ayub Khan) makes his trip home to Fort Meyer Stables in Arlington Virginia, April 1962. 

5 days ago
30 notes

My beau received a treat at work today. A splendid matcha cookie with green tea chocolate from Japan. Happy Friday green tea lovers! -FYM

1 week ago
13 notes
Matcha Lime Mousse
Ingredients:
(Serves 2, generously)
1 large ripe Hass avocado (approx 180g/6.5oz of avocado flesh).
Juice from 1 + 1/2 limes, plus zest from 1/2 of a lime for decoration.
50g/2oz raw/local honey.
50g/2oz extra virgin coconut oil.
1/2 tsp green tea matcha powder.
1/2 Tbsp pistachio nuts, ground to a dust.
Method:
Place avocado flesh, lime juice, honey, coconut oil and matcha powder in a blender (a tall jug with a hand held immersion blender is perfect if you don’t have a high powdered blender). Blend ingredients together until fully combined.
Transfer to 2 small ramekins, smoothing over the top as much as possible with the back of a spoon.
Cover and place in the fridge for an hour to set.
When ready to eat, sprinkle over the pistachio dust and lime zest to serve.
N.B: Well covered these will keep in the freezer for up to a month and in the fridge for a few days. The avocado may go brown over time so it’s best to eat this within 24 hours of making.
Recipe here

Matcha Lime Mousse

Ingredients:

(Serves 2, generously)

Method:

Place avocado flesh, lime juice, honey, coconut oil and matcha powder in a blender (a tall jug with a hand held immersion blender is perfect if you don’t have a high powdered blender). Blend ingredients together until fully combined.

Transfer to 2 small ramekins, smoothing over the top as much as possible with the back of a spoon.

Cover and place in the fridge for an hour to set.

When ready to eat, sprinkle over the pistachio dust and lime zest to serve.

N.B: Well covered these will keep in the freezer for up to a month and in the fridge for a few days. The avocado may go brown over time so it’s best to eat this within 24 hours of making.

Recipe here

1 week ago
21 notes

thelavendershoppe:

Green Tea Bookmarks at The Lavender Shoppe made from recycled Bigelow Green Tea packaging. 

1 week ago
22 notes
Homemade Pavlov.  By StarlessArtemis 🐇

Homemade Pavlov. By StarlessArtemis 🐇

1 week ago
0 notes
Matcha Cake (recipe from raspberri cupcakes)

Ingredients:
1 cup all-purpose flour
1-2 tbsp matcha powder (you can adjust for taste)
1/2 cup butter
2 cups milk
4 eggs, separated at room temperature
4 drops of white vinegar
1 1/2 cups icing sugar
1 tbsp water

Directions:
1. Preheat the oven to 325F. Grease or line a square 8 inch baking pan.
2. Sift flour and matcha powder together in a bowl. 
3. Melt the butter in the microwave and set aside. Warm the milk to lukewarm and set aside.
4. In a large bowl, whip the egg whites and vinegar to stiff peaks. Set aside.
5. In another large bowl, beat the egg yolks and sugar until light. Mix in the butter and tablespoon of water for about 2 minutes. 
6. Mix in the flour until evenly incorporated. Whisk in the milk until everything is mixed.
7. Fold in the egg whites, 1/3 at a time. Repeat until all the egg whites are folded. Keep mixing until the egg whites are incorporated. 
8. Pour the batter into the baking pan and bake for 40-50 minutes or until the top is golden. Allow the cake to completely cool before cutting and dusting with icing sugar. 
Matcha Cake (recipe from raspberri cupcakes)
Ingredients:
1 cup all-purpose flour
1-2 tbsp matcha powder (you can adjust for taste)
1/2 cup butter
2 cups milk
4 eggs, separated at room temperature
4 drops of white vinegar
1 1/2 cups icing sugar
1 tbsp water
Directions:
1. Preheat the oven to 325F. Grease or line a square 8 inch baking pan.
2. Sift flour and matcha powder together in a bowl. 
3. Melt the butter in the microwave and set aside. Warm the milk to lukewarm and set aside.
4. In a large bowl, whip the egg whites and vinegar to stiff peaks. Set aside.
5. In another large bowl, beat the egg yolks and sugar until light. Mix in the butter and tablespoon of water for about 2 minutes. 
6. Mix in the flour until evenly incorporated. Whisk in the milk until everything is mixed.
7. Fold in the egg whites, 1/3 at a time. Repeat until all the egg whites are folded. Keep mixing until the egg whites are incorporated. 
8. Pour the batter into the baking pan and bake for 40-50 minutes or until the top is golden. Allow the cake to completely cool before cutting and dusting with icing sugar. 
1 week ago
19 notes
Raspberry Green Tea Coconut Ice Cream 
Recipe here

Raspberry Green Tea Coconut Ice Cream 

Recipe here

1 week ago
26 notes
freyahartas:

Metal Pig and boy run around an art gallery in Florence.

freyahartas:

Metal Pig and boy run around an art gallery in Florence.

1 week ago
35 notes
Taken by StarlessArtemis

Taken by StarlessArtemis

1 week ago
0 notes