> Not sugary

Good luck there, sister

While I appreciate what you did there we only eat doritos and drink sprite. Sorry.

>>18377313

You don't want to know what happens to this little girl next. It ain't pretty.

>>18377313

Shall we discuss sweeter things, then? Or maybe pizzas, and some hints and tips about them?

>>18377342
Two words - Haggis Pizza.

>>18377279
Oh man dwarves don't salt rub their roasts? I knew they were backwards but jeez...

>>18377354

Wouldn't work. Too spicy, and it tends to clump together which would mean the peaks would burn while the underside would make the base soggy where it touched.

Why are you so nice /ck/?

>>18377328
Bullshit. I know all about how you fried up some pork chops and a hamburger patty stuffed with cheese in the middle, wrapped it in bacon, covered it in bread, and then deep fried it.

You eat that shit every fucking day. The smell drives me crazy.

>>18377392

Food brings us together. No matter who we are, we can all sit down and enjoy some great food. I just thought I could share that with you.

In the mood to discuss pizza with you. Writing the ground rules.

>>18377279
This sounds good.
I might have to make some for the next time my group meets, thanks anon

>/ck/
>nice
no offense, but i'm going to er on the side of caution

I'm not a bad cook, mostly do fish dishes myself, since I'm trying to lose weight.

My question is: How do you motivate yourself to cook? I try but its tough after a long day and I just want to lay down and order a pizza or grab a burger on the way home. I know its terrible for me, but I just can't help it.

>>18377279

She... she's cooking for us?

Guys, I think we should leave X. Or I mean, we should admit that X left us a year ago.

This could be a good thing

>>18377529
who is /ck/ with

>>18377529

Naw man /co/ prolly sent her over to cheer us up or something. /x/ is still... whatever the hell /x/ is

Okay, so here are some things to remember about pizza.

> Cheese is the Primary

Out of all ingredients on a pizza, cheese is the number one, very most important ingredient. While you can save money on any other ingredient, never ever buy a cheap cheese. Buy a good cheese of the strength you prefer (but not too sharp unless cheese will be your primary flavour). Don't be afraid to buy it from a wheel and grate it yourself. Compared to shredded cheese from a packet, most wheels of cheese will have a more silky texture when cooked, too. That is where you want to aim when you cook pizza.

Also: while parmesan is all well and good, you should experiment with other kinds of cheese. I have found myself using kinds of Romano, a sheep cheese that is slightly salty. It works well in concert with the pepperoni and button mushrooms I use.

> Max Cap for Ingredients

A pizza can only sustain a certain number of ingredients before the flavours mash together. Not only that, but some ingredients will overpower others if you let them. That is why it is wise to know how powerful a taste each element of your pizza possesses, and change the quantity accordingly. The pizza's build should look like this:

> Base
> Sauce
> Cheese
> Primary ingredient (may be the cheese)
> secondary ingredient
> Support
> Support
> Optional basil/pesto slot

That is it. In regard to pizzas, LESS IS SO MUCH MORE. Let your characters shine.

> Bacon, Pizzas and You

Sometimes you don't want ultra-soft bacon on a pizza, but if cooked too much the meat will be burnt to a crisp by your oven. Cook barely above soft, and let the oven do the rest to get that warm crisp.

>>18377488
to be fair, if you fell for that, you kind of deserved it.

>>18377337

Like any good knight, we spear the beast upon our lance and save the girl.

That is what happens.

That is what fucking happens.

Understood?

Because that

Is

What

Happens.

>>18377540
/ck/ left us for /co/ years ago.

>>18377496

Aww, the problem is that you are seeing cooking as a chore. To me, cooking is a great unwinder and de-stresser. I get home from work, put on my apron and figure out the day's events while I cook something delicious. Cooking tends to relieve my stress a lot, and I usually dance to music a bit while I cook.

http://www.youtube.com/watch?v=guGZYhTK-ec&feature=related

Last night I cooked a batch of strawberry-top cupcakes to this. It was so fun.

Long story short, see it as an activity to help you destress. Because creating something delicious is relaxing and rewarding.

>>18377337

Like any good knight, we spear the beast upon our lance and save the girl.

That is what happens.

That is what fucking happens.

Understood? The birdmonster dies as our lance pierces its wicked heart, the girl falls to the ground bruised but unharmed, and we send her peacefully on her way.

Because that

Is

What

Happens.

>>18377529
>>18377545

Who cares? Treating the boards like one person is silly. This is a nice person, who is our friend, and is teaching us how to make delicious things. We shall treasure her.

>>18377551

> most wheels of cheese will have a more silky texture when cooked

> Silky pizza

That doesn't sound right...

>>18377633

What do you mean, it doesn't sound right? You mean you never had a silky pizza? You poor person. I'd come cook you one if I could. Just... promise me you'll try a wheel cheese on your next pizza, okay?

>>18377660

We'll see. It seems a bit fancy. But I do like the 'less is more' approach.

>>18377684

Aww. You really should try the cheese.


Anyone have any questions, while I am here?

>>18377684

LISTEN TO HER, YOU JERK! SHE KNOWS WHAT SHE'S DOING AND SHE'S TRYING TO HELP YOU!

>>18377704
>Anyone have any questions, while I am here?

Given the role of salt in both the fate of the wife of Lot and the high saline content of the dead sea, and by sympathetic relation the Dead Sea Scrolls, what role in creation does salt play in the tears of God and the humans created in his image?

>>18377738

TG doesn't believe in god.

>>18377738

Salt is used as a flavour enhancer. If we consider that salt will slightly heighten one's awareness of other flavours (if added correctly), we gain the understanding that God's tears were shed to provide him clarity. This effect rubs off in cooking, where it provides this 'clarity' to the dishes' flavour.

My question back to you: why would he provide us with such clarity for food? What does God want with us that necessitates tasting true flavours?

>>18377768
Hypothesis: The Garden of Eden held many fruits, of which only one was forbidden. Could it be that taste of these "fruits" were in fact experiences akin to the knowledge of good and evil within the forbidden fruit?

Perhaps flavor is a form of worship, a way to show appreciation and love for God and his world, and though those original antediluvian fruits are lost, we recreate piety in the form of food. Possible link to enlightenment/love found in the rite of ritually consuming the Christ.

>>18377768
> giving a serious answer and a return question

I like you.

So, serious question: How do you get a decent library of recipes going? I'm not certain if it's my latent asperger's or a lack of a teacher, but I have problems internalizing recipes and even more deciding to branch out into something I know I've never done before.

>>18377807
If that was the case, why would churches offer those tasteless wafers?

>>18377820
What do you mean tasteless? The Holy Sacrament is the most delicious and complex flavor I have ever experienced.

Oh, you must be a sinner. You're really missing out.

>>18377820
Appreciation of the flavor of God is most sublime when the worshippers have also been made aware of the blandness of the absence of God

Perhaps worship in extremes of joy enhanced by relative moments of grey tastelessness is preferable to a low key buzz of entitlement for constant flavor

This thread has taken a strange turn indeed

And not for the first time

>>18377813

It's like a strategy game: you plant a few bases first. Start with some basics that are easy, cheap and that you like. Say, start with five. A pasta, a pizza, a roast, a steak and and a chicken recipe, for example. Cook those a few times until you are happy. Then start experimenting slightly with them. Try adding sage leaves, see how you enjoy their flavour. Or replace the beef mince (ground beef) in the pasta dish with pork mince (ground pork).

At some point, you will like one of your variations. That lets you know to expand in that ingredient's realm. In this case, you would consider more pork recipes. A garden salad with fresh-salted pork crackling, for example.

>>18377875
Ah, excellent. I was doing my usual thing when I start anything new and casting about in all directions to see what there was to see.

It...wasn't working so well.

What made you decide to come pay us a visit? We get a variety of thread topics, especially at night when off-topic is allowed, but this is new. Nice too, though.

>>18377884

Well, at least you are trying. Girls love a man who can work a kitchen. Not to mention cooking with someone else can be romantic.

>>18377886

You know, just wanted to see how you are doing. And this board is nice, you know? Not many trolls. You've all been gentlemen.

>>18377911

I wish I had someone to cook with...

That said, question. Juicing: your thoughts?

>>18377911
Oh we get trolls, we just take them perfectly seriously and derail the thread. It's a /tg/ tradition.

But I'm glad we've made a good impression. We do enjoy food at the game table (as long as you keep your greasy hands off those books!).

>>18377911
> man

Hah. I wish sometimes. Just an unusual household.

How does this sound for a four-meal roatation? I've been cooking once a week for my father lately:

Meatloaf, pork chops, chicken thighs, spaghetti. After that, start the next month.

>>18377929

Aww... well just keep looking. Okay? You keep searching and do your 'haters gonna hate' walk and someone will respond. You'll find someone to cook with.

As for juicing... it is a great disappointment to me. I love fresh juice, and I love that feeling of experimentation you can get from making your own concoctions, but juicers need SO MUCH to make juice. A whole bag of oranges makes only a good three or four glasses. I would love to keep doing it, but I find that money for money I can get more quality ingredients for my cooking and get more satisfaction out of cooking.

Also, PROTIP TO THE LAZY: Get a slow cooker. You put your ingredients in in the morning, and when you come home your meal is cooked for you. It's like having a maid cook while you're at work/wherever.

>>18377947
Isn't there a farmers market near where you live anon?
I am lucky I live in a small seaside town in western Australia and the land my house is on used to be owned by Italians for vegetable farming so it is beautiful soil and I can grow nearly anything

But even we have a small fortnightly market for fresh produce where I pick up most of my vegetables and the few fruits I can't grow

>>18377937

Sounds like some heavy food. Not that that's a problem, but have you considered something a little lighter in there? Also, are there sides to everything, or is the meatloaf stand-alone?

But that being said, while they are basic recipes that is often a good launch pad into cooking greatness. Try altering the recipes just a little each time, put footnotes in your cookbook/where your recipe is written. The sign of a good cookbook is one with corrections and footnotes written all through them, you know.

For instance, try using pork mince in that spaghetti or throwing a little apricot jam into the chicken thighs (not much, mind you. Just a tablespoon). Also, vary the sides. Try the pork chops with some risotto or carbonara pasta. Seriously, alteration and augmentation of recipes is the start of understanding what ingredients you can count on for what.

>>18377947
Man, I feel like I should love the naked apron fetish... and I don't, because SCALDING HOT LIQUIDS AND NAKED FLESH DO NOT MIX.

>>18377991
Yeah, sides to everything. A meal is a meat(/pasta), a side, and a vegetable. Do you have suggestions for easy lighter foods?

Also, no way I'm altering the cookbook. That's the Family Cookbook. The only alterations in it are translations from german here and there. I'll hit up Allrecipes or cooks.com before I mess with it.

>>18377996
I dunno; killing something with a spear and then cooking it in a giant bonfire while naked is pretty goddamn awesome.

>>18378008
Yeah, I never got the whole "Cooking is feminine" thing. Even preparing a salad involves bashing a head against your counter and then tearing out a heart.

What would you suggest for a beginner dish for someone who is wanting to learn to cook?

>>18378012
Not to mention that 99% of professional chefs are male.

>>18377976

I do. Freshest fruit and vegetables from the market, and a meat van that brings fresh meat (as well as rare stuff too, like crocodile). I'm so lucky.

>>18377996

Here's the thing: if you know what you're doing around a kitchen, things don't splash and splatter so it is quite safe. Well, I assume. I have never actually cooked naked. In my underwear and apron, sure. But not naked.

>>18378014
Not That Anon, but cookies. Always learn how to bake using cookies. The reward for success and punishment for failure are at the perfect level for a beginner.

If you mean COOKING cooking? Try meatloaf.

>>18378014
Curry.

Throw vegetables and spices into a pot and see what comes out.

>>18378035
Cookies and Meatloaf, got it. Also, would it be blasphemous to prepare a meatloaf without onions? I'm not the biggest fan of their flavor, but everyone seems to love them.

>>18378014

For a beginner? While >>18378035 was right with the meatloaf, I'd try a pasta. Pastas are reasonably forgiving, and you could use a sauce base as a base and add a few odds and ends.

Of course, as said, biscuits/cookies are a good beginner course. Try some Jam Drops. They are tasty, pretty and easy to read from outside the oven.

http://www.youtube.com/watch?v=y1orR1HGv0s

Enjoy, /tg/.

Niel Young and baking at 4:30 in the morning it is. Thanks, Anons.

>>18378043
Not a fan myself, as well. Here's how I do it:

Pound and a half of hamburger
~1 cup of bread crumbs
1 egg
Garlic/Chili Powder to taste

Mix it together in a bowl until it sticks together, shape it into a loaf. Put loaf in pan, bake at 375F for an hour.

I wanna make bread but all i got is corn flower
could it work?

>>18378087
Flour. And ever hear of corn bread?

>>18378071
What kinds of pastas are good for beginners?

>>18378086
I'd suggest adding ground pork, perhaps in the form of italian sausage, and red bell pepper.

>>18378043
not in the slightest, you'd just need to compensate for the loss of moisture. it also screws around with the texture a little bit, but a friend of mine uses his mom's recipe, and that uses grated carrot and celery. i'd also suggest adding in another aromatic in place of the onion so you don't lose flavor

>>18378110
> Pepper

NOOOOOOOOPE. Not a fan of spicy things in basically all forms. Besides, keeping it simple is its own merit, n'est pas?

>>18378114
Aromatic? So, something like garlic, right?

>>18378119
Bell Peppers aren't spicy though.

>>18378128
I've been burned (hah!) on people telling me such things before. I just make it a matter of course to stay away from peppers.

>>18378109
Any pasta really, just remember to put salt in the water to taste so the pasta itself doesn't come out bland. other than that, make it to the directions on the package and err on the early side so they don't turn out water-logged

other than that, just make a sauce you think you like, it'll usually have a suggestion of what pasta to serve it with

>>18378125
Garlic works, but you have to be very damn careful with it, the flavour is quite strong so in most cases you'll never use more than a single clove in a given meal ( a clove is just one of the wedges in a garlic bulb, make sure to know your terminology)

you'll still be a little short on moisture though.

>>18377996
I actually have cooked naked before not even an apron and it isn't that bad.

I mean you take care to avoid spilling oil and such but for the most part it isn't that bad.

As to why I cooked naked it was washing day and my olive oil decided it didn't like being on my shelf and wanted to be all over me instead

>>18378137
> make a sauce
Is this really better than Ragu brand stuff? Or is it a matter of pride as a cook? I just go with store-bought generally.

>>18378109

Basic pastas are the usuals: spaghetti, carbonara. Just be mindful of what pasta you want to cook (strand-type, shell-type, spiral-type, bow-tie-type, wheel-type etc.). Some like Spaghetti are more suited to strand. not that any other is a deal-breaker, of course.

In fact, I'd recommend the spaghetti. Gets you cooking mince, browning onion, crushing garlic and experimenting with basil (if you prefer it sweet, just go VERY easy with it. A teaspoon or so the first time).

And don't forget a very good cheese. One of the wheel ones, preferably. I recommend Romano (the sheep cheese I talked about before), but I have a love affair with that cheese when pasta or some pizzas are involved. The saltiness in my mouth is divine.

>>18378135
Bell Peppers are usually grouped with "Sweet Peppers". They're really not spicy at all.

>>18378125
Eeyup, that's what i'd suggest. although don't use as much garlic as onion, i'd suggest using it as a flavorant. try using something akin to celery or carrot to substitute if i remember correctly (can someone back me up on this?)

of course if you're a nutbag like me, replace the onion with garlic verbatim. you will smell like nurgle's rotting asshole for a week, and your house will forever smell like an italian restaurant, but my sweet Christ was that amazing meatloaf.

>>18378012
Cooking's probably seen as feminine because it's a service thing, where you tend to someone else.

>>18378028
Why do you cook in your undies?

>>18378137

Aww, don't fear chillis or peppers! They just need to be prepared right, and then you get their smokey, sweet goodness!

All you need to do is 1) research their heat when buying/growing, and 2) cut it in half and remove all seeds. Seeds are where their heat is, you know.

can you dump your cooking 2D folder in .zip OP? I need it for... reference material.

I've got some tuna chunks. I don't have the facilities to grill, so would pan-searing it with a miso and mirin based glaze still work, or do you really need to grill it?

And if you eat a lot of rice, what's your go-to way to prepare and flavour it?

>>18378163
Implied earlier, romantic rasons.
>>18378169
Did not know that about the seeds. Thanks! I still like the simplicity of the recipe, though. It's something I can just rattle off from memory and do quickly with things that are usually to hand.

The more you add, the more you have to have, and all that.

>>18378163

It's not that I DO, it's that I HAVE DONE in the past. You know, when it's hot.

this is going to seem like a weird ass request, but i have my reasons. does anyone know what amounts i should add things in to get my pasta around the flavor of a sweet pastry? because i had it forever ago at a freind's house, and it was absolutely godlike, but I've been paranoid to waste good pasta. i remember there was white sugar, unsalted butter, cinnamon and nutmeg involved.

>>18378150
I just go with the store stuff as well, if I'm cooking just for myself.

>>18378196
> pasta
> sweet pastry

Non-cook here. The fuck?

>>18378180
i pan sear my tuna, but that may just be because i'm a colossal faggot. and yeah, sounds like what you wanna do would work.

as far as the rice goes, i just put some salt in the water, or barring that chicken stock. i just hardly eat rice straight, so idfk how to season it to keep from getting sick of it

>>18378206
It was like sweetest fucking ambrosia, i must eat it again.

also, i don't need exact measurements, just general ballparks for a box and i can refine it from there. de boles angel hair if it's important, same brand as the first time

>>18378180

Pan-searing it should be fine. It's tuna, so even if the center is ruby it will be delicious. That said, squeeze some lemon around the outside before cooking just to seal it with citric acid.

As for rice... it depends. I don't do rice as much as I should, sadly, and I usually let it be the 'bread' for the main. That said, I don't mind peppered rice with pork (pepper through cooked rice while hot) so I guess I'm not the best to talk to about rice.

>>18378175

I'm... not that techno. Sorry.

As a beginner where would a good place to start on pasta sauces? What's hard to screw up but still good?

>>18378206
Whilst I haven't tried what the guy is describing, I've tried a blueberry ravioli with this sweet sauce and it is heavenly. The thin ravioli just holds it and the texture fits suprisingly well with the sweets.

>>18378219
Get Winrar - it should be easy. Select all the 2d cookery pics. right click, Add to Archive.

You're welcome~

>>18378224
I'd go with the tomato-based stuff, with and without stir-fry, and play around with extra ingradients.
it's not hard, unlike the milk or cream based stuff.

>>18378228
I may have to try that. Do you recall the recipe?

>>18378224
Get some passata. Chop some onions, crush some garlic, brown some meat, drain the meat, cook the onions and garlic with the meat, put the passata with the meat and simmer over a slow heat.

Add salt, pepper and herbs to taste.

So how many of you harvest your own meat?

>>18378268

I have. Fish, mainly. But I did once go to my uncle's farm and... helped him slaughter a duck.

I cooked and ate it in port wine sauce with a pumpkin pie and baked vegetables, but I still feel sorry for the duck.

>>18378283
I fish (fresh and salt water) and hunt everything from squirrels to bull elk to waterfowl.

>>18378297

I don't know if I could kill something as big as an elk... but I have no problem cooking them, so all is well.

I don't get to cook with wild game a whole lot. Sometimes I buy from the meat van, but apart from that I don't see it a lot. I'm jealous.

>>18378283
I do fish and poultry as well... and wasn't answering, thinking about all the people that butcher pork or game at home.

>>18378182
One day I'd like to cook in my underwear for someone.

>>18378191
Oh I see. That makes sense. It's still hot.

>>18378359
I read that as 'one day I'd like to cook my underwear for someone'.
and it might be a good idea.
any good undies recipes?

>>18377279
You're missing an ingredient, celery.

>>18378180
If you're still around, I had to live off rice for a couple of weeks.
Try adding like, a sprinkle of chicken soup powder (experiment with this, just don't add too much or you'll have a brown, salty mess) and Butter.

Trust me, rice becomes the food of the gods when you add butter to it. Try 1/2 spoon or a whole, again, experiment to see what you like.

>>18378373
Ew, lol.

Good recipes: something with overwhelming taste.

OP, what do you mean by wheel cheese? Do you mean something that isn't processed cheese?

>>18378568

Okay. So you know how you buy a packet of cheese? Not that. I'm talking a wheel of cheese, one still in it's wax or it's cheesecloth.

And on that note, I guess I should go soon. Got a pie to cook. Any last questions before I depart?

>>18378616
What are your recommendations for easy-to-make light foods?

>>18378616
what kind of pie?

>>18378622
have you tried salads?
even with pasta, rice, cheese, cereals... it's always kinda light.

>>18378622

Being honest? Sandwiches and grills. When you start going full-tech into things like sourdough melts with balsamic vinegar things get amazing. Like breaking through a barrier to the next level. And it is really easy.

>>18378626

Angus beef and gravy with pepper and basil mash. Was going to put sweet potato in, but am trading it out for some swedes.

If you are still here, I tried making kibidango the other day. My normal approach is to consult the internet for recipes and James Beard for general approaches, but both of those were useless.

My question to you is, where can I go for recipes for more exotic foods, like kibidango?

>>18378712

Internet or your local library, unfortunately. Did you type it into YouTube? Funnily enough, some people who post their lame videos in there can point you in the right direction long enough for you to figure out the problems.

>>18377279
Oh, do you know any good desert recipes? Like cupcakes or something?

>>18378757
*dessert

Food thread with animu girls? Food thread with aimu girls!
http://www.youtube.com/watch?v=-VN0SSjbyf0

>>18378739
Thanks, I hadn't checked there.

>>18378757
I find cookies to be optimal for dessert. You may want to try shortcake, if you are pressed for time.

Alternatively, learn to bake angel food cake in sheets. It's very flexible, and icing is usually made by just mixing confectioner's sugar with butter, milk, or cream.

>>18378757

A packet of NOT choc-chip biscuits (cookies) which are reasonably thin
Sweetened condensed Milk
Whipped Cream
Glace Cherries (optional)

Preheat oven to 150 degrees Celsius / 300 degrees Fahrenheit

Pull out the mini-muffin tin and place your biscuits (cookies) so that they sit covering the holes and put them in for ten or so minutes. The goal here is to make them soft but not cook them. While still hot, gently push down on the center with your finger so that it flexes inward to make a cup, without breaking the biscuit. Let cool in this position.

Put the condensed milk in a saucepan and cook it on a VERY, VERY low heat until it changes to the colour of caramel, slowly stirring continuously. This should take about five or ten minutes, but you need to take it off the second it's turned. Spoon into the now cold biscuits, then let cool. If the biscuits are still hot they will soak through and be ruined. Refridgerate to set.

Once done, top with whipped cream and a small glace cherry if you are so inclined.

Trust me. These excite me far too much.

>>18378757
Tiramisu!
>ingradients for a boatload of tiramisu
>500 g of mascarpone cheese
>4-5 eggs
>500 g of sugar
>teaspoon of lemon juice
>cat tongue cookies
>coffee (or coffee liqueur)

>separate yolks and egg whites
>sugar and cheese with the yolks
>for the love of god, add those slowly. first the sugar. work it it until it's a cream. make sure to break all clumps.
>whisk up the whites, with the lemon
>mix the 2 mixtures - softly - until it's an omogeneous cream
>lay a bed of cookies, imbibe them with coffee
>cream goes on the cookies
>traditionally, you sprikle some cocoa on top

>it goes in the fridge for about 4-6 hours

>>18378811
What in the zog are Cat Tongue cookies?

>>18379119
first g.images result.

you might know them as ladyfingers.

How do you feel about stews, foodcrafter from another board?

They are my favourite thing to toy with, as they are simple like a slow cooker require little preparation for a delicious conclusion.

Also, I might commend you on your gift of sustaining art and your desire to share it with all of us here.

Most of us here do not eat properly.

>>18379165
I legitimately have never seen those before in my life.

I shall give this thread a friendly bump.

I do so enjoy cooking.

I just made some fried eggs with salt, freshly ground black pepper corn, rosemary, and several other herbs and spices I cannot identify as it is too early in the morning at the moment.

Simple, admittedly, but it tastes good.

Goes well with tea.

Today I drink red chocolate rooibos.

... this isn't the real /ck/. It isn't nearly bitter enough. /ck/ is about arguing and well done steak avec ketchup and pizza and burger and xenophobic jealousy of foreign foods and the mutual destruction of all providers of original content so that no-one may be better than the rest of us.

>>18378090
>>cornbread
I haven't had good cornbread since I moved out a few years ago. I haven't had a proper kitchen in years(most barracks rooms only have a microwave, but did get one with a stove-top once), plus we weren't allowed crock pots and similar appliances, so my cooking skills haven't branched out much beyond pasta and grilling.

i like it when /ck/ visits come back with more food soon.

>>18379279
if you can't find them anywhere, anything will work, from a spongy cake to cookies.
or you can just spoon the cream in glasses... and now I want tiramisu a-la mode.

What is that image from?

I see it in many places.

>>18379398
I forgot to indicate which I was speaking of.

This one.

>>18379446
I have no idea. I found it on /a/ a while back, but never asked where it was from.

>>18379446
>>18379493
Maria Holic

Bumpin this.