Wide Eyed

marauders4evr:

Halloween just wouldn’t be the same without Tim Burton

(From top to bottom: Beetlejuice, The Nightmare Before Christmas, The Corpse Bride, Alice in Wonderland, Sleepy Hollow, Edward Scissorhands, Sweeny Todd, Dark Shadows, Frankenweenie)

"You are not in control of your or your character’s legacy. Trying to force a character to be memorable is, to me, like trying to make yourself memorable - people will think you’re a pretentious sap. You can make your characters lovable by having them give love to others, by showing them trying their hardest, and by struggling against their own limitations. Be sure to give them limitations. You can make them funny, quirky, unique, or, even better, you can base them on real-life people you know and toss out the elements you are copying from someone else’s work. Don’t force. Tell the truth, and the truth will be funny." - Evan Gore (The Weekenders writer)

tinyhousedarling:


Honeyed Pears in Puff Pastry






Ingredients

4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed

Instructions
Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.
In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 20-25 minutes or until golden brown.
Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm. Yield: 4 servings.

tinyhousedarling:

Ingredients

  • 4 small pears
  • 4 cups water
  • 2 cups sugar
  • 1 cup honey
  • 1 small lemon, halved
  • 3 cinnamon sticks (3 inches)
  • 6 to 8 whole cloves
  • 1 vanilla bean
  • 1 sheet frozen puff pastry, thawed

Instructions

  1. Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.
  2. In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
  3. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
  4. Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
  5. Transfer to a parchment-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 20-25 minutes or until golden brown.
  6. Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm. Yield: 4 servings.

drarna:

before blaming others, think: whats the 1 constant in all your failed relationships? its that cursed egyptian amulet why do u even have that