Follow the extraordinary journey of Letavia, a young 24 year old young woman haunted by a relentless void of darkness that threatens to consume her. She is transported each night to a secluded and mysterious small town nestled in the heart of New O...
I awoke from my dream. I rolled my eyes in frustration and decided that it would be a good idea to take my mind off of this. Maybe if I drink a lot or something like that it might cause me to stop having these dreams for a little while. I don't know why but I felt the need to have a break from this feeling that had taken control over my heart and my core. When he touched me I couldn't help but gasp. I was on the cusp of nearly having a climax.
The embarrassment filled me with pure shame and it made me not want to face him again. I remember that I had an friend who knows a friend who has shrooms. I decided to give them a text and ask for about two doses of it. Maybe it wasn't the best idea, but I really felt this need to get away even it was just for 4 hours or so. I was willing to risk it to clear my pallet of these two men who were simply a figment of my imagination.
I got out of bed and took a nice shower. After doing this I put on my body care products and my clothes. Soon after I did my hair and sprayed on my perfume. I grabbed my purse and walked downstairs. I decided to take it upon myself and make some scrambled eggs and a grilled cheese sandwich. I also had some freshly squeezed orange juice. This was the perfect combination for a good breakfast. I cleaned up the kitchen and wash the dishes with no hesitation. I grabbed my purse and exited the house, locking the door behind me.
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I felt this strong urge to get the Mushrooms early and grab some more food for the house. I wanted to bake them into a lemon tart and enjoy them that way. After I got all of the food and everything else I need to use to be comfortable during this time. I made my way to the collect it. Which didn't take long. After that I made my way back home. When I got home I made two trips to and from the car. Then I locked it and closed my front door. I walk to the kitchen and wash my hand. I put on an apron and I began by gathering all the necessary ingredients: - 1 1/2 cups all-purpose flour - 1/2 cup powdered sugar - 1/4 teaspoon salt - 1/2 cup (1 stick) cold unsalted butter, cubed - 1 large egg yolk - 1 teaspoon pure vanilla extract
In a large mixing bowl, I combine the flour, powdered sugar, and salt. Then, I add the cold, cubed butter. Using a pastry cutter or my fingertips, I blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Next, I add the egg yolk and vanilla extract to the mixture. I gently mix until a dough forms. If it's too crumbly, I add a tablespoon of cold water until it comes together.
I turn the dough out onto a lightly floured surface and knead it briefly to form a smooth ball. Then, I flatten it into a disc, wrap it in plastic wrap, and refrigerate it for about 30 minutes to chill.
After the dough has chilled, I roll it out on a floured surface to fit a tart pan. Once it's the right size, I gently transfer it to the tart pan, pressing it into the bottom and up the sides. I trim any excess dough.
I preheat the oven to 350°F (175°C) and line the tart crust with parchment paper and pie weights or dried beans. I bake it for about 15 minutes, then remove the weights and bake for another 5 minutes until it's lightly golden. I let it cool while I prepare the lemon filling.
For the lemon filling, I'll need: - 3 large eggs - 1 cup granulated sugar - 1/3 cup freshly squeezed lemon juice - Zest of 2 lemons - 1/4 cup all-purpose flour - 1/2 teaspoon baking powder -3 to 6 grams of mushrooms blended to a dust
In a mixing bowl, I whisk together the eggs and sugar until it becomes pale and slightly thickened. Then, I add the lemon juice and zest, followed by the flour and baking powder. I mix until everything is well combined.I pour the lemon filling into the prebaked tart shell and smooth it out. Then, I return it to the oven and bake for 20-25 minutes, or until the filling is set and has a slight jiggle in the center.
Once baked, I let the lemon tart cake cool in the tart pan for about 10 minutes before removing it. After it's fully cooled, I often dust it with powdered sugar or add a dollop of whipped cream before serving.The result is a beautifully tangy and sweet lemon tart cake with a buttery, crumbly crust—a true delight for the taste buds!
