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multiverseinanna.bsky.social
1Venus13
@multiverseinanna.bsky.social
100 followers 7 following 410 posts
LVL42♀𐎫𐎮𐎵𐎤 𐎠𐎭𐎣 𐎫𐎨𐎦𐎧𐏂♾️🪷🌹
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You’re Going To Be Okay…
Ethan and Haiden. 💙💙 11/05/2025
I love you both to infinity and beyond.

#fullmoon #stars #photography
#naturephotography #music #love

youtu.be/LjF9IqvXDjY?...
Whoever authorized this level of enlightenment and sarcasm within me… I’m here for it 100%. 🗣️🔊🤣

#writer #jokes #truth #wakeup
#itsfunnybecauseitstrue #humans
#absurdity #blueskyviral #politics
#government #bank #banking #viral
Reposted by 1Venus13
Reposted by 1Venus13
I agree! Storm Lover! 💙🩶
Blue-grey is beautiful, too!

#photography #scape #clouds #sky
7. Cool & enjoy:
Let cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature (it’s amazing with a little butter or honey drizzle.) 🥕🍞☺️
6. Bake:
Pour batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. (If the top starts browning early, loosely cover with foil for the last 15 minutes.)
4. Combine dry ingredients:
In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Combine:
Add the dry ingredients to the wet ingredients. Stir gently until just combined, don’t overmix.
Fold in any nuts or raisins if you’re using them.
2. Preheat oven:
Set oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
3. Mix wet ingredients:
In a large bowl, whisk together the carrot purée, vanilla yogurt, eggs, and sugar until smooth.
Instructions
1. Make the carrot purée:
• Boil or steam 12 oz (about 3 cups) of fresh organic peeled baby carrots for 12-15 minutes, until fork-tender.
• Drain well, cool slightly, then blend with 1-2 Tbsp water or milk until smooth and thick (like pumpkin purée). Measure out 1½ cups for the recipe.
Dry:
• 1¾ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ½ tsp chai tea spice

Optional add-ins:
• ¾ cup ButterscotchChips
(Plus some to sprinkle on top)
Ingredients
Wet:
• 1½ cups carrot purée (about 12 oz /¾ of a 1-lb bag of baby carrots, see below)
• ½ cup vanilla yogurt (not Greek, unless thinned with 1–2 Tbsp milk)
• 2 large eggs
• ¾ cup white sugar
Carrot Chai Butterscotch Bread
(One loaf, my personal recipe)

Recipe Below ⬇️ 🥕🍞

(Music Credit:
“Tom’s Diner (7” Version)”
By Suzanne Vega + DNA)

#homemadebread #bread #recipe
#sweetbread #carrotbread #recipes
There’s a storm rolling in and I captured some pretty amazing cloud coverage with the stars and a little bug friend this grand twilight!

#skywatcher #photography #stormcoming #clouds #stars

Music Credit:
“Porcelain” by Moby