Latest Posts by ocean-flharr - Page 2
Two Friends Discuss Angels
There's a 45 minute explainer video on my Patreon if people want to learn more
Mystery / Koan
So I looked up “amazing” under the gif search and this little guy came up
Idk why im never satisfied with her design but this is pretty close i think
Lucina and her Mother, Robin
Based on the famous painting “Ivan the Terrible and his son, Ivan.”
feeling stupid as hell because I somehow only just now realized that the companion cube is to chel what chel is to glados. like as far as being an object, a research tool, something towards which an emotional attachment is ridiculous but also inevitable. something that you know you'll have to throw in the incinerator later and which never says a word to you, and yet you can't help yourself from falling in a strange kind of love. damn this game gay
i love you house of leaves i love you piranesi i love you jorge luis borges i love you kitty horrorshow anatomy i love you naissancee i love you hill house i love you blame! i love you monument valley i love you manifold garden i love you myhouse.wad i love you pathologic i love you control
I've kidnapped an angel and I am forcibly implanting it with a human personality. This is the hottest and least ethical thing I've ever done in my life
i had to make a solution for this for myself, mostly because of depression, but it makes a nice How To for folks who are low on spoons or could use some help in the kitchen.
Fortunately i was a professional cook for over a decade. UNfortunately the first post i made explaining it was suuuuper long. Let's see if i can do better
So you select any protein that you can cook in a frying pan -- chicken breasts, ground beef, pork chops, sausages, steak, chicken thighs, whatever. You also select one or two types of veggie (mushrooms or tubers also work, i just did this with potatoes and carrots for dinner tonight).
[i like cooking for vegetarians, but this is how i cook for myself when i'm low on spoons - perhaps i'll do another post for meatless meals]
You'll also need some kind of oil, and a sauce or two of your choice in a bottle. All cooking gear is a large frying pan with lid (i prefer non-stick) a spatula, a cutting board, and a knife.
You cut the veggies into bite size pieces, cut up enough for two meals. One kind of veggie is fine, or you can do mix two or three
Put frying pan on medium heat with a little oil. Tubers or mushrooms or go in the pan a few minutes before the protein. 2 portions of the protein goes in the pan, about 5 minutes with lid (don't worry you can still get a good sear on both sides)
Now flip your protein if it's flip-able and add normal veggies, put the lid back on another five-ish minutes.
Take your protein out and put it with one portion of the veggies in a microwave safe container. That's going to be your lunch tomorrow. Put the other portion of protein on a plate to rest (you have to let a cooked protein sit a couple minutes before you serve it or when you cut into it all the juices run out and it goes dry - the liquids thicken as it cools, preventing this drying out if you let it rest, the goal is to serve it very warm but not hot hot)
While it's resting, pour some sauce from your bottle in the pan with the rest of the veggies and turn up the heat. A single sauce/bottle is fine, i like to get fancy and mix a couple. Two examples of personal favorite mixes are 1: bbq sauce and a hot sauce like sriracha 2: roughly equal parts low sodium soy sauce and worcestershire (makes something similar to a teriyaki sauce) A swallow of wine is almost always a great option if you want to add that to your sauce too, just add it to the pan before the other sauces so the alcohol has time to burn off.
...
Here is the important bit. While your veggies are finishing, wash your cutting board and chef knife. Then when you dump your veggies and sauce over your protein on the plate, while it is still too hot to eat, you wash your frying pan and spatula before you eat. Now the only dishes you have left to do are your plate and fork. Maybe a steak knife.
...
The whole thing takes about 35 minutes even with washing the dishes, and that includes your lunch for the next day- just pour a different sauce on and stick it in the microwave for a couple minutes (or five minutes back in the frying pan) and you have a full healthy lunch with a different flavor
You can use this technique every single meal and it yields hundreds of combinations, from pork and potatoes bbq, to salmon and broccoli teriyaki, to chicken and zucchini in a soy glaze.
It will keep you down to less than an hour of kitchen time per day total for both lunch and dinner including all dish clean up, uses the least dishes, the least effort, requires the least technique, and is, depending on what you pick out, very affordable
here are a couple more examples from this month; i didn’t take pictures of the salmon i did recently, but you get the idea
it's not super fancy, but it is easy, affordable, quick, and any flavors you want. Hope this helps some folks
Happy Cooking!
it's funny although a little exasperating how artists designing "princess" or medieval-esque gowns really do not understand how those types of clothes are constructed. We're all so used to modern day garments that are like... all sewn together in one layer of cloth, nobody seems to realize all of the bits and pieces were actually attached in layers.
So like look at this mid-1400's fit:
to get the effect of that orange gown, you've got
chemise next to the skin like a slip (not visible here) (sometimes you let a bit of this show at the neckline) (the point is not to sweat into your nice clothes and ruin them)
kirtle, or undergown. (your basic dress, acceptable to be seen by other people) this is the puffing bits visible at the elbow, cleavage, and slashed sleeve. It's a whole ass dress in there. Square neckline usually. In the left picture it's probably the mustard yellow layer on the standing figure.
coat, or gown. This is the orange diamond pattern part. It's also the bit of darker color visible in the V of the neckline.
surcoat, or sleeveless overgown. THIS is the yellow tapestry print. In the left picture it's the long printed blue dress on the standing figure
if you want to get really fancy you can add basically a kerchief or netting over the bare neck/shoulders. It can be tucked into the neckline or it can sit on top. That's called a partlet.
the best I can tell you is that they were technically in a mini-ice-age during this era. Still looks hot as balls though.
Coats and surcoats are really more for rich people though, normal folks will be wearing this look:
tbh I have a trapeze dress from target that looks exactly like that pale blue one. ye olden t-shirt dress.
so now look here:
(this is a princess btw) both pieces are made of the same blue material so it looks as if it's all one dress, but it's not. The sleeves you're seeing are part of the gown/coat, and the ermine fur lined section on top is a sideless overgown/surcoat. You can tell she's rich as fuck because she's got MORE of that fur on the inside of the surcoat hem.
okay so now look at these guys.
Left image (that's Mary Magdelene by the way) you can see the white bottom layer peeking out at the neckline. That's a white chemise (you know, underwear). The black cloth you see behind her chest lacing is a triangular panel pinned there to Look Cool tm. We can call that bit the stomacher. Over the white underwear is the kirtle (undergown) in red patterned velvet, and over the kirtle is a gown in black. Right image is the same basic idea--you can see the base kirtle layer with a red gown laced over it. She may or may not have a stomacher behind her lacing, but I'm guessing not.
I've kind of lost the plot now and I'm just showing you images, sorry. IN CONCLUSION:
you can tell she's a queen because she's got bits I don't even know the NAMES of in this thing. Is that white bit a vest? Is she wearing a vest OVER her sideless surcoat? Girl you do not need this many layers!
the impulse to hide what I'm doing at my computer still sits so deep even tho I'm literally never looking at anything objectionable , the door will open and I'll hurry to close the page like oh fuck no one can know I'm looking at the Wikipedia page for the Balkans
What if i just posted all 27 of the Lancer mech memes I've made so far all at once
What if I did that
Might make this an Actual AU 👀
Download this easy DIY clothing repair guide (only 10 pages) from Uni of Kentucky
link to PDF
https://fcs-hes.ca.uky.edu/sites/fcs-hes.ca.uky.edu/files/ct-mmb-147.pdf
Having recently watched the Shapeshifter episode of Dungeon Meshi, the literal first thought which ran through my mind when its true form was revealed was: ‘That looks really comfortable, they should skin it and make clothes out of it’.
Now I don’t know if this is a sign I’ve been playing a bit too much Monster Hunter lately or not, but I would indeed like to take the chance to explore the possibilities of a similar concept to that of Dungeon Meshi, with haute couture replacing the focus on cooking. Think the part with the frog suits, but the entire show.
…I am now realizing this train of thought likely ends up with the creation of Fantasy Cruella de Vil. Oh well!
saw miku's magical mirai hero outfit and i had a beautiful vision
i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work
has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?
introducing: beurre monté
you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil
turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)
you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan
done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.
if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.
you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.
you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut
your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum
go forth now with this butter secret
au where pit’s a trans girl who hasn’t figured it out yet and then the mirror of truth speedruns dp’s transition. and nothing else changes.