MOVED TO FOGBONES

i have moved to fogbones go find me there

[oldregdichab]

Sollux (x)  Photos (x)

[oldregdichab]

A collection of shots from all of my humanstuck shoots, presented in the most absurdly cheesy way I could muster.  (Oh right, click for some stupid captions pfft)

[chicksdigthekarkat-deactivated2]

wow grossssss

[saccharinesylpharchive]

CUTE SOLLUX ALERT

[rennerei]

gouache sketch

[plastickaiju]

Name:  Platform: Bunny Robot Artist: Gen Kitajima Manufacturer: P.P.Pudding Material: Sofubi

[greenpen3]

[ampornstar-blog]

my queue on this blog is four posts away from running out entirely which seems like a proper time to say this blog is no longer active, i have not been actively here for weeks, i am at fogbones now

once those four posts go through this blog is dead

so, yknow

[qkaprincess-blog]

[color-palettes]

Wands and Dragona AKA Libra/Aquarius - Submitted By puffballstuck​

#008080 #335588 #662B91 #990099

[digitallyimpaired-deactivated20]

meaningful and dramatic text in italics

[theimpossibleconversations]

[glitterandrosy]

[slowartday-blog]

Neil Canning

[roseroyalty-moving]

Oh despair, you were there through my wasted days You’re there through my wasted nights You’re there through my wasted year You’re there through my wasted life

vuh vuh vriska

[prettygirlfood]

Garlic Butter Spaghetti with Herbs

Serves: 8

INGREDIENTS

1 lb. whole wheat spaghetti

6 tablespoons butter + more for serving

8 cloves garlic, minced

1 large bunch basil, chopped

1 large bunch baby spinach, chopped

2 teaspoons salt

1 teaspoon black pepper

Parmigiano Reggiano cheese for topping

INSTRUCTIONS

Cook the spaghetti according to package directions.

Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.

Chop the spinach and basil (I had about 5 cups total – it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.

Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.

NOTES

For the leftovers, I added a can of roughly chopped fire-roasted whole tomatoes and about ½ cup of vegetable broth and simmered for an additional 10 minutes. The noodles were thick and saucy and loaded with vegetables. So good!

[alcorholic]

I’m procrastinating on my DeSu comic by derping around on posemaniacs u__u

Also hello to my new followers!!

[disteal]

IT’S THE

EYE OF THE TIGER IT’S THE THRILL OF THE FIGHT

[moved-to-strovi-deactivated2015]

i literally had no reason to draw this

[neuromaencer]

silence by t koyoda