Yen Of The Court @courtyen - Tumblr Blog

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ceilingfan5

MEASURE NEVER

CUT WHENEVER

LIVE FOREVER

DIE ON ANY HILL

hellenhighwater

I forgot to eat dinner so I'm having 11 pm corn on the cob. This counts as a meal

... It's possible that I really need to do some grocery shopping

courtyen

the what now

#need to try this #might buy some for tonight

herpsandbirds

Hey, y'all, I'm leading a field trip to the Mid-Pleistocene, if any of you are interested.

We will be leaving 3 days ago at 33:33 AM from the 3rd node of the 3rd interstitial byway of the 3rd level of the astral plane, the one with all the sentient hello kitty dolls.

Bring snacks.

lezbians

being an adult is always like i have to go to the store i have to go to the store i have to go to the store

There are numerous people I follow because I truly deeply enjoy like 10% of their posts and because they tag things well I can filter out the stuff that I actually don’t want to see. I think this is great because yknow, I do want to see the 10%, and I think they would also want me to see the 10% of their posts that I enjoy, but oh boy it’s hard to think of a nice way to phrase this to literally anyone?

“Oh yeah I like X, they have a cute dog and a cool interesting job they post about! (they post some spicy takes sometimes and also I don’t share any of their fandoms) and also Y makes really cool art about a niche fandom we share (and they also REALLY love this one popular pairing and reblog it like crazy and I am so happy for them but I literally do not have enough energy to be that enthusiastic)”

Am I meant to feel bad about following people for only parts of what they do? Like person Y there could legit be a blog dedicated to that popular pairing but I don’t want to see any of that, I want to see and reblog the little sidecomic they do!

#having thoughts #like it feels like a mandatory part of tumblr culture to hype up the people you follow about literally everything they post?#i can’t keep up with that sorry #some things are just not my thing #some things I just don’t have the knowledge to engage with in any meaningful way #and some things I literally just disagree with and don’t want to discuss/think about #is that bad?#idk I think tumblr would say that’s bad #i’m just tired yall I swear I do care about you

creekfiend

Y'ALL I ASKED FOR SKIPPY BABY PICS AND 😭😭😭😍🥰🥰🥰

creekfiend

& with all his siblings

kosmogrl

oooh I get it it’s always gonna be because of the environment I grew up in

aceofpans

it’s because of the curse

jonathanssweatercollection

loving the lord of the rings so far

handmed0wnart

#ISTTMP

bebs-art-gallery

Albert Square, Manchester (1910) by Adolphe Valette | Contemporary Art (2015) by Emily Allchurch

bread-making-vikings

the top is an original, from 1910, the bottom is a new version painted in 2015

spacedouterri

THE BOTTOM IS A PAINTING????

open-sketchbook

also does a really good job reminding the view just how much air quality has improved since we stopped burning coal in every building lol

courtyen

I feel like it’s worth noting that Emily Allchurch does not “paint”, but her work is nonetheless impressive:

“Allchurch uses photography and digital collage to reconstruct, or closely reference, Old Master paintings and prints to create contemporary narratives. Her starting point is an intensive encounter with a city or place, to absorb an impression and gather a huge image library. From this resource, hundreds of photographs are selected and meticulously spliced together to create a seamless new ‘fictional’ space. Each artwork re-presents this journey, compressed into a single scene. The resulting photographic collages have a resonance with place, history and culture, and deal with the passage of time and the changes to a landscape, fusing contemporary life with a sense of history.”

(From her website)

viejospellejos

Típico de belgas malinois

veliseraptor

#what if we gave a german shepherd meth? (via @madtomedgar)

snototter

An adult male fantastic least gecko (Sphaerodactylus fantasticus) in Guadeloupe

snototter

i'm actually not sure why sphaerodactylus are often called least geckos but i have to assume its just one of the least amounts of gecko you can get

#HE SO SMOL #ISTTMP

vraska-theunseen

DID YOU ALL KNOW THAT YOU CAN DO WHATEVER UOU WANT WHEN YOURW MAKING ART ISNT THAT WILD

vraska-theunseen

i have no defense against this. you've got me

#ISTTMP

pankendev

i should be nicer to anons calling me an egg maybe it's their first time seeing someone even slightly gnc

pankendev

i have to ask actually. what happens when you go in someone's inbox and go "omg you should try being a girl i bet you're actually a closeted girl" and it's a trans man. does that ever happen. what then

pankendev

auaahhauhghhh awful awful awful

derinthescarletpescatarian

I definitely make spaghetti sauce extremely wrong but I'm not going to stop

derinthescarletpescatarian

Chop 1 onion and put it in a pot.

Add 1 or 2 cans of diced tomatoes. Whatever makes the ratio of onion look right.

Add a ridiculous amount of frozen peas. Peas should make up a notable portion of this sauce.

Add frozen corn also if you wanna be real fancy. If I have bacon, I'll add that too, but I very rarely have bacon.

Cook on HIGH.

While sauce is cooking, grab the nearest bottle of mixed spices that isn't obviously for desserts. Add some. How much? I dunno, enough that you feel like you've added seasoning so it's technically cooking. (For me this is most often a mix called Moroccan, but it could be anything. I've reorganised my kitchen recently so tonight it was something called Pizza Topping.)

If you happen to have green herbs lying around, add those too. Whatever you have on hand that's green.

Let the sauce boil on HIGH until all the water is gone. Stir occasionally so the saucepan will be easier to clean later. Serve on cooked spaghetti noodles with no cheese.

Today I added a new step called "while the sauce is cooking, duck out for 15 seconds to post about spaghetti sauce on Tumblr, then get distracted and forget you are cooking." This adds a novel Extremely Burnt edge to the flavour profile.

realitys-ex

I am not Italian, or of Italian descent by *any* stretch of the imagination.

I am also not one of those "cooking purists", who believes that everything must be done in a specific/ traditional way (unless you are making a cooking video with the title "how to make x" in which case if you don't specify mid video that your way is not traditional god help you).

I am a firm believer in "If it tastes good, then it is correct for you".

Except in this case.

This hurts every cooking bone in my body. The latent ancestors in my soul. The judgmental elf in my brain just bit a cyanide capsule.

Why? The spices. Using a different spice mix every time, based on what is ready at hand just ... hurts.

derinthescarletpescatarian

ludmithjacques

Absolurl I deranged, Derin. Food crimes.

derinthescarletpescatarian

I don't know what sweating the onions means

grison-in-space

It means. It means you cook em a little in a pan with a bit of oil first.

derinthescarletpescatarian

A pan? How many dishes do you want me to have to wash here?

grison-in-space

I mean you can also do it in the same pot you're making the spaghetti sauce in! The important thing is the onions get a little cooked before the wet stuff goes in, so they're not so wet and limp and boiled....

derinthescarletpescatarian

Honestly this depends entirely on whether I remember to chop an onion first or I find the can opener for the tomatoes first. The ingredients go in in whatever order they go in.