second breakfast hot dog

howdyhowdy he/they, 32 amateur writer/editor professional kvetcher “noo dont reconcile all the knowledge in your mind your so sexy aha”

[midwinterhunt]

hot artists don't gatekeep

I've been resource gathering for YEARS so now I am going to share my dragons hoard

Floorplanner. Design and furnish a house for you to use for having a consistent background in your comic or anything! Free, you need an account, easy to use, and you can save multiple houses.

Comparing Heights. Input the heights of characters to see what the different is between them. Great for keeping consistency. Free.

Magma. Draw online with friends in real time. Great for practice or hanging out. Free, paid plan available, account preferred.

Smithsonian Open Access. Loads of free images. Free.

SketchDaily. Lots of pose references, massive library, is set on a timer so you can practice quick figure drawing. Free.

SculptGL. A sculpting tool which I am yet to master, but you should be able to make whatever 3d object you like with it. free.

Pexels. Free stock images. And the search engine is actually pretty good at pulling up what you want.

Figurosity. Great pose references, diverse body types, lots of "how to draw" videos directly on the site, the models are 3d and you can rotate the angle, but you can't make custom poses or edit body proportions. Free, account option, paid plans available.

Line of Action. More drawing references, this one also has a focus on expressions, hands/feet, animals, landscapes. Free.

Animal Photo. You pose a 3d skull model and select an animal species, and they give you a bunch of photo references for that animal at that angle. Super handy. Free.

Height Weight Chart. You ever see an OC listed as having a certain weight but then they look Wildly different than the number suggests? Well here's a site to avoid that! It shows real people at different weights and heights to give you a better idea of what these abstract numbers all look like. Free to use.

[misagiiza]

Thank you, dear angel

[reeddraws]

It's been a while since I've worked on a sincere, longer-form landscape study. I still had to keep a time limit of one hour on this, but I still had a lot of fun focusing on this. Daily drawing 2472.

[fallout-lou-begas]

Genuine question: if they're remastering Fallout New Vegas genuinely how the hell are they going to release any kind of faithful remake of Honest Hearts in this day and age. like that was pretty repugnant even by mainstream 2011 cultural standards but now it's 2026 and counting. what is their move here. i feel like there's no possible way

[fallout-lou-begas]

the braingeniuses at 2026 Obsidian remaking honest hearts exactly the same except now daniel is asian just like they allegedly originally intended

[fallout-lou-begas]

you enter the DLC and ron perlman starts reading this slide to you

[bananonbinary]

tony's chocolonely mildly pisses me off every time i eat it. like yeah i get it ur doing a whole symbolism thing about unfairness and whatever, but its actually SO DIFFICULT to eat fucking. gerrymandered chocolate. your symbolism is ruining my chocolate experience.

who approved this.

[bananonbinary]

like. ur already more expensive. i understand this. i am willing to pay more money to have slave-free delicious chocolate. why must you punish me further by making it a goddamn puzzle to break a piece off.

[closet-keys]

Tony's Chocolonely does not ensure a living wage for cocoa workers in West Africa (see 2020 report by Voice Network).

Food Empowerment Project maintains an updated list of chocolate brands they recommend based on the following standards:

transparency about the country of origin for cocoa

if sourced from Western Africa, the workers must own the companies/be in charge of the profits from their labor (this standard is because child labor and slavery have been widely documented for decades in this area)

if sourced from Brazil, the workers must own the company and/or be in charge of the profits from their labor, or the company must be going above and beyond to support the workers and their families (this standard is because "child labor and slavery only recently have been documented in cocoa in Brazil" and they are "giving Brazilian companies that are trying to address the issue by supporting the workers and their families the benefit of the doubt.")

this isn't perfect, obviously, but it is much more grounded in the rights of workers than the various certifications (e.g. Fair Trade, Rainforest Alliance, etc.) you'll see on product packaging

[aloofraven]

I think it should be noted that the Food Empowerment Project specifically only lists companies making "at least one vegan chocolate product" and that they only ask about the companies' vegan chocolates specifically. Their list is not an exhaustive resource for every type of chocolate.

[Source: "Understanding Our Chocolate List" from their website]

Before I found that link I was curious as to why I didn't see any Norwegian manufacturers on their list(which makes sense now, as their chocolates are almost exclusively milk chocolate) and looked up where our companies source their chocolate from and found Nidar gets theirs from the Rainforest Alliance and Freia from Cocoa Life, both of which have been under scrutiny for not preventing child labour and not paying farmers a living wage among other things. So it appears Norwegian chocolate is out of the ethical picture.

[roninnozlo]

I stated this in the comments of the post already, but it’d probably be better to add it as a reblog, so it’s more visible and doesn’t need to be restated by anyone else in the future.

So, Tony’s allied with Barry Callebut to get its cocoa. Barry Callebut is one of the biggest chocolate companies in the world, and it is unethical, obviously. This led to Tony’s revealing in February 2022 that 1701 child laborers were in their supply chain. Barry Callebut had over 21K at the time. Both of those numbers have risen, and Tony’s has outright admitted they don’t give a fuck about child labor laws when asked about it, content to let children to continue farming their cocoa instead of actually doing the activism they claim to do. (business-humanrights.org, feb 6 2022)

About a week ago, Tony’s joined Barry, Nestle and Ferrero in pushing against the reinstatement of important EUDR deforestation legislations. Under that regulation that they pushed against, they would’ve had to be more transparent about their supply chains for their more key ingredients - So Tony’s is lobbying against the exact thing they claim to stand for. (confectioneryproduction.com, mar 18, 2026)

Won’t restate @closet-keys’s addition, of course. That’d just be redundant and maybe annoying since, yknow, it’s already been said.

If you wanna find a better chocolate brand it’s really damn easy. There’s lists on slavefreechocolate.org of both the ethical and unethical companies. Both lists can be found here:

Below is a list of chocolate companies that only use ethically grown cocoa.  Find out how you can tell if the chocolate you are ea

And it doesn’t have the vegan product restriction the other list has, which solves @aloofraven’s issue.

[cristalplanetheart]

[tanookitalez]

fungus law

[columboscreens]

[sreegs]

Indeed! There is but one person who could send la correspondance so foul. This... message anonyme. Filling the inbox of the tumblr blog of the victim with such malice.

And that posteur is... someone in this very room.

[plaguedocboi]

So every year, my aquarium does a captive lobster hatchery project (hence all the loblings). The reason we’re doing it is because in the wild, loblings only have a 1 in 25,000 chance of surviving their larval phase. They’re plankton as babies and everything eats them. Additionally, as the Gulf of Maine warms, they are having even lower survival rates because the blooms of copepods they feed on as babies are happening earlier in the year, and they’re missing it.

Obviously, the goal of this experiment is to grow the lobsters until they’re big enough to settle to the seabed and then release them, because they have a much higher likelihood of surviving to adulthood when they’re able to hide. Ideally, captive lobster hatcheries can boost the wild population and keep things stable, so we don’t have a major crash in a decade or two.

The first year we tried this was pretty bad. We had a lot of eggs, but very few babies. It turned out that the CO2 levels in the building spiked as more guests visited throughout the summer, and that settled into the water and threw off the pH and caused a chemical reaction that prevented a lot of the eggs from hatching. I think we ended up releasing three baby lobsters (which is still better than their wild survival rate but not great).

The second year was a little better. We added a de-gasser to the aquarium and got a ton of larval lobsters, but right as they were settling to the bottom we had a disease outbreak that killed most of them. We ended up releasing four babies at the end of the season.

But this year? Oh boy. We have so many lobsters that we had to release the first round early (usually we wait till September or October so guests can see them). We just released a total of FIVE HUNDRED AND TWENTY FIVE baby lobsters, and we still have over a hundred who haven’t settled to the bottom yet. I genuinely don’t even have words to explain how cool this is. OVER FIVE HUNDRED. We just added hundreds of lobsters to the wild population that wouldn’t have been there otherwise.

Conservation is so fucken sick

[qsycomplainsalot]

Plus ça change.

[m0mspc]

old sparkledogs and cat ocs in the files of old computers. wings extended forever in flight, tears frozen on their face from an event in a backstory long forgotten

the drawings made of others characters, in folders on a forgotten friend's computer, forever visiting, immortalized in drawings of silly inside jokes and gift-giving between amateurly-drawn colorful animals

a colorful cast, lined up in a row in a half-finished microsoft paint bitmap–smiling faces filled only most-of-the-way with the fill bucket tool. the comic text says "happy birthday!!!" the drawing was never finished, the gift was never sent. its they've been their birthday for 13 years in their eyes and they've never stopped smiling

colors paint-bucket-filled into downloaded free bases–folders of which still sit unused, waiting to spark new ideas, in a long-forgotten folder. most of them the well-known default colors until their artist realized how to use the custom color button

forever in a looping animation, only a third of the way finished–the artist wanted to animate like they saw online, those four frames probably took them weeks of frustration before the project was dropped–but their character is still running, for the rest of time, at 3 frames per second

[cr4yolapc]

the story behind this drawing, btw

[randomalistic]

[fleshdyke]

the funniest thing abt hannibal fans on this site is the way ppl will post screenshots from the show and be like "HIS SLIME 😍😍😍" and the picture is mads mikkelsen looking like this

[fleshdyke]

that is supposed to say smile.

[keikomivra]

JURASSIC PARK (1993) Dir. Steven Spielberg

[binturong-of-the-day]

The binturong of self-assuredness

[enchantedbook]

“The Magician’s Chariot” (1939), by Gwen Raverat, for the tale The Bird Talisman.

[zdf-deactivated20251121]

[sergle]

ok so this would be my vision for the cigarette cake x

[vireserein]

I made this, and it's cooling right now. Just realized I accidentally ONLY did oreo bits instead of "cut with caramel".

[vireserein]

(I'm super proud that I made this, please reblog <3)

[vireserein]

I made another; Dad wanted it for his birthday.

[vireserein]

Sure, here's my disorganized recipe from hell, cobbled together from various websites and experiments. I just realized that I pasted the caramel and pastry cream in the wrong order... It's easier if you make the pastry cream first and clean that pot for the caramel. I'm on mobile. Will fix.

---

1 box white cake mix, using egg whites. Bake. Flip onto a wire rack.

2/3 box spice cake mix (save the rest to turn into batter later, or portion the batter and bake it on the side.) I add extra allspice. Bake in previous pan.

----

Caramel Ganache (kinda):

1 cup granulated sugar

⅓ cup butter, salted or unsalted

White chocolate and hot milk ganache (pre-prepare or don't; pour hot milk over the chocolate and stir until thick but fluid consistency. Use the same method over dark chocolate to make a separate, thicker ganache for later).

Heat until fully melted and amber, without burning. People say don't stir the sugar; I don't think it matters much for a cake like this and I stir it to help it melt faster after it has started.

Add the butter pieces and stir until smooth. It's gonna look scary. Just keep going.

Add the white chocolate ganache until reaching desired consistency. This is done now. Transfer to a holding container and immediately wash your pot. Filling the pot with water and letting the leftover scuz simmer on low helps.

---

Pastry Cream (it's just custard with butter, apparently) (ALSO NOTE: I never have a ton unless I make a thin tall cake, but this amount offers an appropriate texture. Maybe double this exclusively if you can make it look pretty. IMO, I'd turn this into a mousse to stabilize it, but I haven't. Spicetrekkers Walnut Espresso Blondie has a good custard->mousse setup.)

▢ 2 cups whole milk

▢ ¼ cup granulated sugar

▢ 1 large egg

▢ 2 large egg yolks

▢ ¼ cup cornstarch

▢ ⅓ cup granulated sugar

▢ 2 tablespoons unsalted butter

▢ 1 teaspoon vanilla extract (or vanilla bean, split open, to add to the milk during heating)

In a medium saucepan, combine milk and granulated sugar. Gentle simmer/steam. Do not boil.

Whisk together 1 large egg, 2 large egg yolks, ¼ cup cornstarch, and ⅓ cup granulated sugar in a mixing bowl until smooth and pale.

Slowly pour about half of the hot milk into the egg mixture in a steady stream, whisking constantly to temper the eggs and prevent curdling.

Immediately pour the tempered egg mixture back into the saucepan. Return to medium heat and whisk constantly until the mixture thickens and begins to bubble, about 2 to 3 minutes.

Remove from heat. Stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until fully melted and incorporated.

Transfer the pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled (can use freezer initially, if you want).

----

Layer as per image. Layer as follows:

Spice cake → Caramel ganache → White cake → Plain pastry cream → Pastry cream with add-ins → Dark chocolate ganache with oreos if you want it that way → Crushed biscoff cookies

---

It is very reminiscent of a typical Southern dump-cake, but if you organized it. It's fun. With work, it could be kind of classy?

If I had enough free-time, I'd change a lot about the layering. The caramel and spicecake is fantastic, but the pastry cream doesn't layer perfectly with the white cake. If it was up to future-me, I'd make round cakes, and stack the white in 2-3 layers with the caramelly cookie cream, and coat the entire thing in chocolate ganache (with a little espresso powder). This would do great with coconut and/or almond in a form of preference, too.