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todays bird
DEAR READER
ojovivo
art blog(derogatory)

Kiana Khansmith
Not today Justin
he wasn't even looking at me and he found me
Keni

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Aqua Utopia|海の底で記憶を紡ぐ
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blake kathryn
Sade Olutola
let's talk about Bridgerton tea, my ask is open
we're not kids anymore.

izzy's playlists!

Janaina Medeiros

Origami Around
taylor price

tannertan36

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@golden-tale
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Adventure/Journey🗺
📸: Urqopacha
Garden/Floral🌸
"I found this spot in particular to be my favorite to enjoy the sights with a nice hot tea."
Dream/Clouds ☁️
Inspired by Porter Robinson's "Something Comforting" Music Video.
Aquarium Fun Time!
“We ventured out to the Eorzean Aquarium and enjoyed our time captivated by the fish in these tanks! Boy it must have taken ages to find them! And a lot of work to maintain them! Leon and I both took some silly pictures of ‘holding’ this big shark. These selfies didn’t do the size of those guys justice! They were huge!!” (*´Д`*)
“No aquarium date could ever be complete without a little selfie of us. And Leon was brave enough to surprise me with a smooch on the cheek!!”
“…Bet I could be even cheekier!”♪(´ε` )
“Muah!!” ♡
“Good evening, my friend. You’re looking well.”
Seasons Greetings!
“We visited the returning starlight stalls! I wonder where it goes off to when the holiday ends? I can feel the love tonight. I heard there was a tradition of standing under a mistletoe. Then a kiss happens. What if I intentionally put one there? Hmm. I’ll get back to you on this thought.”
The Nutcracker Prince VS The Rat King
"I read a few cookbooks to see what sounded more appealing to make. Mashed popotos, Suffed Cabbage, Dzemael Gratin, Mustard Eggs... But what kind of dessert would work great I wonder? Honey Muffins, Apple tarts, Rolanberry Cheesecakes... Clearly there's much to brush up on! I'll need to forage these ingredients. Thankfully this book gives me an approximation of where I could find them! It's time to make a feast!"
Family Portrait
“Amidst the sorting of my things, I found this old portrait of my family. I miss them all very much. Mother and her sharp skills of the blacksmith, brother Hatsuharu and his little awkward peace sign. (He’ll beat me up if I ever brought this up, haaaaaah) and my little sister, Fuyune. This had to have been one of the last few days I had with them before I went off on my journey. I’ll come back to visit them soon enough.”
The Very Thought Of You
“I see your face in every flower, Your eyes in stars above…”
“Leon was gardening today. I’ve always admired how much he cares for nature. Every single leaf goes unnoticed. As he’s distracted by nature’s beauty, I’m distracted by the sparkle in his eyes. I swear I can see the cosmos in them. Pointing it out only reduces the chances that he may leave himself unguarded. Embarrassed by simply smiling in my presence. Ah…Won’t you look at me like that, sweet bunno?”
“It's just the thought of you, The very thought of you, my love.”
𝔞𝔲𝔱𝔲𝔪𝔫 𝔭𝔞𝔱𝔦𝔰𝔰𝔢𝔯𝔦𝔢 𝔡𝔞𝔱𝔢
golden hour
“Leon has this patch of greens out in the yard. I wonder if he likes to grow special seeds. Maybe just random seeds that he finds in his journey…” he sighs dreamily. “I’d give anything to go on a journey with him someday. It’s not even about the destination, but the journey…”
Vegan Spicy Udon Noodle Soup
Vegan Spicy Udon Noodle Soup: Your New Comfort Food Obsession 🌱🍜 This bowl is a flavor BOMB. A rich, spicy, and savory broth that hugs every thick, chewy udon noodle. It’s loaded with crispy tofu, tender bok choy, and shiitake mushrooms.
It’s the kind of meal that feels incredibly luxurious but is actually straightforward to make. The gochujang base gives it a deep, complex heat that’s just so good. Perfect for a cozy night in.
Key Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Estimated Calories
Per Serving: Approximately 400-500 calories.
Ingredients
For the Broth:
1 tbsp neutral oil (avocado, vegetable)
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2-3 tbsp Gochujang (Korean chili paste) check for vegan-friendly brands
8 cups vegan dashi or vegetable broth *
3-4 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp maple syrup or coconut sugar
2 tsp toasted sesame oil
For the Tofu & Noodles:
14 oz block extra-firm tofu, pressed and cubed
1 tbsp cornstarch
1 tbsp neutral oil
18-20 oz fresh or frozen udon noodles (3-4 packs)
For the Vegetables & Garnish:
4-5 heads baby bok choy, halved or quartered
1 cup shiitake mushrooms, sliced
2-3 scallions, thinly sliced
1 carrot, julienned or thinly sliced
Toasted sesame seeds, for garnish
Sliced chili or chili crisp, for extra heat (optional)
*Quick Vegan Dashi: *Steep a 4x4 inch piece of kombu and 2-3 dried shiitake mushrooms in 8 cups of hot water for 20 minutes. Remove solids and use as your broth base.*
How to Prepare
1. Prepare the Tofu:
Toss the pressed and cubed tofu with 1 tbsp of cornstarch until lightly coated.
Heat 1 tbsp of neutral oil in a large pot or Dutch oven over medium-high heat. Pan-fry the tofu until golden and crispy on all sides. Remove and set aside.
2. Build the Broth:
In the same pot, add a bit more oil if needed. Sauté the garlic and ginger for 1 minute until fragrant.
Add the Gochujang and stir for 30 seconds to toast it and release its flavors.
Carefully pour in the vegan dashi or vegetable broth, scraping the bottom of the pot to lift any browned bits.
Stir in the soy sauce, rice vinegar, and maple syrup. Bring to a simmer.
3. Cook the Vegetables & Noodles:
Add the shiitake mushrooms and carrot to the simmering broth. Let cook for 5-7 minutes until the mushrooms are tender.
If using fresh or frozen udon noodles, add them to the broth to cook according to package directions (usually 2-3 minutes). If using dried, cook them separately according to package instructions and divide among bowls.
In the last 2 minutes of cooking, add the baby bok choy to wilt.
4. Final Touches:
Stir the crispy tofu back into the hot soup to warm through.
Remove the pot from the heat and stir in the 2 teaspoons of toasted sesame oil.
5. Serve:
Ladle the soup, noodles, and vegetables into deep bowls.
Garnish generously with sliced scallions, toasted sesame seeds, and extra chili if desired.
“My cozy spooky little cafe decorated for the month of October. I’ll have to figure out what will be the right move for November. Perhaps a head start for Starlight is in order! Time to order a lit tree from the Gridanian markets. Now where did I leave my tomestone?”
*is currently using said tomestone.*
🌿 Plants and Their Commitment Issues
Let’s talk annuals (the one-night stands 🌻) , biennials (two-date wonders 🌼), and perennials (the clingy bastards that never leave 🌷)—because apparently “grow and stay alive” was too much to ask.
🌻 Annuals The short-term relationships of the garden world. They show up, look stunning for one season, and die like they meant to do it. → One & done. Grow, bloom, die—all in a single year. → Great for instant gratification. → Basically the Tinder hookup of horticulture. Examples: Marigolds, zinnias, common basil—your seasonal flings.
🌷 Biennials The slow-burn disasters. Year one? All roots & leafy self-improvement. Year two? A single dramatic bloom, then poof—gone. → Two years total: growth, bloom, death. → Existential crisis included. Examples: Foxglove, hollyhock, parsley. They’re the friend who finally figures themselves out and immediately moves away.
🌿 Perennials: The Clingy Overachievers You plant them once, and they will not leave. They’re back every year like a bad habit, stronger and bushier than before. → Bloom, die back, return stronger—rinse and repeat. → Low effort, high reward. → Basically the unkillable ex who always finds your new address. Examples: Lavender, wisteria, hostas—your long-term commitments.
💀 TL;DR → Annuals: Beautiful mistakes. → Biennials: Slow learners. → Perennials: Eternal squatters