kye

this just turned into a fandom blog lol sorry. Mostly marvel and vld probably?

[messisauce]

took a little break from all the projects im doing to make a warm klance~

[werewolfqueens-deactivated20170]

gruff werewolf man defends sex workers, chainsmokes, and hits people for calling women bitches: the video game

[smokestoryteller]

I think I have a type (white hair)

[darkslayer0092-deactivated20220]

What else you got?

~marvelouspics.

[initiala]

Avengers: “That Man’s Playing Galaga”

[this-too-too-sullied-flesh]

avengers: another broken white boy to fix

[notagiraffe]

Avengers: I am Groot

Avengers oh no this is much worse

Avengers: dance off

[lordmogatron]

Exactly two people on the planet are allowed to wear a wifebeater tucked into jeans

That will be all; I won’t be taking questions.

[maxximoffed]

[uncle-dre2-deactivated20210813]

[ot3-old]

DM is making our characters play price is right to the death and they have to guess how much money this grill costs or  take psychic damage 

[luzdelunis2-deactivated20200703]

Enemies to “ugh I can’t believe I’m saving your life” to “ugh we have to work together or the world ends but it’s not like I like you or anything” to “oh we actually connect pretty well but that doesn’t mean anything” to “I would die for you but don’t read too much into it” to “I’ll kill anyone who lays a finger on you” to Lovers.

[smol-bean-buchanan]

marvel: so, um, if you don’t mind, we’re gonna kill off loki-

me:

marvel: -and we’re gonna give him his own tv series

me:

[weaponsofclairvoyance]

no coping mechanisms we die like men

[shittyninja-deactivated20210218]

360 no cope

[spidey-art]

[mobpsycho100]

why is this anime like this

[sinistropteryx]

[spitblaze]

[zenja-soba]

Me, at my gamer funeral, on my gamer deathbead: *Is dead.* Priest: “My fellow gamers, today we press F, but from here on….” Crowd: *crying*

Priest ”:..We must press W, and move forward.”

[mexicanalesbiana]

[itskokocollie]

D&D Breakfast Time

Source

[nanonaturalist]

Barn Owls are THE BEST. They are in a separate family from all other North American owls, and instead of whoo hoooting they do the TV STATIC SCREAM FROM YOUR NIGHTMARES.

Gotta love the raptor presentations at the state parks! This was at Lockhart State Park tonight at our Master Naturalist meeting. These presenters rehabilitate injured birds of prey through Austin Wildlife Rescue (austinwildliferescue.org), an organization that always NEEDS VOLUNTEERS to help out with the adorable baby animals. If you’re in Central Texas, check them out!

June 18, 2018

[demonladytakkuri]

The barn owls are members of the family “tytonidae” while every other owl species is a member of the “strigadae” family.

While we typically think of owls like the one in the original post as being barn owls, every species in the family can technically be considered a barn owl.

This includes the various species of masked owls which are relatively similar to your common barn owl

As well as both varieties of sooty owl which are strikingly different than the common barn owl

There are also the grass owls which are behaviorally different than other barn owls in their habits of living on the ground rather than trees

And the two odd tytos out, the red owl and ashy faced owl respectively. Scientists know almost nothing about the former and no individuals have been kept in captivity despite being discovered quite some time ago. Even photographs of it are rare, but it appears to be an orange barn owl with a pink face.

Structurally speaking, barn owls actually have very few traits in common with strigadae owls as their face and beak shapes and proportions are entirely different. There are also differences in their legs and talons, while their similarities are limited to feather composition, ear placement, spinal structure, and binocular vision among a few other internal components.

That being said, barn owls are far from the only family of non-hooting owls as hooting is almost exclusive to larger species, typically genus Strix or bubo. Many other species will trill, screech, and/or hiss.

Barn owls are rather unique in having an incredibly keen sense of hearing, even in comparison to other owls. They can hear and discern between different heartbeats and triangulate the sound perfectly due to their satellite dish-like face shape.

In addition, this barn owl is not actually Tyto alba, it’s a Tyto furcuta, T. alba is the species native to Western Europe while T. furcuta is native to North America.

[nanonaturalist]

Many thanks for this owlditional quality content. I give three screams of approval 👍

[lampfaced]

bay owls (genus Phodilus) are in Tytonidae and they are some of my favorite owls of all time. they can be found in Southeast Asia, and some sites claim central Africa as well but I’m not sure?

they can shut their eyes and look eyeless

OR OPEN THEIR EYES WIDE THIS AND LOOK LIKE DEMONS

did I mention they have the best judgemental faces because of their eye positioning

and babies look like tiny demonic gryphons

last I went looking, not a lot is known about bay owl behavior aside from general Tyto habits. I just know they’re so out there appearance-wise and I love them so much for it.

[gghero]

Half of my dash: undertale 2: electric despacito

The other half: super smash bros.: sakurai’s infinity war

[tropiyas]

the third half: new overwatch lady discourse

[delsys32]

forth half: hot neon lady from league

[rabbitgoblin]

fucked up how cooking and baking from scratch is viewed as a luxury…..like baking a loaf of bread or whatever is seen as something that only people with money/time can do. I’m not sure why capitalism decided to sell us the idea that we can’t make our own damn food bc it’s a special expensive thing that’s exclusive to wealthy retirees but it’s stupid as hell and it makes me angry

[rabbitgoblin]

bread takes like max 4 ingredients counting water and sure it takes a couple hours but 80% of that is just waiting around while it does the thing and you can do other things while it’s rising/baking plus im not gonna say baking cured my depression bc it didn’t but man is it hard to feel down when you’re eating slices of fresh bread you just made yourself. feels like everything’s gonna be a little more ok than you thought. it’s good.

[pluckedanarchist]

bread is amazing and it’s also been sold to us as something really hard to make? Every time I tell someone I made a loaf of bread I get reactions like “you made it yourself???” and “do you have a bread machine then?” I haven’t touched a bread machine in probably 10 years. You CAN make your own bread, folks, and it’s actually pretty cheap to do so. I believe the most expensive thing I needed for it was the jar of yeast. It was about $6 at the grocery store and lasted me MONTHS (just keep it in the fridge.) The packets are even cheaper. destroy capitalism. bake your own bread.

[boonbucks-city-beach]

You can also make your own yeast by making a sourdough starter, so that cuts cost even more.

But you have to feed the starter daily/weekly and that means it grows quickly, but there are tons of recipes online for what to do with your excess starter. Cookies, pretzels, crackers, pancakes, waffles, you name it!!

[unbossed-deactivated20251218]

Here’s a link to The Home Baking Association’s site. It has recipes and tips.

[petermorwood]

Make it even easier - “No-Knead Bread”. All YOU do is mix the ingredients together and wait until it’s time to heat the oven. The yeast does all the rest.

Here’s @dduane​’s first take on it and the finished product. We’ve made even more photogenic batches since.

Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.

Here’s what before and after look like.

My Mum used to say that if you were feeling out of sorts with someone, it was good to make bread because you could transfer your annoyance into kneading the dough REALLY WELL, and both you and the bread would be better for it.

Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…

You can even use a clean terracotta flowerpot.

Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.

Here’s some of our bread…

Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.

Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.

I think any shop would be happy to have something this good-looking on their shelf. We’re happy to have it on our table.

Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…