a Goddess of Death!Laudna for the last waudna wednesday of c3!

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he wasn't even looking at me and he found me
taylor price
art blog(derogatory)
Aqua Utopia|海の底で記憶を紡ぐ

#extradirty
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Sweet Seals For You, Always
tumblr dot com

@theartofmadeline
noise dept.

Origami Around
let's talk about Bridgerton tea, my ask is open

titsay

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trying on a metaphor
Cosimo Galluzzi
Today's Document

roma★
seen from Vietnam

seen from Malaysia
seen from United States
seen from United Kingdom
seen from Iraq
seen from Trinidad & Tobago

seen from Türkiye

seen from Brazil
seen from United States
seen from Iraq

seen from Singapore
seen from Bangladesh
seen from United States
seen from Vietnam

seen from United States

seen from Portugal
seen from United States
seen from Venezuela

seen from France
seen from Venezuela
@porterprophet
a Goddess of Death!Laudna for the last waudna wednesday of c3!
this is the money garf. reblog for untold pasta and riches to come your way
dear everyone on tumblr who needs to host images elsewhere (e.g. to embed on ao3 etc), please give squidge a go!! it's free, it's nonprofit and it's geared towards fandom so nsfw images won't get deleted!! and please stop using imgur if you can because they blocked the uk rather than acquiesce to the fucking internet safety laws, which I can't really hold against em but it does mean all imgur pictures just show up as big purple boxes now
Squidge! Holy blast from the past, Batman. The last time I remember even looking at that site was... eons ago.
( Oh, what was I reading? The Quartz Key. Yes, it's m/m. )
Not only is Squidge still around, it's expanded and grown! It is still run by the same guy, though now it's a nonprofit with a board and everything, and while they maintain all the old squidge sites as static archives, they have a new multifandom archive using the AO3 code at squidgeworld.org. They also host podfics and fanart.
For those younguns in the crowd, back in the day erotic fanworks--especially slash--was not welcome very many places. Walter was willing to host it, and has been a haven for NSFW fanworks since 1994. The various archives and so on hosted at squidge.org were never very large, compared to lots of other archives, but they were a necessary part of the fannish ecosystem, and I'm really glad that there is now a structure in place to keep the whole system running beyond just "Walter's a great guy willing to donate lots of time and money." Walter is a great guy! but like. it's good to have other people to help out and keep things going in the long run.
it’s never a normal temperature anymore it’s always some fucking bullshit
Reblog to hug prev
Please
CRITICAL ROLE: CAMPAIGN 4 Episode 31: Trick of the Light
I keep trying to like red wine like a grown-up but like … it’s rotten grapes, guys. You can drink things that don’t taste like rotten grapes. Why
Okay I don’t know when this post is from (I came across it stalking multiple blogs). But in case this might help, here is a brief science/wine lesson.
To start off, some facts:
-White wine is made from sweet pulp inside of the grape (minus the seeds).
-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).
-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.
-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.
-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.
-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.
-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).
Your ability to taste tannins is genetic.
There is a genetic marker determining whether your taste cells are sensitive to tannins.
Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.
I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.
So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol.
More tannin info: -Tannins bind to fat.
-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.
-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.
-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.
-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).
More wine facts: -90% of the “aromas” of wine are marketing BS
-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.
-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).
-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).
tl;dr Whether you can taste tannins is genetic. Exact same wines taste different for different people depending on your genetic makeup. If you’re sensitive to tannins, red wines won’t taste like anything other than bitter alcohol. Genetics/tannins are why people generally have preferences for red or whites.
this is extremely informative and i have learned a thing about myself, which is that i CLEARLY inherited the tannin-tasting genes from my teatotaling mother and not from my dad who subsists entirely on espresso and cabernet sauvignon.
I suddenly understand why my goddad can drink black coffee and those wretched tasting dry wines and think they taste good.
Black tea also has tannins, so if you - like me - need to drink it with cream and don’t brew it nearly as long as tea aficionados say in scandalized tones you ought to, because otherwise it’s too bitter, you uh. might be sensitive to tannins.
I think that dark roast coffee has more tannins than light roast; I know for certain it requires a good deal more cream/milk to balance out the bitter/burnt taste.
This is the money Marge. Reblog for good fortune
Demon Rearing by @beansmakesthings
“Can I kiss you?”
-Imogen Temult, to Laudna on this day
how do i go about my day and not tell everyone i see that it’s the anniversary of the time two imaginary characters kissed for the first time on my favorite d&d show
Truncated text of tweet from MrPitBull, Mar 11, 2026:
She kept finding women in laboratory photographs from the 1800s. Then she read the published papers—and every single woman had vanished. Someone had erased them from history.
Yale University, 1969.
Margaret Rossiter was a graduate student studying the history of science. She was one of very few women in her program.
Every Friday afternoon, students and faculty gathered for beers and informal conversation. One week, Margaret asked a simple question: "Were there ever any women scientists?"
The faculty answered firmly: No.
Someone mentioned Marie Curie. The group dismissed it—her husband Pierre really deserved the credit.
Margaret didn't argue. But she also didn't believe them.
So she started looking.
She found a reference book called "American Men of Science"—essentially a Who's Who of scientific achievement. Despite the title, she was shocked to discover it contained entries about women. Botanists trained at Wellesley. Geologists from Vermont.
There were names. There were credentials. There were careers.
The professors had been wrong.
But Margaret's discovery was just the beginning. Because as she dug deeper into archives across the country, she found something far more disturbing.
Photograph after photograph showed women standing at laboratory benches, working with equipment, listed on research teams.
But when she read the published papers, the award citations, the official histories—those same women had disappeared. Their names were missing. Their contributions erased.
It wasn't random. It was systematic.
Women who designed experiments watched male colleagues publish results without giving them credit. Women whose discoveries were assigned to supervisors. Women listed in acknowledgments instead of as authors. Women passed over for awards that went to male collaborators who contributed far less.
Margaret realized she was witnessing a pattern that stretched across centuries.
Women had always been present in science. The record had simply pushed them aside.
She needed a name for what she was documenting.
In the early 1990s, she found it in the work of Matilda Joslyn Gage—a 19th-century suffragist who had written about this exact phenomenon in 1870.
In 1993, Margaret published a paper formally naming it: The Matilda Effect.
The term captured something that had been hidden in plain sight for generations. Once you knew the term, you saw it everywhere.
Her dissertation became a lifelong mission.
For more than 30 years, Margaret researched and wrote her landmark three-volume series: Women Scientists in America. She examined letters, institutional policies, individual careers. She gathered undeniable evidence that women in science had been consistently under-credited and structurally excluded.
Her work faced resistance. Many dismissed women's history as political rather than academic. Others insisted she was exaggerating.
Margaret didn't argue emotionally. She presented data. Documented cases. Patterns repeated across decades and institutions.
Eventually, the evidence became undeniable.
Her research helped restore recognition to scientists who had been erased:
Rosalind Franklin, whose X-ray work revealed DNA's structure—credit went to Watson and Crick.
Lise Meitner, who explained nuclear fission—omitted from the Nobel Prize.
Nettie Stevens, who discovered sex chromosomes—received little credit.
Cecilia Payne-Gaposchkin, who discovered stars are made of hydrogen—initially dismissed.
And countless others whose names had nearly vanished.
Margaret changed the narrative. Science was no longer just the story of solitary male geniuses. It became a story of collaboration that included women who had been written out.
The Matilda Effect became standard terminology. Scholars used it to examine how credit is assigned, how authors are listed, who receives awards, who gets left out.
SIMPLE GUIDE:
Body Horror: Things that cannot happen in real life. EX: The Thing, stomach mouths, eyes on hands, etc
Gore: Fresh injuries, often severe. EX: Severed leg, gutspill, deep gashes, etc
NEITHER: Healed injuries and burns, congenital differences, missing appendages, etc. If I could theoretically go to the store and see that character browsing the isles- It isn't body horror or gore. That's just a person. *AND the amount of people that tag, not just fictional characters, but real human beings as body horror is staggering. Its not solely a fandom issue, ableism and bigotry against anyone that looks sufficiently "different" is prevalent in real life and has devastating consequences.
(Modified) from my comment left on this post.
OP: Why couldn’t traditional Chinese Yinpiao银票/silver drafts be forged if they were merely slips of paper? (cr大明宝钞,渐越)
Traditional Chinese yinpiao/silver drafts were paper vouchers issued by private banks starting from the Song Dynasty(960–1279). People could exchange these slips for physical silver at bank branches across the country.
Silver drafts were made in multiple copies with matching serrated seal edges. One copy went to the customer and others stayed at the bank. All edges had to fit perfectly together to withdraw silver. The unique split edge marks were almost impossible to copy.
This mechanism is known as qifeng骑缝 (split-joint seal) in China. It first originated in the Western Zhou Dynasty (1046–771 BC). The Rites of Zhou records that contracts were written on bamboo or wooden slips in duplicate. Notches and marks were carved in the middle before splitting the slips, with each party keeping one half. The two halves would be matched by their notches for verification.
During the Spring and Autumn and Warring States periods (770–221 BC), this idea evolved into hufu虎符/tiger tally tokens. A military tally was split into two pieces with identical inscriptions carved along the split edge. Troops could only be deployed if the patterns and characters on both halves perfectly aligned, serving as a metal version of the split-joint anti-counterfeiting system.
The technology matured in the Tang Dynasty (618–907). Government documents and private contracts commonly used split-joint seals stamped across the dividing line. The Chinese character "hetong合同" (contract) was written across the middle before the paper was torn apart, so the complete characters would only appear when the two halves were put together. This split-coupon system was later adopted for Song Dynasty (960–1279) jiaozi paper money and yinpiao/silver drafts of the Ming and Qing dynasties (1368–1912).
Official Song dynasty paper money (Jiaozi交子) was abolished in 1107. Private silver drafts issued by Qing-era piaohao票行 (ancient exchange banks) vanished completely in 1951, hit hard by modern banks and currency reforms. Nowadays silver drafts no longer circulate as currency. Their collectible value depends on their rarity and physical condition.
Split-joint seals (骑缝章qifengzhang)are still widely used on important paper documents in modern China, an anti-tampering technique passed down from ancient times. They are applied across the edge of multi-page contracts, bidding documents and official archives. If any page is removed or replaced, the broken seal pattern can prove the file has been altered.
LIKES TO CHARGE REBLOGS TO CAST
you people aren't CASTING