#thetrainticket

[neopuff]

Happy birthday!!🎂🎁🎉

[eleanorose123]

Happy birthday dear!! So amazed with all your accomplishments in the animation world! Hope your life is full of great things!

Thank you buddy!!! I had a lovely day today :’D 

[cozymochi]

If you’re still taking intros, I’m Train. I literally do not remember when I followed, but it’s been a few years at this point. I think your art is amazing and really inspiring! I like to draw too, I’m trying to make webcomics, and I take care of babies for a living. Love all the Zim btw!

ME? INSPIRING? Bruh YOU’RE THE INSPIRING ONEEEE 😭😭 HELLO TRAIN!!

Ah yes, hello we both live in the art world BUT BEST OF LUCK WITH THE WEB COMICS!!! I mainly create “art” for generations older than I am. I too wanna make some kind of comics and while I do make them, I don’t ever post them. Kind of benefits nobody in that regard but hfhdgfg idk, im just like that. They’re not ready to ever be seen

And im glad u enjoy the zims

Especially because I don’t think they’ll be leaving for a hot minute 🤡🤡 and when i get my hands on that art book in a few days i’m really just gonna go full stupid even more

[trickstermelon]

🐻✨

🐻 Your go-to things to draw when you need comfort?

Rn Sanji is my default but that may just be cause I only have to worry about one eye

✨ How often do you draw?

I always doodle at least once a day but that doesnt mean they’re always good

[loverlylight]

@thetrainticket, I asked my bro about the bread! He didn’t do exact measurements, but he said it had his sourdough starter, some whole wheat flour, some white flour, some salt and some water. He said it was a high-hydration dough, and I think he said the amount of water was roughly equal to the amount of dry ingredients. He kneaded the dough fairly lightly then put it in a covered bowl to rise in the fridge (I think he did it for about 2 days or so this time). Every so often he’d take the dough out, fold it, then let it rise some more. Once it was ready and all the gluten had developed and what-not, he free-shaped the dough and slashed the top so the moisture could go out while baking. He had the oven temp pretty high, he said about 475 degrees, and put the dutch oven he was cooking the bread in the oven so it’d be warm when he put the dough in. He shaped the dough on parchment paper and put all of it in the dutch oven, let it cook covered and undisturbed for about 25 minutes so the crust could form, then moved the bread out of the dutch oven and onto the rack, turned the temp down, and let it finish cooking until the crust was a good color (he said it took another 30-35 minutes).

...sorry if this isn’t super helpful since he understands the technicalities of why things are done more than I do, but yeah. :D

[moshimichi]

Ngl, I thought that too. Can never quite figure out how to fix it 😭 thank you!

[timahina]

@thetrainticket clearly I am the immature one for leaving ppl alone and not making new accounts to harass ppl, god - when will I learn 😭

[skuggspel17]

I laughed until I almost pissed myself the first time I watched this :D