Beautiful plain weave under magnification

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Cosmic Funnies
Not today Justin
todays bird
RMH
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Love Begins
wallacepolsom
YOU ARE THE REASON

titsay
PUT YOUR BEARD IN MY MOUTH
TVSTRANGERTHINGS
sheepfilms
I'd rather be in outer space 🛸
Alisa U Zemlji Chuda

⁂

JVL

@theartofmadeline

Product Placement
styofa doing anything

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@tenderslices
Beautiful plain weave under magnification
Apparently there was a jewelry trend in like, the 20s-40s to have an onyx ring with a small diamond "floating" on the onyx and I could never afford one but I think they're so cunty. Especially when the diamond is off center. Reminds me of Marilyn Monroe's beauty mark
You'll never be her
Research
Mine was buried even deeper, under Devices -> Typing -> How AI has helped you -> Typing insights.
(Spoiler: it hadn't helped me. But it was on by default.)
Awesome
Red shiso in Saint-Girons, France via
Brown Anole (Anolis sagrei)
Observed by dnoell, CC BY-NC
@flipchild
Turkish Oushak handwoven traditional rugs
2-YEAR CHEDDAR
from GRAFTON VILLAGE
I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.
As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.
So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.
I gotta admit: hot wax isn’t really my thing. But cheesecloth bondage and grease… it has potential.
this site used to be awesome
I saw an interesting piece of fabric at the thrift store, which I did not buy because I have no use for it, but I'm making a note of it because I want to remember! It was synthetic red velvet and it was shirred, but not in the usual parallel lines way. The shirring was meandering all over and made a lot of little loops, and because of the pile the stitches didn't show on the right side. It was stretchy in all directions and wrinkled up like a brain. I must try this sometime with my free motion foot.
Edit: Huh, I can't find a single picture of anything similar on the internet! Googling "all over shirring", "loopy shirring", or "free motion shirring" are just bringing up regular shirring, and a little bit of grid shirring.
Update: I went back and got some horrible photos with my flip phone!
Collette Wolff's fabric manipulation book explains how to do this!
Hoohoo, so it does!!
Finally a picture of something that's actually the same technique, and with a helpful tip about using a hoop! Looks like it probably doesn't have a specific name though, alas.
unauthorized fucking thing!!!!!!
(warning: loud chirping throughout)
source: hellgate osprey cam
Eve and the Serpent, designed by Léon Sault (Paris, ca. 1860s)
Go for it. I don't even care any more.