happy ides of March
Someday I really ought to re-draw this better and in colour
let's talk about Bridgerton tea, my ask is open
YOU ARE THE REASON
tumblr dot com
d e v o n
Not today Justin

No title available
will byers stan first human second
dirt enthusiast
PUT YOUR BEARD IN MY MOUTH
NASA
Alisa U Zemlji Chuda
Mike Driver

izzy's playlists!
occasionally subtle

PR's Tumblrdome
i don't do bad sauce passes

Andulka
AnasAbdin
$LAYYYTER

Love Begins

seen from United States

seen from Türkiye
seen from United States
seen from Netherlands
seen from South Africa
seen from United States

seen from United States
seen from Türkiye
seen from United States

seen from Germany
seen from United States
seen from United States
seen from Türkiye

seen from Guatemala

seen from Japan

seen from United Kingdom

seen from Türkiye
seen from Ireland

seen from T1

seen from United States
@thisleadstohollyhocks
happy ides of March
Someday I really ought to re-draw this better and in colour
I just found this on my computer and have no memory of making it. I stand by it though
I love that I gave 0 context for this and 700 people still went "yeah that's a vibe"
I’m working on my anatomy outfit so I’m reposting all my anatomy art!!!
i don't WANT to drink water I WANT a bard to draft a eulogy for me to criticise!!!!!!!
I appreciate that people also liked this one
you dont need the butter pillow you dont need the butter pillow you dont need the butter pillow
all i'm getting from the tags and replies on this post is the butter pillow has cast a devious spell on most of you. you have fallen for the trap of the butter pillow.
how easily the human will crumples in the face of the butter pillow
Crochet Dress
c. 1930
unknown maker
UNT Digital Library
crochet overdress
40,000 years ago, early humans painted hands on the wall of a cave. This morning, my baby cousin began finger painting. All of recorded history happened between these two paintings of human hands. The Nazca Lines and the Mona Lisa. The first TransAtlantic flight and the first voyage to the Moon. Humanity invented the wheel, the telescope, and the nuclear bomb. We eradicated wild poliovirus types 2 and 3. We discovered radio waves, dinosaurs, and the laws of thermodynamics. Freedom Riders crossed the South. Hippies burned their draft cards. Countless genocides, scientific advancements, migrations, and rebellions. More than a hundred billion humans lived and died between these two paintings—one on a sheet of paper, and one on the inside of a cave. At the dawn of time, ancient humans stretched out their hands. And this morning, a child reached back.
A Timeline of Humanity:
Bro this fr hit so hard
Dutch house.
That bridge.
Merry Christmas- I've been meaning to do a quick video breakdown of "that dress", so here you go.
It's slow going but The Pile CAN be smallened!
GBBO: “A s’more is basically just an Italian merengue sandwiched between two ganache-covered digestives”
Americans:
in case anyone in wondering, this is Paul Hollywood's idea of a s'more
You know what, their absolute inability to grasp Mexican foods makes more sense every day
Nodding my head in support of the Americans despite having no clue what a s’more is.
Okay, American immigrant to the UK here to explain all the mistakes from Paul Hollywood happening here: there is one fundamentally American ingredient required to make a s'more correctly but which is basically not available anywhere at all in the UK, and that is graham crackers. A plain digestive biscuit close-ish, but still a very different beast.
From Wikipedia: A graham cracker is a sweet flavored cracker made with graham flour.
The next ingredient (which is also extremely traditionally American but slightly more variable) is typically Hershey's chocolate, but you could probably swap this out in the UK with any plain chocolate bar.
Last ingredient is big marshmallows, the kind you do the chubby bunny challenge with, like the size of your thumb and twice as thick.
A proper s'more, the most traditional possible variety, involves to graham cracker squares, two slab segments of Hershey's chocolate, and one to two marshmallows depending on your preference for filling and gooeyness. You put a slab of chocolate on one of the graham cracker squares. Your marshmallows should be toasted, usually over a campfire but if you're doing them at home over a gas stove burner is fine, but the fire part is critical. You can toast them to whatever degree you like, some people like them nice and golden brown but still kind of firm in the middle, me personally? I want that bitch to CATCH ON FIRE, I want it gooey and sticky as hell in the middle, crispy and burnt on the outside. Slap that motherfucker on your graham cracker and chocolate square, top with the other one so your marshmallow and chocolate are sandwiched together by graham cracker on the outside. You do this with your freshly toasted marshmallow because ideally it will be hot enough to start to melt the chocolate so it sticks to the marshmallow and the graham cracker and, combined with the gooey marshmallow, it keeps the whole thing together, and for that reason some people will let them sit for a hot second to let the melting process happen (especially if like me you have chocolate on BOTH graham cracker squares, not just one, because you're a sugar fiend), but if you are a young child you do not have that degree of patience and you eat that shit immediately, unmelted chocolate and all. Consume your summer camp delight like a tiny club sandwich, get gooey sticky marshmallow and chocolate all over your hands, and enjoy.
Important note: this is a kids treat. It is a traditional summer camping trip dessert. It should be something any ten year old with adult supervision and access to the ingredients can make (and make a mess of). They're called s'mores because kids always "want s'more". If you are using a blowtorch, chocolate biscuits, and merengue, you are so far beyond the bounds of s'more-hood that you have thoroughly lost the plot. If you offered Paul Hollywood's concoction to an American child and called it a s'more, they'd tell you flat out that not only is it not a s'more, it looks dumb and you didn't do it right because it's not gooey.
the point is the mess. the point is getting to make a food, at age seven, whose two basic food groups are 'sugar' and 'fire'. the other point is that this food item is so crumbly, chaotic, sticky, on fire, and prone to being dropped (outside, in the dark, while you are surrounded by other children who are also sticky and on fire) that your supervisors cannot accurately monitor how many smores you personally have consumed. the point is also that you may get away with a smore that is five blocks of chocolate and two marshmallows if you move fast and let nothing stop you.
if you haven't accidentally yet unrepentantly eaten a chunk of twigs or dirt or a bug that got enmeshed in the creative process around smore number 3st, you are too old to have any legitimate input into what makes a smore.
frankly the final twist of the knife is that watching GBBO contestants try to make a legitimate s'more would be....fucking hilarious?
Pick a good stick (not too long or short or overly pointy/smooth). Get the fire right. Make your marshmallow and graham crackers from scratch. Toast that shmallow to a specific degree (I like em on fire but would be funnier if that wasn't allowed). Make it edible with one hand and a minimum of mess.
It's a TV slam dunk, and what a fucking shame we didn't get to see that....truly a lost opportunity. smdh
Crow's Salmon Adventure
Okay y'all. So. I'm making a thing and it's going to be horrible, so obviously I need to share it with Tumblr.
For context, @kedreeva recently did a fun new year's ask game where they shared recipes from a cookbook. Most of them sounded really tasty! And then I saw... this one.
(recipe image from Kedreeva's blog)
My thought process was as follows:
That sounds like an absolute abomination
But...
I like salmon (usually)
I like mousse (of the dessert variety, ideally chocolate)
I generally enjoy things with obscene amounts of condiments (though a cup of mayonnaise, admittedly, is very iffy)
I have a group of friends who will go out of their way to try literally any weird snack they can find (we've eaten durian pocky and dill pickle cotton candy, but that's another story), and they'd totally let me force this upon them, and, most importantly,
I could finally use my fish molds for their intended unholy purpose.
Yes, the fish molds. My collection of seafood-themed vintage copper pans that occasionally get used for breads or cakes but mostly just hang on the wall because I have opinions about kitchen decor and one of those opinions is that there should be copper fish everywhere. These things are literally designed for horrendous '60s savory gelatin concoctions. So I figure I have to make one eventually. Y'know, for the sake of the fish. Savory mayonnaise jello is probably enrichment for them or something.
So basically, all of this is to justify why I'm making salmon mousse tonight and liveblogging the process. I suggest blocking the tag "crow's salmon adventure" if you don't want to see... well. Gelatin. Mayo. Canned fish juices. Et cetera.
Stay tuned for the horrors!
Veggies: chopped!
Concerns about how chunky raw celery will be after going through the blender: many!
Fish solids and liquids: separated!
Smells: horrendous!
Cat: enthralled, having the time of his life, wants to drink the salmon smoothie right now.
Gelatin: uhhhhh... looks like that. This is probably fine.
Fun fact! Apparently when you add vinegar to canned salmon juices it turns a horrific milky white! Ain't chemistry fun?
Hot salmon ketchup soup actually smells significantly better than the plain juices, if a bit acrid.
Who wants smoothies???
I am in hell actually
"Grease the mold with mayonnaise-"
No. No for the love of god do not grease the mold with mayonnaise do not tenderly rub globs of mayo into the cold scales of the fish mold with your bare hands learn from my mistakes and save yourself from salmon hell.
Going in the fridge now. You'll all have to wait until Thursday for the final unveiling, but I'll add an update tomorrow for the cucumber-dill sauce. Now it's time to sit on the couch and question my life choices for a while.
every moment of this was horrifying to observe, thank you. I'm looking forward to Thursday
There really really ought to be a book about how the staple crops of different civilizations shape and influence those civilizations, and I really want to read it.
Salt: A World History by Mark Kurlansky and A History of the World in 6 Glasses by Tom Standage (three are alcohol, three have caffeine) are not quite that, but may still be of interest?
I read Salt back in the day and it's so so good, second the rec. I have heard of 6 Glasses and not read it but I am sure I would probably love it. Gotta see if the library has it. Thank you!
Gonna throw Empire of Cotton by Sven Beckert in the ring here! You'll never see the modern world the same way again.
A Short History Of The World According To Sheep by Sally Coulthard blew my mind. So many things are tied to wool and sheep and weaving and so many words and phrases are tied to wool, people have no idea.
Example words which come from textiles/weaving, if not specifically wool (go look them up!): subtle, shoddy, tabby, Brazil, rocket, twit, warped, going batty, on tenterhooks, text...
I'll throw in a rec for Pickled, Potted, and Canned by Sue Shephard - a very interesting look at food preservation and how the availability of different types of food preservation shaped cultures and cuisines.
Sweetness and Power is this but for the topic of sugar
The Lost Supper: Searching for the Future of Food in the Flavors of the Past might also be up your alley. It's about "forgotten" foods and staples. They talk about different types of wheat, sauces, veggies, etc and a little about the cultures from whence they come
Also: Much Depends on Dinner by Margaret Visser. One of my favourite books.
DO I HAVE A SERIES FOR YOU. University of California Press has a gift for you and it is a 80+ book series on food studies. There are even some that are open access (legally free), but the rest are in libraries.
I also highly recommend Frostbite by Nicola Twilley. It’s about the impact refrigeration has had/is having on food preservation and culture, globally. It was one of my favorite books of this last year.
sometimes i get richard siken and richard scarry confused in my head which has made for a few interesting literary conversations
This was funnier in my head.
also I’m sorry.
every time I see an american pundit whine about "you're making children feel guilty for being white by teaching them about slavery!" it's like? Teach them about abolitionists then? those are some of the coolest people in general, from those who freed themselves to those who were born free but saw what was going on, to their white allies who had no reason to risk their lives but did anyway, surely you can teach a child appropriately while also giving them a positive example to admire?
I know that's not why they whine, but as someone who only learned the bare basics in school, you guys have some intensely cool heroes in your history.
growing up in quakerism, i cant tell you what a difference it made to learn about both periods of awful violence and discrimination, and be told in the same breath, "there were people who resisted this even if they benefited from the status quo." and crucially, quakers were often on both sides - there were quaker slave owners and quaker-run residential schools for native american children and quakers who went to war, no not in the ambulance service but as active soldiers and pilots etc. and there were quakers who opposed those things at every level, and who worked/are working to find a path of reconciliation in the aftermath.
i was taught as a child that i had a choice whether to uphold or resist dominant systems of violence. i was taught my choice mattered. and i was given the tools to make that choice and to follow it through. teaching history as a simple, unchallenged source of shame is not only inaccurate, it limits our ability to see alternatives in our present.