A bell is a cup until it is struck

Millennial. AEW mark & joshi neophyte. tv, movies, phillies, flyers, art+design. 🔞 AO3 • Letterboxd

[oedipalrivalry]

Female bodybuilder Bev Francis (from Pumping Iron II)

[femmepathy]

my favorite tee shirt scans from the herstory archives

[jewishcissiekj]

girl on girl manipulation

[probuccalfat]

nobody else doing it like me. particularly because the way i’m doing it is needlessly difficult

[sioltach]

Gathering

Your clothes are trying to tell you something - and Sheila Hicks spent her life decoding it.

Trained as a painter, raised with Bauhaus ideas, Sheila Hicks broke away from the canvas and into the world of thread, fibre, and form. To her, weaving wasn't craft. It was a grid, a language, an architecture. A living algorithm that carried stories, cultures, and human histories across time.

[documentary-surrealist]

Sheila Hicks, Escalade Beyond Chromatic Lands, Venice Biennale 2017

[perksofboho]

Sheila Hicks - Memoires (2024)

Linen, cotton, synthetic fibers, polyester over wood paneling

[abstracteddistractions]

Sheila Hicks, "Zacateca," 2019

Linen, cotton, wool, synthetic fiber,

21 h × 21 w × 4½ d in (53 × 53 × 11 cm)

[librarycards]

i went to eating enough food world and they're excited to meet you. keep eating lots of meals and snacks and take my hand! we can go there.

[librarycards]

HAPPY PRIDE MONTH QUEER AND TRANS EATING DISORDER HAVERS COME EAT ENOUGH FOOD WITH ME!!!!!!! <33333333

[pronouncingitwang]

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

[yokowan]

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

[le-jardin-inculte]

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

[shithowdy]

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

[whitachi]

at some point in your life you will be adding a small pasta to a soup and you will think "that is not enough small pasta." this is the devil talking. the pasta will absorb the stock and expand. this is how you end up with a soup that is a solid mass of soggy ditalini.

[araceil]

At some point in your life you will be adding garlic to a dish and you will think "that is not enough garlic." These are angels speaking. They are correct. Add more garlic.

[whifferdills]

#all so true except the garlic#are there different strength garlics out there?#do believers in the faith of More Garlic Always experience flavour differently#or is their garlic super mild?#I don’t fear garlic but I do respect it and you CAN’T add the quantities you guys are implying!!!#it’s also cumulative I think so your first bite might be ok#but after 3 or 4 your mouth and stomach aren’t enjoying this any more#and then it takes 8 hours to stop repeating on you#but look I’ve lived in France. I’ve eaten sopa de ajo here in Spain#maybe I’m already operating at the garlic levels you guys aspire to but don’t know it#so many questions about the tumblr passion for garlic (via @deputychairman)

[whifferdills]

#but prev as a sous chef can you just tell me what the ideal quantity of garlic is. as like the base for any savoury sauce or curry.

speaking as a professional who recently put too much garlic in a salad dressing at work and didn't TELL anyone SHHHHH🤫. depends on how garlicky you want it? i feel like 10 g/1-2-depending-on-how-big clove per quart is in the 'present but not aggressive' range, double that if you want garlic as a top note, keep going if you want Garlic(TM). the more you cook it, the calmer it is, so if you're going for a luxurious sauce or you're confiting the garlic, i guess keep bumping it up until you begin to feel ill.

[altarimage]

Sheila Hicks

[milksockets]

'uxmal pockets' by sheila hicks, 1981 in handmade in america: conversations with 14 craftmasters - barbaralee diamonstein (1983)

[gragam]

mechanical bull

[pronouncingitwang]

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

[yokowan]

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

[le-jardin-inculte]

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

[shithowdy]

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

[whitachi]

at some point in your life you will be adding a small pasta to a soup and you will think "that is not enough small pasta." this is the devil talking. the pasta will absorb the stock and expand. this is how you end up with a soup that is a solid mass of soggy ditalini.

[araceil]

At some point in your life you will be adding garlic to a dish and you will think "that is not enough garlic." These are angels speaking. They are correct. Add more garlic.

[whifferdills]

#all so true except the garlic#are there different strength garlics out there?#do believers in the faith of More Garlic Always experience flavour differently#or is their garlic super mild?#I don’t fear garlic but I do respect it and you CAN’T add the quantities you guys are implying!!!#it’s also cumulative I think so your first bite might be ok#but after 3 or 4 your mouth and stomach aren’t enjoying this any more#and then it takes 8 hours to stop repeating on you#but look I’ve lived in France. I’ve eaten sopa de ajo here in Spain#maybe I’m already operating at the garlic levels you guys aspire to but don’t know it#so many questions about the tumblr passion for garlic (via @deputychairman)

[2201]

bjork girlfriend era?!?

[2201]

like i wasnt kidding 😭

[pronoungraps]

the cutest sweetest innocentest angel i love her sooooooooooooooo much this is how she looks at you before doing the most beautiful cattle mutilation youve ever seen

[figachilles]

having a transcendental lesbian experience rn

[youaretheunicorn]

watching this show is absolutely hysterical because ava literally has 0 game and says shit like "like toy story?" when a hot woman tells her to her face she wants to fuck her and she gets it ANYWAY. truly a masterpiece. ava gives hope to all losers out there.