cry-stars - Tumblr blog

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happy joshneku magnet

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played twewy recently and joshua has quickly become one of the characters of all time to me. he sucks so badddd

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Happy TWEWY 17th anniversary! I redraw this most popular art of mine

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day 26: apocalypse ♡

(femslashfeb prompt list)

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these banged on twitter so im posting my layton style drawings of battler beatrice and diana here too..... hey guys

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umineko doodle compilation

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Daily Mikan Tsumiki #Day 86

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my sister went on your twitter and found this post and im.WHGSFDF??

I STILL STAND BY THIS

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:/

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jotchua... 👼

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My brother and my pig he didn't want

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“The Pyramid Guy from the opening credits literally has no significance to the show and never will. He’s just a generic image made to look mythological or spooky like most things in the intro.”

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a miracle child who was born immune to car accidents has become a target of neighborhood drivers as they happily plow into him and watch him get up and smile and flip them a quarter

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My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

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Do you want to see the oats I have in my pocket? Let me show you-

(oats blow away in the wind)

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Still a HUGE fan of the Layton franchise and probably will stay a lifelong one, have some drawings~

Fun fact, my artist alias is inspired by it!