loud-heartbeats

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wishing only wounds the heart

(art prints)

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Taylor Swift presents the Best Country Album award onstage during the 67th GRAMMY Awards at Crypto.com Arena on February 02, 2025 in Los Angeles, California. (Photo by Amy Sussman/Getty Images)

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what if he's written mine on my upper thigh only in my mind?

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eentertainment: She's the queen of our heart 💖

(February 2, 2025)

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BOOMSHAKALA YES GAWWWWDDDDD

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this is someone who knows shes bad af

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Concept art for SPELLBOUND now playing on Netflix!

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my biggest issue with the httyd live action-and just about any live action reboot is that it seems that the live action adaptations are being made to make the original “better”? like, so many people talk about a live action spiderverse, a live action hercules, a live action PRINCE OF EGYPT (dont piss me OFF.)-like animation is a beautiful work of art, and for some reason putting real people and cgi in it is supposed to be an “upgrade”? im probably being that friend that’s too woke or whatever, but i just think it’s so disrespectful to act like something that takes so much time and effort and energy is immediately considered as lower because it is animated. animation is beautiful, and it is one of the most heartfelt art forms there are, and erasing that for the sake of a cash grab is downright degrading to animation as a medium.

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Tell me a soft memory

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TAYLOR SWIFT | "Cassandra" x "mad woman" x "I Did Something Bad" The Eras Tour, Toronto Night 5

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cassandra x mad woman x idsb mashup - taylor swift

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Beatboard assignment exploring possible fauna & flora of Cybertron for Transformers One (2024)

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I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

For my very best pot roast recipe, which had my wedding guests fuckin' clamoring to get the recipe; I cheat. I'm not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It'll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It's the best.

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This is a romance novel in song form.

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Imane Khelif for Vogue Arabia, photographed by Tarek Mawad

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You have been visited by the twocumber. May you receive twofold luck in the coming days