sophiescarlet

[sophiescarlet]

Commission =^______^=

[sophiescarlet]

quick sketch

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I’m just going to leave this here

[sophiescarlet]

Sending out the love to all my fellow donut-house-builders.

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[sophiescarlet]

you're allowed to say "sex" on the internet. See? I just did it. Sex. Sex sex sex. You don't have to say s*x or smex or Adult Fun Times or s3x or "spice" any other variation of self-censorship on tumblr dot com you can just spell out the word SEX i am going to scream until the heat death of the universe

[sophiescarlet]

[sophiescarlet]

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!

[sophiescarlet]

What's the process if you're a superhero and you come out as trans

Do you tell your villains?

Do you keep it a secret so no one can connect Spider-Man with your secret identity for a while? Or do you pop a pronouns pin on your costume and the next time you web up Doctor Octopus and he goes "I'LL GET YOU NEXT TIME SPIDER-MAN" you go "Spider-Girl actually! I've been figuring out some shit"

[sophiescarlet]

[sophiescarlet]

Girl Tintin

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[sophiescarlet]

Hhhate it when people on my side of an argument are making bad points. You’re literally right why are you being stupid about it

[sophiescarlet]

MELISSA JOAN HART as Sabrina Spellman

[sophiescarlet]

DOCTOR WHO The Husbands of River Song

[sophiescarlet]

That post about death note being "everyone's first anime" (untrue statement) made me curious and now I want to gather data for science

Can you reblog this and tell me where are you from and what was your starter anime?