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blackacre13 · 2 years ago

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idk if you have done this yet but: The crew doesn't know Lou an Deb are married or even together (Except for Tam of course) and basically they start putting the little things together like how they sleep in the same room or always touch each other in that way; They start debating if they really could be a couple and Tammy finds out what they are all talking about an starts laughing and says "their married for fucks sake." :)

The loft was quiet until the sound of Lou revving her bike’s engine permeated the air and the group burst into conspiracy theories.

“They’ve gotta be boning right?” Nine asked. “I mean they’re always eye fucking.”

“Boning? Don’t be so crass,” Amita gasped. “But no. They can’t keep their hands off each other.”

“And boss only has eyes for dad,” Constance grinned. “I mean we’re invisible when she pitches an idea.”

“We should get them together!” Rose cheered. “They’d be so lovely together, don’t you think? They’re clearly pining for reach other.”

“Wait,” Daphne snorted. “You don’t even think they’re together?”

“Maybe the Fuck,” Constance provided, with a mouth full of chips. “But I’ve never seen ‘em date. And you know Lou has to be chivalrous as hell.”

“Didn’t know you knew the word chivalrous,” Daphne wrinkled her nose.

“When would they have time to go on a date?” Amita squeaked. “In between robbing the Met gala? I mean they’ve been a little busy.”

“We’ve had time to eat pizza, they could go on a date, Mita,” Nine rolled her eyes. “But I don’t think either-a them do relationships. Picture Deb in the suburbs.”

“Picture Lou picking up some toddler in a motorcycle with a sidecar,” Daphne grinned.

“Oh! Here’s the expert!” Rose called, as Tammy came into the room, pocketing her phone.

“Sorry, I had to talk the husband through getting the kids to bed. You know how it is,” Tammy sighed. She was only met with blank stares. “On second thought, none of you know how it is. Right. Anyway. What are we talking about?”

“You used to run jobs with Lou and Deb right?” Amita asked. “Back in the day?”

“Back in the day?” Tammy grimaced. “In what, the 1920s?”

“You know what we mean, Tam. You were a fence for them. Right? Like when you were all—“

“Constance,” Tammy sighed. “If you finish that sentence with the word young, I swear—“

“Can we just get on with the question?” Daphne exhaled, looking bored. “The fact is, you know them Tammy. Are they fucking?”

“Wh-what?” Tammy laughed, practically choking. “I mean isn’t it obvious?”

“That they want to fuck? Well, yeah,” Nine chuckled. “But are they?”

“Like wouldn’t they make a great couple?” Amita asked. “Rose thinks we should set them up.”

“Oh, you guys are too much,” Tammy laughed, her eyes starting to tear as she clapped her hands together. “This is amazing.”

“Don’t say we’re crazy! There’s a spark!” Constance shouted, sputtering chip crumbs everywhere.

“Of course there is, you morons,” Tammy laughed, clutching at her ribs. “They’re MARRIED. I mean for fuck’s sake. Come on. Isn’t it obvious?”

“Obvious?!?” Amita screeched. “How is it obvious? Since when?”

“Then where is Lou going? I thought she said she had plans,” Daphne smirked. “Shouldn’t she be spending time with her wife? Debbie, allegedly?”

“She’s meeting Debbie,” Tammy rolled her eyes, finally catching her breath. “For dinner. Out. You know, because they’re married. For like a decade in June.”

“A DECADE!” Rose shouted. “Well, I thought they’d make a fit couple.”

“I can’t wait to tell them this,” Tammy shook her head. “

“Well then what else don’t we know?” Daphne asked, scanning the room. “Who else is fucking?”

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mariocki · 2 years ago

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Man-Made Monster (The Atomic Monster, 1941)

"Sometimes I think you're mad."

"I am! So was Archimedes, Galileo, Newton, Pasteur, Lister, and all the others who dared to dream. Fifty years ago, a man was mad to think of anaesthesia; forty years ago, the idea of operating on the brain was madness. Today, we hold a human heart in our hands and watch it beat. Who can tell what tomorrow's madness may be?"

#man made monster #the atomic monster #the electric man #1941 #american cinema #horror film #universal monster cycle #(i mean it is and it isn't; certainly it's adjacent)#george waggner #lon chaney jr.#lionel atwill #anne nagel #frank albertson #samuel s. hinds #william b. davidson #ben taggart #constance bergen #ivan miller #chester gan #george meader #hans j. salter #disposable universal horror mishmash which succeeds largely due to the double whammy casting of two of my favourite from the universal #roster‚ Chaney jr and Atwill. the former plays to his strengths as the tragic monster as victim (a part he would perfect later in the year #in his iconic first appearance as the Wolf Man) while Atwill has an absolute ball of a time‚ waxing rhapsodic on his passion project of #producing electrical supermen and also repeatedly shrugging off accusations of madness with a 'yeah? and?'#the plot such as it is is absolute hokum (mad scientist investigates electrical immunity with plans to enslave people with electricity and #make an army of electric men.. or something) but it's an awful lot of fun and the modest effects are quite charming (inc. an angelic glow #for Chaney whenever he's in his electro man form). also this film isn't even an hour long and honestly we should go back to that #shorter films rule. this was rereleased under a couple of different titles over the years inc the Atomic Monster one once nuclear terrors #became the cool new thing (there's nothing really atomic here except that electricity is.. atoms.. maybe. im not a scientist. whatever)

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timetraveltasting · 5 months ago

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POULET REINE ELIZABETH (THE ORIGINAL CORONATION CHICKEN, 1953)

I've been building myself up to make this Tasting History dish for weeks, and I finally had the time, ingredients, and confidence to give it a go: Poulet Reine Elizabeth, the original recipe for Coronation Chicken created by Constance Spry and Rosemary Hume for the luncheon following the coronation of the United Kingdom's Queen Elizabeth II on June 2, 1953. This dish is composed of poached chicken in a creamy, sweet curry sauce. Though there is evidence the new Queen did not attend the luncheon and try her namesake dish that day, it did later become a favourite dish of hers for when she would summer at Balmoral Castle. I decided to make this dish because I absolutely adore it in wrap and sandwich-form, even from a cheap supermarket (I will order it whenever I see it available!), and because Max's eyes positively lit up when he tried this recipe. I'm a mayo-loving girl, so I knew there was a high chance I would love this mayo-forward dish! I also made it as a little treat for my husband, who broke his leg quite badly the night before. Despite us nearing the end of summer, it's still pretty hot out, and I thought this cold Coronation Chicken dish would do wonders to cool us off a little. See Max’s video on how to make the dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I stuck very closely to the list of ingredients for this dish. I used 4 medium boneless, skinless chicken breasts (I should probably have used larger ones, or perhaps one more breast in order to match the amount of sauce made). I used four peppercorns, and for my bouquet garni, I used the Scarborough Fair herbs (parsley, sage, rosemary, and thyme) and dill, because I am obsessed with dill. For the white wine (for poaching) I used a German Riesling, and for the red wine in the sauce, I used an Italian Primitivo. I'll admit, I did use maybe twice the amount of curry powder overall than what the recipe stated, but it was only because I wanted my sauce to be that satisfying yellow colour... which I never quite achieved anyway! For the mayonnaise, I used Hellmann's (the only brand of mayo I will ever buy), and, purely by accident, I used Heinz Curry Ketchup instead of normal ketchup (despite my tomato allergy, ketchup has been processed to the point that I can consume it without side effects, so I tend to use it as a substitute for tomato puree or paste in some recipes). I grabbed the wrong bottle from the fridge, but luckily this was a curry-flavoured dish anyways, so it ended up working out! For the rice salad, I kind of veered away from the recipe a little. I used all the same ingredients except for the French vinaigrette, which I replaced with tzatziki because I had some in the fridge that needed to be used up.

For the method, I went a little out of order, but I think this was a good idea. First, I made some whipped cream, then set that aside in the fridge. Next, I began making the sauce, since I also wanted this to have time to cool in the fridge before dressing the chicken. I followed the method for the sauce very closely, adding all the ingredients when called for. When the recipe said to taste to see if the sauce needed any more ingredients to balance it, I predictably added more curry powder. Letting it to simmer, then straining and letting it cool completely, I next mixed the mayonnaise with the apricot spread. I added the darker sauce to the mayonnaise mixture little by little, using all of it, as Max predicted I would. I tasted it as I went, and I kept wanting to add a bit more flavour. Even when I had added all the sauce in to the mayo, I still thought it could use a little extra curry flavour, so I added a bit more curry powder until I was happy with it. I chilled the creamy curry sauce in the fridge, then folded in the pre-chilled whipped cream. This is what changed the sauce from thick globs into a beautifully light and silky sauce.

I tossed the finished sauce in the fridge and began working on the chicken. Adding the liquids to the pot first, I then put the carrot chunks at the base of the pot, dispersed in order to 'hold up' the chicken (I was worried if the chicken touched the base, the bottom of the chicken would cook too fast). I also added the bouquet garni at the bottom, then layered the chicken breasts on top. I added the salt and peppercorns, then slowly brought the pot to a simmer. Once it just started to bubble, I turned off the heat and covered the pot for 8 minutes or so. Because I don't have a meat thermometer, I cooked it a bit longer than what Max suggested and I cut into the middle of one chicken breast to act as an indicator. At about 10 minutes, the chicken was cooked in the centre, and I removed the breasts from the pot to let cool. They smelled lovely, thanks to the herbs, and the texture was so tender. After they cooled completely, I bathed them in the sauce, then cut them into slices. I had whipped up the rice salad while the chicken was poaching, and had let it cool in the fridge in its tzatziki 'dressing'. I served the chicken on a plate with the salad, and drizzled plenty more sauce on the chicken, because after tasting the sauce as I went, I was already in love with it! There was a lot of sauce left over, and a bit of chicken, so I diced the chicken and mixed it with the sauce to keep for the next day.

My experience tasting it:

I tried a bite of the sauce-covered Coronation Chicken and fell immediately in love with this dish! I totally understand Max's excited reaction when tasting this dish, because mine was equivalent. The chicken is the softest, most tender I have ever made, melding wonderfully with the light, creamy sauce. Despite all that curry powder I added, the curry flavour was not overpowering. Instead, the sauce had a sweetness from the sugar and apricot spread, a saltiness from the mayonnaise, a sourness from the lemon, and a complexity from the wine, bay leaf, onion, and curry powder. What resulted was a perfectly balanced sauce. It had a faint hint of a mustard taste, but as someone who doesn't really like mustard, it wasn't enough to spoil my enjoyment. The temperature was cold and refreshing, and the light tzatziki rice salad was the perfect pairing for the rich flavour of the Coronation Chicken sauce. My husband raved about this dish, as did I. The following day, we had the leftover diced and sauced chicken with some of the leftover rice salad and some cabbage in wraps at lunchtime - it was also amazing used in this way! I have already planned to make this dish again for my family back in Canada next time I visit, and I intend to make it every once in a while as a treat. Unfortunately, because it takes so long to make and uses lots of wine, I will probably not make it too often. However, I can see myself making just the sauce sometimes, because it could go well on so many things. One thing's for sure, if you want to feel the excitement and joy Queen Elizabeth felt on the day of her coronation, this recipe for Coronation Chicken is a must-make. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Poulet Reine Elizabeth (Coronation Chicken) original recipe (1953)

Sourced from The Constance Spry Cookery Book by Constance Spry and Rosemary Hume, 1953.

Coronation Chicken (Cold) (For 6-8) 2 young roasting chickens water and a little wine to cover carrot a bouquet garni salt 3-4 peppercorns cream of curry sauce (see below) Poach the chicken, with carrot, bouquet, salt, and peppercorns, in water and a little wine, enough barely to cover, for about 40 minutes or until tender. Allow to cool in the liquid. Joint the birds, remove the bones with care. Prepare the sauce given below. Mix the chicken and the sauce together, arrange on a dish, coat with the extra sauce. For convenience in serving on the occasion mentioned, the chicken was arranged at one end of an oblong dish, and a rice salad as given below was arranged at the other. Cream of curry sauce 1 tablespoon oil 50g/2 oz onion, finely chopped 1 dessertspoon curry-powder 1 good teaspoon tomato purée 1 wineglass red wine ¾ wineglass water a bay-leaf salt, sugar, a touch of pepper a slice or two of lemon and a squeeze of lemon juice, possibly more 1-2 tablespoons apricot purée 450ml/ ¾ pint mayonnaise 2-3 tablespoons lightly whipped cream a little extra whipped cream Heat the oil, add onion, cook gently 3-4 minutes, add curry-powder. Cook again 1-2 minutes. Add purée, wine, water, and bay-leaf. Bring to boil, add salt, sugar to taste, pepper, and the lemon and lemon juice. Simmer with the pan uncovered 5-10 minutes. Strain and cool. Add by degrees to the mayonnaise with the apricot purée to taste. Adjust seasoning, adding a little more lemon juice if necessary. Finish with the whipped cream. Take a small amount of sauce (enough to coat the chicken) and mix with a little extra cream and seasoning. This is an admirable sauce to serve with iced lobster. Rice salad The rice salad which accompanied the chicken was of carefully cooked rice, cooked peas, diced raw cucumber, and finely chopped mixed herbs, all mixed in a well-seasoned French dressing.

Modern Recipe

Based on The Constance Spry Cookery Book by Constance Spry and Rosemary Hume (1910) and Max Miller’s version in his Tasting History video.

Ingredients:

Chicken

4 large chicken breasts, or other cut that you like

6 cups (1 1/2 L) water

2 cups (475 ml) white wine

1 carrot, chopped into large chunks

1 bouquet garni*

2 tbsp salt

3-4 peppercorns

Cream of Curry Sauce

1 tbsp oil

1/2 cup (50 g) finely chopped onion

2 heaping tsp (about 5 g) curry powder

1 heaping tsp (about 6 g) tomato puree

1/2 cup (120 ml) red wine

6 tbsp (90 ml) water

1 bay leaf

1 tsp brown sugar

1/2 tsp salt

1/2 tsp black pepper

1 lemon, cut into wedges

1/2 tbsp (10 g) apricot spread or puree

Generous 1 3/4 cups (450 g) mayonnaise

3 tbsp, plus a little extra, lightly whipped cream

*A bouquet garni is a small bunch of herbs tied together with some twine. Which herbs you use is up to you, some common ones are 🎶parsley, sage, rosemary, and thyme 🎶. Any savory herb will work, but I’d steer clear of mint, as it can overpower the dish.

Rice Salad

Cooked rice

Cooked peas

Diced cucumber

Finely chopped herbs, your favorites

French dressing, your favorite French vinaigrette

Method:

For the chicken: Mix the water and white wine to a large pot, then add the chicken, salt, carrot, bouquet garni, and peppercorns and set the pot over medium-low heat. The goal is to raise the temperature very, very slowly so that the chicken cooks all the way through without overcooking the outside and undercooking the inside.

When the water just starts to let off bubbles from the bottom, turn off the heat and cover with a lid. Check the internal temperature of the chicken after 5 minutes, you want it to be 150°F (66°C), but not much over. If it’s not up to temperature yet, cover and check it again every couple of minutes (it could take up to 10 minutes).

Take the chicken out of the pot and let it rest for at least 5 minutes, but it’s better to let it cool completely.

For the cream of curry sauce: Heat the oil in a saucepan over medium heat and add the onion. Cook for 3 to 4 minutes, then add the curry powder. Reduce heat to low and cook for 2 minutes.

Add the tomato puree, red wine, 6 tablespoons of water, and bay leaf and bring it to a gentle boil.

Add the brown sugar, salt, pepper, two lemon wedges, and a generous squeeze of lemon juice.

Cook for 1 minute, then taste and add more of any of the ingredients to adjust the flavors to what you want.

Simmer the sauce uncovered for 10 minutes.

Strain the sauce into a bowl and let it cool completely.

In a medium bowl, mix together the mayonnaise and apricot puree, then add the cooled sauce a little at a time until it’s as strong as you like, mixing well before adding more. You’ll probably end up using all of it. Taste again and add more of any of the ingredients to adjust the taste to your liking.

Gently fold in the 3 tablespoons of whipped cream until well combined.

Mix a little of the finished sauce with a little of the extra whipped cream, then coat the chicken in the mixture.

For the rice salad: There are no measurements given for this in the historic recipe, and to be honest, I didn’t measure anything when I made it, but added amounts of each that I thought looked good. Toss all of the ingredients together, adjusting amounts to your liking.

Slice the chicken, pour the sauce over it, and serve it forth with rice salad, coronation optional.

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high-fructose-lesbianism · 2 years ago

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djkerr · 4 months ago

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Alden Parker Style | NCIS 20x21 Kompromat

#alden parker #gary cole #ncis #NCIS 20x21 #kompromat #season 20 #fashion appreciation #silver fox #handsome #black bathrobe #suiting #cannolis #Parker's pastries #not a fan of the senator #Parker deserves better #Constance Miller

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daydreamerdrew · 2 years ago

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excerpts from “Porn Wars” by Betty Dodson, published in The Feminist Porn Book: The Politics of Producing Pleasure, edited by Tristan Taormino, Celine Parreñas Shimizu, Constance Penley, and Mireille Miller-Young

#on sex #my posts #book excerpts

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abardnamedreginald · 7 months ago

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im a wolf-demon-salamander-grey treefrog-katydid-cricket-luna moth-klingon-trad vampire-cat-romulan-harry potter wizard-gnome-drow-orc-wood elf-high elf-werewolf-twilight vampire-chihuahua-android-bard-druid-sorcerer-d&d wizard-lotr wizard-mind flayer-kraken-owlbear-genetically modified human-andes mint-harry potter merperson-h20 mermaid-great white shark-raven named nevermore-amontillado-sewer clown-animatronic-ink person-reality bender-ringwraith-chicken-fairy-telescreen-multibear-manic pixie dream girl-d class-horcrux-dragon-unicorn-pegasus-among us crewmate-among us imposter-game master-sharpie king size marker-dwarf-dragonborn-toothbrush-rock-paper-scissors-lizard-vulcan-politician-god-phone guy-icebreakers ice cubes pineapple-a doctor not a miracle worker-troll-ent-poodle-rabbit-Bear.-orange zombie-purple zombie-green zombie-professor plum-col. mustard-in the library-with a knife-hoola dancer-fish-villager-pelecan-defense against the dark arts professer-mafia boss-peep rabbit-peep chicken-gymnast-hairbrush-philosopher-music freak-school teacher-kidnapper-police lieutenant-farmer-trash can-dumpster out back-turtle-tribble-my little pony-kratt brother-high diver-pearl diver, dive, dive, deeper-chef-fire-earth-water-wind-wasp-bee-hornet-yellowjacket-mud dabber-grasshopper-rattlesnake-armadillo-cowboy-flashlight-starfleet science officer-harlet-elephant-gater-muppet-emo-goth-preppy-teabag-loser-sucker-mouse-rat-a puppet-a pauper-a pirate-a poet-a pawn-and a king-father albert-the pope-a nun-pastor jeff-gambler-metalhead-death rocker-the grim reaper-angel-lighthouse-paw patrol dog-hobbit-starfish-sponge-crab-squid-shrimp-jellyfish-chipmunk-hammerhead shark-nurse shark-humpback whale-blue whale-orca-sexual harrassment panda-south park character-jakoffasaurus-scrabble board-ouija board-pillow-toilet paper-period pad-tampon-baby diaper-elderly diaper-martian-touch tone telephone-starfleet operations-starfleet command-kirk-spock-bones-sulu-chekov-uhura-scotty-yeoman rand-KHAN!!!-mudd-the uss enterprise-the uss reliant-botany bay-v'ger-valeris-saavik-sybok-surak-sarek-the abbreviation 'idk'-sheldon-leonard-penny-howard-raj-amy-bernadette-mary cooper-george sr-george jr-missy cooper-meemaw-tam-dr sturgis-dr linkletter-dr jack bright-dr clef-dr gears-dr kondraki-dr mann-dr iceberg-dr crow-dr rights-dr sherman-scp 049-scp 3008-scp 4231-scp 166-scp 682-scp 2521-scp 590-O5 6-bill cipher-stanley pines-stanford pines-dipper-mabel-wendy-soos-schmebulok-gideon-mcgucket-dipper goes to taco bell-sheriff blubs-deputy durland-tad strange-andy taylor-william afton-michael afton-elizabeth afton-crying child-henry emily-charlotte emily-dave miller-jack kennedy-dee kennedy-peter kennedy-steven stevenson-aragorn-sam-frodo-merry-pippin-boromir-legolas-gimli-gandalf-faramir-denethor-sauron-elrond-thranduil-harry-hermione-ron-voldemort-pettigrew.-moony-padfoot-prongs-snape-edward-bella-alice!!-carlisle-charlie-cthulhu-greg heffley-pennywise-bendy-sammy-norman-jack-alice (susie)-allison-henry stien-joey drew-bruenor battlehammer-raskolnikov-heather-heather-heather-veronica-jd-kurt-ram-martha-kurt cobain-david bowie-freddie mercury-hozier-mitski-lemon demon-jack stauber-tally hall-hamilton-burr-jefferson-madison-washington-phillip-angelica-eliza-peggy-king george iii-king henry viii-ben franklin-catherine of aragon-anne boleyn-jane seymour-anne of cleves-katherine howard-catherine parr-dracula-𝓯𝓻𝓮𝓪𝓴𝔂-evan hansen-conner murphey-john adams-raymond barron-fred randall-jane doe-ocean-noel-mischa-constance-ricky-karnak-vergil-alternate-thatcher davis-ruth-dave-cesar-mark-adam-sarah-jonah-evelyn-gabriel-trump-biden-sunny-basil-kel-aubrey-hero-mari-vanessa (the mean girl that kinda likes u)-tux the linux penguin-perry the platypus hybrid princess...dont fw me

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campgender · 1 year ago

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Hi, love your blog, no pressure do you have any sex sociology etc related books or movies you recommended? Sorry if silly question!

not a silly question at all!! i love to read about this stuff & am always happy to talk about it :) i am however not very experienced with film so other than Bound being on my to-watch list since forever i don’t have any recommendations in that area

all of these recs are definitely at different points along a spectrum of how much i ascribe to or agree with; i avoid language of “safe, sane, & consensual,” for example, because i disagree with the requirement for safety and the positioning of sanity as synonymous with not doing harm. a lot of kink writing falls into the habit of trying to justify itself to normative society through language of health, which i find both useless & offensive lol. as far as content notes it’s also worth mentioning that many if not all of these works discuss stigma & trauma, including hate crimes, rape, and incest.

i have a prior list on my disability blog with recs about sex & disability, i highly recommend checking out my favorites from there! Emma Sheppard’s work in particular was life-changing for me. many of these were accumulated through her sources as well as from @gatheringbones ‘s excerpts

in no particular order:

sociology

Playing on the Edge: Sadomasochism, Risk, and Intimacy by Staci Newmahr

Safe, Sane and Consensual: Contemporary Perspectives on Sadomasochism, edited Darren Langdridge & Meg Barker

Sex and Disability, edited Robert McRuer & Anna Mollow

The Sexual Politics of Disability: Untold Desires by Tom Shakespeare, Kath Gillespie-Sells, & Dominic Davies

Unbreaking Our Hearts: Cultures of Un/Desirability and the Transformative Potential of Queercrip Porn by Loree Erickson (dissertation)

Dungeon Intimacies: The Poetics of Transsexual Sadomasochism by Susan Stryker (article)

Public Sex: The Culture of Radical Sex by Pat (now Patrick) Califia

Leatherfolk: Radical Sex, People, Politics, and Practice, edited Mark Thompson

The Feminist Porn Book: The Politics of Producing Pleasure, edited Tristan Taormino, Celine Parreñas Shimizu, Constance Penley, and Mireille Miller-Young

Tomorrow Sex Will Be Good Again: Women and Desire in the Age of Consent by Katherine Angel

practicality

The New Topping Book by Dossie Easton & Janet W. Hardy

The New Bottoming Book by Dossie Easton & Janet W. Hardy

The Lesbian S/M Safety Manual, edited Pat (now Patrick) Califia

Fucking Trans Women by Mira Bellwether (zine)

sex writing

S/HE by Minnie Bruce Pratt

Skin by Dorothy Allison

Lover by Bertha Harris

Trans/Love: Radical Sex, Love, and Relationships Beyond the Gender Binary, edited Morty Diamond

Wild Side Sex: The Book of Kink by Midori