#home made

[its-where-the-wild-things-are]

[useless-catalanfacts]

How to make toasted chestnuts at home. This is the version baked in the oven (much less dangerous than on the pan!).

It's such a cozy feeling eating the hot chestnuts when it's starting to be cold. In Catalonia, we eat chestnuts during October but mostly on the holiday Castanyada (October 31st).

Video posted by Alimentació, Generalitat de Catalunya. English subtitles added by me.

[wall-mushroom]

My sister and I actually did this thing where we made pizza in the oven. Oh yeah baby, that's right, homemade pizza for supper or dinner. Which ever. This was splendid.

[meandtheveggies]

this project took too long but we’re done!! 🎄🎁

[ministryofdesserts]

Donuts with raspberry filling 🩷🤍

[reality-detective]

Homemade steam engine motorcycle 🤔

[zerosconsort]

Zero's Fic Binding - Interim

Interim by starkraving ( @punishandenslavesuckers)

Fandom: The Legend of Zelda: Breath of the Wild

Ship: Link/Zelda/Ganon

Start date: 5/25/24

End Date: 7/31/24

Pages: 274

Alright - this bind was more of a surprised then i expected it to be. Not only because this fic gave me trouble, but because the final bind turned out really nice.

Cover first -

So this was my firs real try to overlay vinyl. First time using 3 colors, and first tine actually laying vinyl on top of other vinyl. This was not the original cover i made - it's like, the third version, but I really like how it came out. Wanted the curved patterns and the flowers that look like a silent princess. I fussy built the sword so that the triforce was visible. Overall? Love the finished look.

Spine for this is also pretty fire. These tiny lines were less of a pain then I expected them to be to weed.

Headband shot. This is the second headband I did; no the most beautiful thing, but not the worst. Looking back now i can tell the paper is not great.

The typset for this is very simple. In the story, the curse slowly gets stronger and stronger - and i related to that in the headers with the black creeping in the further into the story you get.

I did this typeset twice - fully. I got stuck for a long time for the first version, took a break - and when I started it again I HATED what I originally did. So…I scrapped it and started over. Sometimes you can get so lost in the sauce that starting over is the best idea. And, sometimes, simple layouts convey an idea much easier then a complex one.

This is a bind that I want to do again with better paper. Don't tell, but i fucked up the cover size for this one too. Learned that if something isn't working, leave it alone for a bit and it'll come to you.

This is one of my favorite LoZ fics - it's one of the fics I've read a few times since i found it. The world building is beautiful, and I LOVE the idea of closing this endless loop.

[foodshowxyz]

Creamy roasted garlic tomato soup

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 45-50 minutes

Ingredients

Roasted Veggies:

3 pounds ripe tomatoes (Roma or on-the-vine work well)

1 head garlic (top sliced off)

1 medium onion, quartered

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Soup Base:

2 tablespoons butter

1 teaspoon dried thyme (or 2 sprigs fresh)

1/2 cup heavy cream

4 cups vegetable broth (low-sodium is best)

1/4 cup fresh basil leaves (optional, for garnish)

Equipment:

Baking sheet

Large pot or Dutch oven

Immersion blender (or regular blender)

Instructions

Roast the Vegetables:

Preheat your oven to 425°F (220°C).

Cut tomatoes in half lengthwise. Drizzle tomatoes, onion, and the garlic head with olive oil, salt, and pepper. Place them on a baking sheet, cut-side down.

Roast for 35-40 minutes, or until tomatoes are blistered and softened.

Start the Soup Base:

While the veggies roast, melt the butter in a large pot over medium heat. Add the thyme and cook for 30 seconds, stirring constantly.

Blend the Soup:

Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the melted butter. Add the roasted tomatoes and onions (including any juices).

Pour in the vegetable broth. Bring to a simmer and cook for about 10 minutes.

Use an immersion blender (or carefully transfer to a regular blender in batches) to puree until very smooth.

Finish and Season:

Stir in the heavy cream. Taste and adjust salt and pepper as needed.

Serve:

Ladle into bowls and garnish with fresh basil if desired. Enjoy with crusty bread, grilled cheese, or a simple salad for a delicious meal!

Tips & Variations:

Spice it up: Add a pinch of red pepper flakes with the thyme for a little kick.

Vegan: Swap the butter for olive oil and use a plant-based cream alternative.

Extra Flavor: Add a tablespoon of tomato paste while cooking the thyme for deeper tomato flavor.

Storage: This soup keeps well in the refrigerator for 3-4 days and freezes beautifully.

[bowling-alleycarpet]

I spent yesterday trying to make a Goblin Destroyer patch and quickly learned I can’t space letters for the life of me 🤦‍♀️ at least happy little accidents are very punk rock.

[its-where-the-wild-things-are]

[bmwiid]

My 'shirtwaist September' dress - I did it for Halloween!

This was my sketch:

I was planning on making a corset but I bottled it because I still am scared of sewing one.

I think it ended up looking really good and a lot like what I was hoping for.

It's a circle skirt, so it's got some lovely swoosh and the tulle petticoat is super fluffy. I didn't do the yoke as I felt it was a little much with the print.

[stevieschrodinger]

[thyming]

I made my very first Apple Pie! (Tiny bit burned maybe 😳)

It's a little surprise for my boyfriend.🍎

[thedomesticanthropologist]

Working on a blanket

[scr4n]

Homemade peri-peri chicken burger with cheese 🍔

[chamaknikar]

Prototype II