#master chard

[toastedtart]

"You could draw whatever you want" they said. Well what if I wanted to draw memes for a jrpg old enough to vote now.

[shiawasekat]

Master Chard 😌 such a good chara design. It took me soo long to beat 'em when I was a kid.

[whump-place]

Adopted.

4-Good enough.

Masterlist.

Content: Multiple Whumpees, Carewhump, Pet Whumpees, Conditioned Whumpees, Low self-esteem, mention of self harm.

"Ugh. Will you take that away from me at once? I'm busy here." Star complained, the new set of sparkling collars and matching earrings Master got for them placed in front of them. They were trying the blue one, it was cute, but not their favorite.

"Relax, okay? I'm just trying this out." Master got him a new toy, and Leo tried to understand why. Why waste money on him? "This isn't even funny, though, just a... What was this called?"

Lian tried not to sigh. Why did he have to have such useless siblings?

"Puzzle. It's a puzzle. And if you were smart, you would give it back to him, you know how much he cries and whines when you take away his things." Liam was a chore Pet, that meant his training taught him to be patient, but sometimes his siblings just made him want to scream. "And Master doesn't like when we play too rough with him."

For a moment the room felt silent, the three closing their mouths for completely different reasons.

Of course, Star didn't even try to hide a grin when they remembered what had happened last time, it had been so funny; Leo stared at the floor, Master got really angry that one time; and Liam focused on the broth he was cooking, he learned from that mistake, it wasn't going to happen ever again.

"What's the problem, though? He can't complain. You know what we should try? We could push him down the stairs and tell Master-"

"Stop it. Lying to Master is wrong."

"It was a hypothetical question! I would never do that." Yeah, of course they wouldn't. Star would go as far as to make him bleed, just to get a little more attention from Master.

Liam couldn't be bothered by his sibling's words. It was useless to try arguing with them, or even try to make them act properly.

The broth Liam was preparing for the day smelled good, maybe it needs salt, but Liam knows Master will like it.

While he is at it, he couldn't help but think about that new Pet.

It's from a shelter, and it's way too obvious that the shelter was the worst Master could find in miles. On top of that the Pet had been thrown out by its former master, and that just meant it wasn't a good Pet.

Liam knows full well Master likes taking in charity chards to help them. Star and him are proof of that, but still. Liam couldn't get around the idea of why Master decided to take them in.

The soft smell of food allowed himself to wander in his memories. Former Mistress would never take those ugly looking Pets, she would scowl and call them strays. She would swear that she would never take in a second hand Pet, Lu was enough. Lu was enough...

"Liam! What are you doing?!"

The voice of Master brought Lu- Liam, out of his head and back to the present. What was he doing? He was just... Pouring the broth down the sink, the hot pot was burning his hands.

"Omg, Liam! Dear, what happened?" Master hurried to his side, taking the pot off his hands and placing it on the sink. All the food wasted...

"I... I'm sorry, Master. I don't know..."

"I can help, Master. If... If that's okay?" The new Pet was right behind Master. It was wearing that cute sweater Liam liked the moment he saw Master buy it.

What was it doing? Why did it have to be with Master? Its filthy hands would touch Master house and dirty everything.

Liam felt dizzy, everything was spinning around him...

"I think he's going to pass out..."

"Shut up, we have to do something!"

His siblings worried voices keep Liam awake, for a few more seconds at least.

He didn't even realize Master was carrying him. That was good. He was good. He was enough.

Taglist:

@watermelons-dont-grow-on-trees

@sola-whumping

@octopus-reactivated

@risk606

[grumfield]

you shouldn’t eroticize the master/disciple dynamic…like there are so many better and more appropriate options out there

you shouldn’t eat chocolate… like there are so many better and healthier options out there…man does not subsist on chard and low carb tortillas alone babycakes…life is short why deny yourself the indulgent joys that come with being alive on a rock hurtling through space. join me and we can be freakish together

[howuart]

Euphrasia stared almost in horror at the piece of parchment in her hands, she'd never seen one like it before.

It looked normal from the top but as soon as you took it out you could see how the end of the scroll was burned off, chard with some sort of green flames it seemed.

Euphrasia couldn't make sense of it, how could this be? what did this mean? Was someone's destiny abruptly cut off? How cruel would that have been, to lose something before you'd ever gotten the chance to live it, or at least see it. It was cruel.

Turning the scroll over in her hands, she'd come here looking for answers not misery and more questions.

Well there'd be only one way to get answers, she have to read the scroll of the previous elemental master of Wind, maybe this would provide answer to why they'd chosen her.

So taking a deep breath Euphrasia opened the scroll.

...

..

.

"What?!" she couldn't help but yell, quickly glancing around to see if anyone had seen her, breathing she slumps down against the shelf of scrolls pulling her knees closer.

It was useless, the writing on this scroll was unintelligible, it looked as if the ink itself was burned into just smudges.

Euphrasia could feel hot tears threatening to build up behind her eyes, furiously whipping them away she goes to scan the scroll again see if there was anything, anything even just a word or phrase anything to help her understand.

Finally after what felt like hours her head ached from trying to make sense of any of the smolder marks she found one thing, at the top of the scroll, their name.

Morro.

[kovopedia]

If you're ever curious of Master Chard's lines in the Japanese version of Magical Starsign, we just finished a spreadsheet with all his lines!

Unfortunately, a lot of his strange metaphors were......shoehorned into the localization. But hopefully, you're still able to appreciate the beloved pirate king in any language!

[wildcmbcrsupdates]

wolfiecindy: first LOBA short film 𝒟ℯ𝒶𝓇 ℳ𝒾𝓁𝒶 starring written and directed by yours truly. been working on @LOBAbyck for the past few years and i wanted to make it come to life with a story about finding inspiration and yourself through expression, which is what fashion is to us all. and as an ode to the inspiring women around me who I look up to, and the many different versions of a woman that one is. and all the films that inspired who I am today 🤍 all outfits : @lobabyck available on @revolve Director: @wolfiecindy Director: @clydegoins Executive Producers: @wolfiecindy @clydegoins @richiealmshouse @edgaresteves Supervising Producer(s): @noursayeh @wyattwhitaker Line Producer(s): @gabslarosa @johnlarosa Director of Photography: @jeremiahpitman 1st AC: Joseph Canon 2nd AC: Angel Ochoa 1st AD: @thereallennyrose 2nd AD: @queentiffanyturner Steadicam Op: @cron.dp DIT: David Pouckowski Gaffer: Ilya Chegodar Best Boy Electric: Jaan Kristjan Utno Key Grip: Paul Deorio Best Boy Grip: Micah Goldfarb Swing: @colin_schostak Production Assistant(s): Bryan Jones, Christopher Yellen, Natalle Jastrow Production Assistant - Drivers: Rayoni Matos Thomas Gormley CK Hair Stylist: @hairbyruslan CK MUA: @ryaramirez Background MUA: Charde Thompson Casting Director: @asgcasting Teenager: @fotosofmelissa Loba's Lover: @sammy.j.thayer Bike Rider: Mark Anthony Extras: Monica Mauro, December Cintron, Kahlo De Jesus Buffington, Marcus Brodie, Angela Ware, Carlos Marcio, Moreira Rashvir Singh, Marisa Jimenez, Marissa Cuevas, Leah Rose Styists: @styledbydais milla_saric @ari.grcia Styling Assistants: @gabee1014 Sophia Manning Production Designer: @byhaleybowman Art Director: @pappagrizzly Lead: @artforspastics Set Dressers: @lacey.sera @shay__almighty Propmaster: Yoyo Li Prop assistant: Rachel Ra Art assistant: @beenthinkin Prop master @liqinyuan Prop assist: @rachehaiinra Post Company: @digitalsword_ Post Production Supervisor(s): @estefapar @clydeegoins Editor: @dir.xx Colorist: @jennifergaidaart @Apachedigital Sound Design: @nathanbatress

Cindy Kimberly via Instagram, 05/10/2023.

[slumber-lexifer]

Yandere demon x reader

.slight gore curses

You live in a old mansion, with a roomate named dave,is a short nerdy guy shady but you needed a roomate, Dave are you gonna pay the rent you keep chanting "Sorry y/n l been busy doing my research" Like that fake stuff l don't believe in it. Dave a hand over her chest gasps

"l said what l said"you put your hands up defenceivly he grab your wrist taking you upstairs in hurry

"what got you so excited" you say light heartily,follow behind forceful by the wrist,

They swing open, there room dragging you, in with them they grab there supplies, of there table holding the ancient book, in hand presents it, proudly "This my research y/n my most valuable Thing l found lm not going into detail fine you win l stole from a cult" You nod quizzically "It just a book" Dave gasp again beginning a rant "not just old book y/n this is ancient it contact to the under world it real the supernatural is real l prove it" They open it and sighs "problem l don't know what language it is but lm still getting ready the ritual just sit on the bed" You sit on the bed as Dave pulls  up the rug "DAVE DID YOU PAINT A SATANIC SYMBOL ON THE WOOD FLOOR BORADS DUDE YOUR DEAD THE LAND LADY FINDS OUT!" You yell out frustrated.

"sorry but it worth it l make up to you lm promise" He say in meek voice, look down but quickly gets back to work "okay ready can you read this book you study a bit of different languages right"  She kneeling lighting up the candles looking up "Didn't you study in demonology and the occult" You pinch your nose bridge sighe "Fine l do it hand me the book" they do you open a page "l can't really make out ok ehem" you cough to warm up your vocal cords you ,read out but very badly "ᓰ Suᘻᘻom ᖴᖇom ᖶᕼᘿ  deᕵᖶᕼ ᓍᖴ  ᖶᕼᘿ ᕲᗩᖇk ᖇᘿᗩᒪᘻ  ᘻᓍᕲᘿᓍ᙭ to Sᘿᖇᐺᘿ me ᘺeᒪᒪ. I  ᓰ ᘜᓰᐺᘿ ᘻᖻ iᘻᘻoᖇtᗩᒪ Sᓍᑘᒪ" I look around as lm done nothing happen "see Dave nothing to worry about see l even bleed l scrape my scab to see" You pick at you scabe, till it bleed drop of your blood,on your finger rub on the floor you look back at Dave "See nothing" They look sad now "this meant a lot to you l bye us pizza"  You pat his shoulder, rubbing there back for comfort, you friend as you walk towards the door,

there a loud cracking you bothe turn around immediately, the floor rumbles a crack, open the room,crack in the wall, the satanic symbol split, opens the wood burning, it edges chorcle the wood around, the cycle of the satanic, symbol black flames, smoking up the room, morphing into a figure, seven feet tall Dave, grabbing my arm shaking, in excitement and fear, the fire dies down,as the figure moves, off the cycle, the floor chard black cycle, in the middle,of Dave cracked room, the figure shaking off the ash,falls on the floor dust,it self off with its four arms, look down at us it sniffs, how does do with no nose, it's very shadowy dark skin naked, with white swells that glow, a tale with two fin like skin, at the hoves look up it has bracelets, at each wrist, and it face three black eyes, two white dots in two bottom eyes, vertical eye in its forehead, white cycle with a black pupil,  has horns that point to the side, ear like those Egyptian dogs, its mouth were it supposed to be, and reach to middle of its face.

it walk towards staring down upon Dave, and l it lunge upon Dave, violent the creature with four arms, grab each limb, of Dave pickings him up, then rips Dave apart, till his torso hit the floor with a thud, still alive crying in pain, you freeze up in fear in shock, as creature soaks from Dave body, as it bite into Dave body, leaving blisters and burns, where it's mouth met Dave skin, Dave goes limp dead its look up to you crawling, to you as you fall, to your back to the door, behind you, holding your arms to brace yourself, for its claws instead it, pats your head "Your blood was very little not enough with one droplet of blood to reach my full potential to serve you my master" You still stare into its face eyes darting around terrified eyes land on the book, you dart to it you grab it, and open it pointing to its direction "What fuck are ya doing lm confused" It say stepping over Dave corpse "get back in the book l don't want you here go" it looks around "what... but you summoned me modeox you can't just get rid of me just like that l just got here" you shout at it again "and now lm telling you to leave" it smiles "so you order me shit well l guess l do own your soul now" "what no l didn't what is happening" you say confused it smiles

"well if you give me a order it signs the contract and l get your precious soul my dear and a warning you may get a burn in the back of your neck to from our contract" you don't feel anything till you fall to knees feeling like a hot metal branding was on you neck modeox run to you side somehow seeing you hurt didn't feel good with them "lm sorry but it's necessary l can lick it my tongue is cold not my mouth tho it burns please let me cool your neck down" the pain is trobbing "it hurts fix it" it opens its mouth you yank your head away "what go grab some ice or something" it pick you up stepping over the Dave corpse it gets to the kitchen with you in hand

"ok now put me down" it places you down ontop of the Island "l didn't know were so l thought l just bring you downstairs with me master" it said "frist of stop calling me master its y/n call me y/n" you sit cross legged on the Island "so we're the ice y/n" "on the right bottom of the fridge pull the handle" you point say pained still your neck still throbbing blisters forming "just hurry it hurts alot" modeox got worried, they then rips off the door handle, then grab the ice, in its bottom hand ran too placing it on your neck gently "ouch it hurts it stings" you grunt "hay l can l do anything to make it up to you y/n l make tea" it grabs a pink apron with its top right hand as it left top hand had the ice on your neck right the top eye looked for it body not moving to it next to it anyway two eyes still focused on you it two bottom arms putting the apron on then pat your head turning to make you tea "l thought demons are cruel" you say "who says lm not you don't know me or anything in my realm l have killed dozens and ended bloodlines driving people to madness to eat their loved ones alive"

Silence well you didn't believe in supernatural until now "so how does our contract work" it still as electric jug boils the only sound in the background "well eveytime you order the more your soul is damned and l own but don't worry till you die l take good care of please give me more order l want merge my soul with yours please" you scoffed "no so how do l end this contract" you say it sighs "well an angel but there useless ever since God died when they made humanity there cracked under the pressure some care for humanity" you think to yourself so how do l find a angel.

the kettle flicks off, modeox turns to pour you tea, as its two bottom arm, are moving as it talks "y/n your tea is done don't worry l know what allergies are l have been watching in the shadows your roomate done to many dark rituals so your place was haunted but l ate those souls and chased the other demons away no thanks to me lm glad that you open to my page we are destined together now lm in a physical form" it turn to you, placing the tea next to you "drink up l know the amount of sugars you like".

[gerbelx2000-blog]

Celebrating Pride Month Guess I shipped two of my favorite characters: Master Chard and Caldarroste from Magical Starsign.

[whentherewerebicycles]

okay hello! instead of doing all my 2023 priority-setting in one long post, I’m going to divide it up into separate posts to encourage myself to really think through the concrete things I want to prioritize or achieve this year (and the specific habits I’ll need to build to make that happen).

Priority 1: Become a More Competent & Confident Cook

This year, I want to…

(1) Master the basic principles of cooking. I’d like to be able to confidently and consistently prepare delicious foods using a range of methods (roasting, sauteing, braising, simmering, etc.). I’d also like to be able to more confidently taste and adjust elements as I cook.

(2) Consistently eat balanced, plant-based, mostly vegan meals. I want to focus on eating a wide variety of healthful foods and on adapting meals wherever possible to incorporate more vegetables. Some more specific sub-goals:

I want to prepare 25 new recipes with a focus on recipes from around the world.

I want to try the following vegetables (all of which are either new to me or veggies I’m suspicious of): leeks, fennel, swiss chard, one new type of beans, radish, rhubarb, okra, eggplant, endive.

I want to taste, smell, and research the uses of one new spice in my cabinet per week, adding these notes to my cooking project doc and eventually to my recipe book. (I don’t really have a good sense right now of what different spices taste like or how they influence the flavor of a dish and I’d like to change that!)

(3) Create a photo-illustrated recipe book with at least 25 of my favorite easy-to-prep recipes.

How will I achieve these goals?

Becoming a more confident cook:

First, I’ll read Salt, Fat, Acid, Heat over the month of January. Instead of taking notes, I want to create a list of techniques or things I’d like to try or think about as I cook. My cooking skills are super basic so even super basic techniques will be helpful lol.

I don’t want to try to implement all the new strategies at once or I’ll get overwhelmed. So instead I’ll choose one technique to practice in my cooking each week. The learning cycle might look like this:

Start of the week: Look at the recipes I want to make that week, make my grocery list, and pick a new technique to practice from the list. (I can choose recipes that use that technique or choose a technique based on the recipes I’m planning to make.) Write the new technique + rewrite the older techniques on a dry erase board next to the stove so I’m reminded of them every time I walk into the kitchen. (I can habit-stack this with other household tasks I perform regularly, like cleaning out the fridge and placing a grocery order, as well as with other goal tasks, like spice tasting.)

During the week: Practice the technique(s) while cooking. If I’m struggling with something, watch YouTube videos, do research, or ask a friend till I feel confident I’m doing it correctly. Consider jotting down notes on how the food turned out.

End of week: Evaluate how confident I feel in my ability to perform the technique. In the list document, write down any questions or concerns I have (or any tips for doing it well). Remember that I’ll practice that technique twice more, since the two previous weeks roll over into the next week.

Eating balanced meals & trying new things:

Make it a game! Get excited about the process! Some strategies:

When I’m procrastinating on other things, do food or spice research. Search for different recipes by country or in-season veggie and look at lots of different pictures of the food.

Keep a running wishlist of recipes that look delicious or would be interestingly novel to try. Color-code or tag recipes that use specific techniques I want to practice, spices I want to try, or vegetables I want to learn to enjoy.

Challenge myself to modify recipes when possible, whether by making interesting or healthier substitutions or sneaking in more veggies.

Creating the recipe book:

Take photos of every meal I prepare (and the prep steps too if they’re pretty!) so I can print them later at Walgreens. To keep myself motivated maybe I’ll do a batch print every month or something and display the pictures in the kitchen lol.

Write up recipes for Tumblr at least semi-consistently so I have a record of simplified steps or substitutions I made.

Continue brainstorming & provisionally sorting recipes into categories with Liz. Right now we’ve been experimenting with sorting them by ease of preparation (on a spectrum of fast, simple, low-mess to messier or more complicated with a special section for meals that can be made ahead and/or frozen in bulk). But hmm I wonder if other possible sorting methods will emerge as I amass more recipes. I might also just make a veggie/main ingredient index for the binder where I can look up the vegetable I have in the fridge or picked up at the store and see all the recipes that use that vegetable. We also talked about designing other fun little pages that could help solidify our learning while also serving as future teaching tools with a kid… like charts of average roast/sautée times for different veggies… although I wonder if the goal will eventually be to not have to use timers so much because I’ll have a better sense of what something looks like when it’s done. But yeah these can all be open questions!!

Why is this goal important to me?

Preparing good, healthy food is a way of taking care of myself. When I am under stress or feeling bleh about my life or my body or whatever, I tend to lean more heavily on takeout, processed foods, or intermittent grazing. I have the time to cook thanks to my stupid flexible job, so I want to be sure that I’m using that time well and taking good care of myself even when I feel kinda bleh about certain aspects of my life.

I want to use this window of time to really learn and solidify skills I’ve been picking up piecemeal over the past six-ish years since I started trying to learn how to make food for myself. I also just like the idea of approaching cooking as a learning challenge! In the past I’ve tended to kinda lazily assume that people were either good cooks or they weren’t and it wasn’t worth worrying about it if you were a mediocre cook who could at least prepare a few mediocre things. But I think it’s nice to actually WANT to get better! And I think (surprise, surprise) I’ll really enjoy the process of setting concrete goals, designing learning tasks for myself, and assessing my progress over the course of the year. Plus maybe this will encourage me to invite friends over more often so I can make them try stuff :)

If I have or adopt or foster kids, I want to be able to teach them the basics of cooking good, delicious, healthy food from a very young age. I also want to nurture their curiosity about food and willingness to experiment in the kitchen. I honestly don’t know that my parenting style will differ that much from my own parents’ style, but I do think there are a few core things I want to tweak… and one of the biggest changes is I want to expose my kids to a wide variety of foods early and help them learn how to confidently prepare food that tastes good.

[simplyspellbound]

do you know any sources that list herbs, fruits, veggies, etc. by seasonal correspondences? I want to be able to do workings with materials that resonate with the season I'm working in, but I'm finding it harder to comb the internet for reliable information lately. Also, I love your blog and wish you a lively day!

Absolutely! The great thing about this data is that it’s not really up for debate, lol! Here’s a link from the United States Department of Agriculture. This link is from Switzerland for herbs. But any sources related to governments, active farmers, or master gardeners should be trustworthy!

I’d encourage you to create some of your own pages of research, perhaps in a grimoire, that way you can double check, refine, or add information as you happen upon it. For example, apples are technically in season all four season, but for me, they’ll always be associated with autumn.

Best of luck!

Spring

Apples

Apricots

Asparagus

Avocados

Bananas

Broccoli

Cabbage

Carrots

Celery

Collard Greens

Garlic

Herbs

Kale

Kiwifruit

Lemons

Lettuce

Limes

Mushrooms

Onions

Peas

Pineapples

Radishes

Rhubarb

Spinach

Strawberries

Swiss Chard

Turnips

Summer

Apples

Apricots

Avocados

Bananas

Beets

Bell Peppers

Blackberries

Blueberries

Cantaloupe

Carrots

Celery

Cherries

Corn

Cucumbers

Eggplant

Garlic

Green Beans

Herbs

Honeydew Melon

Lemons

Lima Beans

Limes

Mangos

Okra

Peaches

Plums

Raspberries

Strawberries

Summer Squash

Tomatillos

Tomatoes

Watermelon

Zucchini

Fall

Apples

Bananas

Beets

Bell Peppers

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Celery

Collard Greens

Cranberries

Garlic

Ginger

Grapes

Green Beans

Herbs

Kale

Kiwifruit

Lemons

Lettuce

Limes

Mangos

Mushrooms

Onions

Parsnips

Pears

Peas

Pineapples

Potatoes

Pumpkin

Radishes

Raspberries

Rutabagas

Spinach

Sweet Potatoes & Yams

Swiss Chard

Turnips

Winter Squash

Winter

Apples

Avocados

Bananas

Beets

Brussels Sprouts

Cabbage

Carrots

Celery

Collard Greens

Grapefruit

Herbs

Kale

Kiwifruit

Leeks

Lemons

Limes

Onions

Oranges

Parsnips

Pears

Pineapples

Potatoes

Pumpkin

Rutabagas

Sweet Potatoes & Yams

Swiss Chard

Turnips

Winter Squash

[ulkaralakbarova]

Carla Moran, a hard-working single mother, is raped in her bedroom by someone — or something — that she cannot see. Despite skeptical psychiatrists, she is repeatedly attacked by this invisible force. Could this be a case of hysteria or something more horrific? Credits: TheMovieDb. Film Cast: Carla Moran: Barbara Hershey Phil Sneiderman: Ron Silver Billy: David Labiosa Dr. Weber: George Coe Cindy Nash: Margaret Blye Dr. Cooley: Jacqueline Brookes Gene Kraft: Richard Brestoff George Nash: Michael Alldredge Joe Mehan: Raymond Singer Julie: Natasha Ryan Kim: Melanie Gaffin Jerry Anderson: Alex Rocco Mr. Reisz: Sully Boyar Woody Browne: Tom Stern Dr. Walcott: Allan Rich Film Crew: Director: Sidney J. Furie Screenplay: Frank De Felitta Producer: Harold Schneider Casting: Barbara Claman Editor: Frank J. Urioste Production Design: Charles Rosen Set Decoration: Jerry Wunderlich Hairstylist: Christine Lee Makeup Artist: Zoltan Elek Construction Coordinator: Bruce J. Gfeller Leadman: Nigel A. Boucher Set Designer: Daniel Gluck Set Designer: Boyd Willat Sound Effects Editor: Keith Stafford Sound Re-Recording Mixer: Gregg Landaker Sound Re-Recording Mixer: Steve Maslow Sound Re-Recording Mixer: Bill Varney Stunt Coordinator: Chris Howell Camera Operator: Joe R. Marquette Jr. Still Photographer: John R. Hamilton Gaffer: Jon Timothy Evans Costume Supervisor: Nancy McArdle Music Editor: Ken Wilhoit Script Supervisor: H. Bud Otto Studio Teachers: Arlene Singer-Gross Unit Publicist: Lyla Foggia Location Manager: Robert Eggenweiler Original Music Composer: Charles Bernstein Director of Photography: Stephen H. Burum Executive Producer: Michael Leone Executive Producer: Andrew Pfeffer Stand In: Marcia Karr Property Master: Barry Bedig Sound Mixer: Willie D. Burton Special Effects Makeup Artist: James Kagel Special Effects Makeup Artist: Stan Winston Production Manager: David Salven Second Assistant Director: William Cosentino Assistant Property Master: Gene Anderson Leadman: Frank L. Brown Construction Foreman: Richard Eckols Painter: Anthony ‘AJ’ Leonardi Jr. Paint Coordinator: John Tyrrell Propmaker: Mark Sparks Cableman: Robert W. Harris Boom Operator: Marvin E. Lewis Special Effects: Martin Bresin Special Effects: Joe Digaetano Special Effects: Joe Lombardi Special Effects: Steve Lombardi Special Effects: Gary Monak Special Effects: Robert G. Willard Special Effects Makeup Artist: Jill Rockow Visual Effects Designer: William Cruse Visual Effects Camera: Sam DiMaggio Visual Effects Production Assistant: Margaret Goldsmith Visual Effects Production Assistant: Julie Kelly Visual Effects Production Assistant: Kim Waugh Stunts: John Ashby Stunts: Janet Brady Stunts: Ron Burke Stunts: William H. Burton Sr. Stunts: Eddy Donno Stunts: Kenny Endoso Stunts: Donna Garrett Stunts: Buddy Joe Hooker Stunts: Shawn Howell Stunts: Tommy J. Huff Stunts: Linda Jacobs Stunts: Gary McLarty Stunts: Ernie F. Orsatti Stunts: Harry Wowchuk Grip: Leon Ayres Grip: Ben Beaird First Assistant Director: Tommy Thompson Movie Reviews: John Chard: Very up and down in its telling of an horrendous story. This is the loosely based on facts story of Carla Moran, a woman who was allegedly tormented and sexually molested by an invisible demon. Regardless of if the facts of the case are fictionalised for impact, or if indeed there is any basis of truth to the attacks in question, The Entity as a film fails to rise above average due to sloppy direction and a very poor script, whilst the score from Charles Bernstein is akin to being hit over the head repeatedly with a blunt instrument. That said, the film isn’t a total wash out, there are genuine moments of dread in the piece, and most of the tension and fear is realised from a very credible performance from Barbara Hershey as Carla. The nature of the beast with this type of picture will always be open to either scoffing or a fear of the unknown, so to get the audience involved with a topic like this you really need your protagonist to be believable, Hershey manages to do this in spite of the character bei...

[wearethepotemkin]

Chicken Breasts with Mushrooms and Cream

Suprêmes de Volaille aux Champignons [Chicken Breasts with Mushrooms and Cream] from Mastering the Art of French Cooking

Frontmatter: This is an expansion of Julia, Simone, and Louisette’s master recipe for suprêmes, or chicken breasts. I keep saying “Julia says” because she became the face of this cookbook and I grew up watching her on TV, but Mastering the Art of French Cooking really was a team effort, so I’m trying to catch myself. So today it is not “Julia says,” it is the “Trois Gourmandes say.”

I’m hoping for a weeknight chicken dish that I can throw into a regular repertoire. Now, I have a particular allegiance to a chicken breast cooking method that has proven fool-proof to me, so I’m a bit reluctant to change my ways, but I do love a creamy mushroom sauce, and this cooks the both together, and is pretty fast, so if it turns out, into the rotation it shall go. But I’m wary of overcooking chicken breasts.

According to the Trois Gourmandes:

The suprême is an easy morsel to cook, but attention must be exercised to be sure it is not overdone, as even a minute too much can toughen the meat and make it dry. The flesh of a perfectly cooked suprême is white with the faintest pinky blush, its juices run clear yellow, and it is definitely juicy. Its point of doneness is easily determined as it cooks. Press the top of it with your finger; if it is still soft and yields slightly to the touch, it is not done yet. As soon as the flesh springs back with gentle resilience, it is ready. If there is no springiness, it is overcooked. (267)

That doesn’t inspire me with the greatest of confidence, so Imma use my internal meat thermometer, and try really hard to not overcook these suprêmes, but I’ll see if I can figure out their cook by touch method, and also try really hard to not Pull a Corbett, which is what I’ve started calling that thing where you forget that the meat thermometer that came out of your fucking oven is actually hot and burn the shit out of your fingers when you try to take it out. Also, like I’m using chicken breast from the store – I don’t know if it came from a 2 ½- 3-lb fryer. So I don’t know if these are the same size suprêmes as the ladies were getting in 1961, or if the recipe has been adjusted for the monster chickens we have now. I mean, I don’t buy monster chickens, but…. Look whatever, I’m using an internal meat thermometer and I’m going to cook the breast until it reaches…160. That’s my pull out of the oven temp. And so it shall be. I can’t abide overcooked chicken breast.

And I want to focus on learning the new-to-me recipe, so I’m serving with simple little boiled potatoes and broccoli or chard or peas to soak up the sauce. I’ll see what Luke wants when he gets home. (Broccoli, it turns out.)

Have you seen this ad for Cascade dishwashing liquid where the lady is like “You know that feeling of taking your dishes out of the dishwasher and they’re not clean yet?” and then the camera zooms in and she’s all holding up a dish and says “I don’t” and it’s really smug and annoying. Anyway, I’m getting that ad a lot on You Tube and I don’t much care for it.

Ok, here we go.

And I’m already confused.

Fuck.

So check it out. 

Breast of Chicken with Cream (master recipe)

For 4 people (aka, 4 breasts)

4 suprêmes ½ tsp lemon juice ¼ tsp salt Big pinch of white pepper A heavy, covered, fireproof casserole about 10 inches in diameter A round of waxed paper 10 inches in diameter and buttered on one side

4 Tb butter 

For the sauce:

¼ cup white or brown stock ¼ cup port, Madeira, or dry white vermouth

1 cup whipping cream

Salt and pepper

Lemon juice as needed

2 Tb fresh minced parsley

Chicken Breasts with Mushrooms and Cream (a variation)

5 Tb butter 1 Tb minced shallot ¼ lb diced or sliced fresh mushrooms 1/8 tsp salt

4 suprêmes and the sauce ingredients in the master recipe 

So dig: the mushroom and cream part is an expansion of the master recipe. So the mushroom part starts with 5 Tb butter, and the master recipe has 4 Tb of butter. And the instructions for the mushroom expansion have you cook the mushrooms and shallots in the 5 Tb of butter, then say “Following the master recipe, cook the suprêmes in the mushrooms and butter” (270). Then in the master recipe, which has 4 Tb of butter in it says “Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter” (268).

Is it the same butter, or do I need to add another 4 Tb of butter in when I add in the chicken breasts and roll them in the new butter. Or is it like the 4 Tb of butter you were gonna use, but you need 1 Tb more because you’re cooking mushrooms in it as well. That’s what I’m going with because it just seems like 9 Tb of butter is a lot. But like “that seems like a lot of butter” is kinda the subtitle of the book.

Wait, when it says “the sauce ingredients in the master recipe” does it mean I’m not using the other ingredients in the master recipe besides the sauce? So does that mean ignore the 4 Tb of butter in it and like the lemon juice in there too?? Ladies, Trois Gourmandes I’m talking to you? One of these days that’s going to work. But today, still they are silent. Simca? Julia?

Ok, Internet?

Cool, the internet is answering.

These guys use 10 freaking Tb of butter to make this: but they’re also doubling the sauce it looks like (double the mushrooms, cream, stock, wine, etc.). Still using lemon juice.

These guys go with the 5 Tb and are still using lemon juice.

Here’s another vote for 5 Tb and still using lemon juice.

And another and still using lemon juice.

OK, here’s what I’m gonna do. I’ll use the 5 Tb, and I’ll see how the mushrooms look after I cook them in 5 Tb of butter. And I’ll keep a few Tb of soft butter on hand and whirl them into the sauce if it seems dry after I take the chicken out of the oven. Seems like an idea. And I’ll use the lemon juice.

Then there’s this deal with the buttered round of waxed paper. I’ll do it this time, but, I mean… You’re still putting a cover on the pan, so what is the point of the waxed paper? Is it so no condensation that drips off of the lid falls on the chicken? But like why would that matter since you’re not dealing with a crispy browned skin or anything. If you’re putting a lid on the pan, why the waxed paper? Can anyone tell me why this is a step?

Instructions

Preheat the oven to 400 degrees

2. Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper.

3. Heat the butter (5 Tb) in the casserole over moderate heat until it is foaming. Stir in the minced shallots and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Sidebar: Yo I don’t know about the time, y’all. Julia says 6-8 minutes. I’m cooking in what she calls a casserole, which is what I call a braising dish. It is enameled cast iron and it has a lid. It took 24 minutes. That 7th picture where the chicken was definitely still raw was at 12 minute.

In the end, I still have no idea what the paper was for.

4. Quickly roll the suprêmes in the butter, lay the buttered paper over them, cover casserole and place in hot oven. After 6 minutes, press top of suprêmes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done (I’m removing at 165 degrees). Remove the suprêmes to a warm platter and cover while making the sauce.

5. Pour the stock and wine into the casserole with the cooking butter (if there is any left, if not, add some more in now- I added one more Tb, but I don’t know that I needed to.) and boil down quickly over high heat until liquid is syrupy.

6. Stir in the cream and boil down again over high heat until cream has thickened slightly.

7. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the suprêmes, sprinkle with parsley, and serve at once.

Thoughts/ Impressions: The sauce was incredible, and the chicken breast tasted like chicken breast. It was fine, but not as juicy as the method I prefer, and I really don’t think that the chicken took up enough of the butter to warrant the method, so…. Next time I’m going to cook the breast the way I like, and meanwhile make a mushroom cream sauce. I used a tawny port, and some specialty mushrooms I got from a local mushroom farm based on their recommendation, and they were really incredible together. (Shout out to Black Forest Mushrooms.) The mushrooms were on the nutty side, and that worked really well with the sweeter port in the sauce. The sauce was the star in this dish, but was on the rich side. We kept the rest of the meal light with some boiled creamer potatoes and steamed broccoli.

Luke has a traumatic childhood memory of canned cream of mushroom soup, and was pretty wary when I said I was making a mushroom cream sauce, something he would never order himself. (Can you see the trauma? Maybe he transferred it to Water-LooLoo.) But even he said the mushroom sauce was pretty good, and that’s about as good as it gets. Cat got none.

Leftover chicken heated up nicely, but I would recommend storing leftover sauce separately so it can be gently (very very gently) reheated on the stovetop to try to keep it from breaking.

[gardeningusa]

Frosty Fields, Hearty Yields: Mastering the Art of Winter Vegetables

Cultivating Winter Abundance

As winter blankets the fields with frost, there's an art to be mastered—one that turns frosty fields into a canvas for hearty yields. In Snip A Sage, we unveil the secrets of growing and enjoying winter vegetables, transforming the cold season into a time of abundance. Join us in mastering the art of "Frosty Fields, Hearty Yields."

The Evergreen Allure of Hardy Greens

Kale: Winter's Leafy Marvel

Kale, known as winter's leafy marvel, takes center stage with its resilience and nutritional richness. In the frosty fields, varieties like Winterbor or Lacinato thrive, offering a continuous harvest. Dive into the cultivation of kale and embrace its evergreen allure, elevating your winter dishes with a burst of healthful goodness.

Collard Greens: Sturdy Guardians Against Winter's Bite

Collard greens emerge as sturdy guardians against winter's bite, their robust leaves standing tall in the face of frost. Cultivate collard greens in well-drained soil to ensure a reliable supply, bringing both flavor and nutrition to your winter table. Discover the art of growing collard greens for a winter harvest that defies the cold.

Root Vegetables: Winter's Underground Treasures

Winter Carrots: Sweetness Deepened by Winter's Kiss

Carrots, with their vibrant colors and inherent sweetness, deepen their flavor under winter's kiss. These underground treasures not only resist the chill but transform into a sweet bounty. Explore varieties like Chantenay or Cosmic Purple, mastering the art of growing winter carrots for a harvest that adds vibrancy and sweetness to your winter culinary creations.

Turnips: Versatile Delights in Winter Cuisine

Turnips, the versatile delights of winter cuisine, reveal their adaptability in the frosty fields. Resistant to both cold temperatures and common pests, turnips offer a unique taste to winter dishes. Learn the art of cultivating turnips, unlocking their earthy goodness to enrich your winter feasts.

Leafy Elegance: A Symphony in the Winter Garden

Swiss Chard: Winter's Colorful Symphony

Swiss chard, with its vibrant stems and tender leaves, paints a colorful symphony in the winter garden. Cold-tolerant and rich in vitamins, Swiss chard adds both elegance and nutrition to your winter table. Cultivate varieties like Bright Lights or Rainbow Chard, and master the art of incorporating this leafy elegance into your winter feasts.

Arugula: Peppery Zest in Winter Salads

Arugula, with its distinct peppery flavor, remains unfazed by colder temperatures. Plant arugula in well-drained soil to ensure a peppery zest in your winter salads. Master the art of cultivating arugula for a delightful addition that brings both flavor and nutrition to your cold-weather dishes.

Winter Herbs: Fragrant Enhancements for Culinary Bliss

Rosemary: Winter's Fragrant Embrace

While not classified as vegetables, herbs like rosemary become winter's fragrant embrace. The cold intensifies rosemary's fragrance, making it an invaluable addition to winter dishes. Master the art of cultivating rosemary and infusing its fragrant leaves into a variety of winter recipes, from hearty stews to savory roasts.

Sage: Aromatic Wisdom in the Winter Garden

Sage, another herb that thrives in the winter garden, imparts aromatic wisdom to your culinary creations. Cultivate sage in well-drained soil and master the art of incorporating its aromatic leaves into winter dishes, adding a touch of herbal warmth to your frosty field feasts.

Conclusion: Frosty Fields Transformed into Culinary Delights

In conclusion, "Frosty Fields, Hearty Yields" is your guide to transforming winter's frosty fields into a canvas for culinary delights. From the evergreen allure of kale to the underground treasures of root vegetables, the leafy elegance of Swiss chard, and the fragrant enhancements of winter herbs, this guide empowers you to master the art of growing and enjoying hearty yields during the cold season.

[paellacatering]

4 Tips For A Great Paella Catering Experience

We have been in the paella catering business for over a decade. 

Check out Vamos Paella tips for creating an iconic Spanish experience for your own lunch or dinner party, or for those wanting to start their own commercial kitchen.

Go Traditional Then Try Something New!

When we think of paella, our mind immediately goes to a seafood version filled with mussels, clams, squid, shrimp, prawns or even lobster. Try it first. Once you've mastered the traditional seafood paella, you can go a step further and season the rice with black squid ink to make an "arroz negro"—black rice—which is delicious, rich and offers a stunning contrast of colours. You can then expand upon your experience. Like our paella catering menu now includes Chicken, mussels and prawns mixed paella; Chicken, pork, chorizo and chard meat paella; Globe artichoke, piquillo peppers and baby leeks vegetarian paella, etc. We even have vegan options.

Prep Like A Pro

Our biggest piece of advice is: never shop on the same paella catering day. We always get this out of the way a day or two in advance so we can enjoy cooking and styling the venue. Secondly, we measure out each ingredient, chop the vegetables, and set up for the evening. Dessert can be made the day before, and sides, salads and dressings can be made earlier in the day. 

Enhance The Dinner Beyond The Food

Part of the paella catering experience is setting the mood. We can help you source experienced waiting staff for your weddings and larger parties. This leaves you in capable hands, free to enjoy your event. For larger events, we can provide a maitre d' who will manage your staff so your event runs seamlessly.

Serve With Complementary Bites & Wine

Set the tone with tapas and Vinho Verde! Whenever we are paella catering, we always suggest to welcome guests for an aperitivo—a light bite and cocktail to whet the palate. We prepare something simple and classic like Salchichas de chorizo - chorizo cocktail sausages, Gazpacho shots and Mini Spanish tortillas.

Try these tips or connect with us for the best paella catering experience in town. We are Vamos Paella.

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[kovopedia]

Magical Vacation trivia - Dialogue quirks

In Japanese Magical Starsign, each party member has their own unique way of speaking. This makes them easier to identify in cases where their portraits aren't shown, namely the diary.

Lassi speaks in funny slang, rarely ever using proper verbs like です desu or ます masu.

Mokka's dialogue is written in the katakana script with a special font, and only employs kanji when describing specific things.

Chai usually ends sentences with the katakana ノ no.

Pico's dialogue is like that of a shounen hero. He uses lots of slang words and exaggerates his tone with extended vowels.

Sorbet too uses a bit of slang, though her tone comes off as rather cold.

[Late game spoilers!!]

This makes reading the diary infinitely funnier. In entry 48, "The End of Master Chard", one of the kids is relieved that Chard is finally out of the picture. This is after he blew himself up in front of Chromagar Cave.

While the author of this entry is hard to identify in English, the Japanese version makes it much more obvious, as they end their sentences with ノ no.

It is, in fact, Chai celebrating Chard's demise. This is the entry in Japanese:

ルーブーの最後

★またまたルーブーがジャマしに来たノ！ ★水の星で　出会ってから 　すーっと���ヤなヤツたったけど 　やっと　やっと 　ボクらの勝ちが　決まったノ！ ★ルーブーはこれでおしまいなノ！

The End of Lubu [Chard]

Lubu came to bother us one last time-no! He's been a thorn in our side ever since we met him on the water planet. But finally, finally, our victory has been decided-no! It's the end of the road for Lubu-no!