#probably been done before tbh

[shaylogic]

Eurydice forced Orpheus to look back

[reidslovely]

Fic title: "I'm Stuck Here In My Skin"

😉

ohhh I have two

1.) Peter gets a hold of the symbiote and it's giving him very strong primal urges that basically has him on fire from the inside out wanting to get ahold of something, anyone. 2.) (Y/N) goes through a rough patch of their life after big event where nothing feels right and is slowly drawing away from Pete. Pete doesn't let up because if they're stuck in their skin he wants to wrap himself in their ribcage (metaphorically) and allow them to feel everything.

[war-forged-storms]

I’ve got that dog in me. He’s a mutt dom and his knot is stuck and he won’t let go of the back of my neck with his sharp teeth so that dog will fortunately be remaining in me.

[ofmoonsandlight]

"does anyone know what the deal is with the magnus institute" - the greatest thread in the history of forums, locked by a moderator after 12,239 pages of heated debate,

[wasyago]

hmm....

[wannaliveattheholidayinn]

so i was struck very suddenly in the middle of the day to make this and i finally just sat down to do it and,,,

[iridescentis]

Ride The Cyclone Ask Game!!!

Just some fun little questions!! Please do rant as much as you want with any and all of your answers :D

Favourite production?

Favourite character?

Least favourite character?

Favourite song?

Least favourite song?

How would you rank the opening songs?

Favourite cut song?

Favourite cut character?

Unpopular opinion? Or if you don't have any, a popular opinion you agree with?

Favourite ship?

Least favourite ship/ship that you don't understand the hype for?

Favourite RTC actor(s)?

Favourite representation of [insert ship]?

Favourite interpretation of [insert character]?

Favourite take on [insert song]?

Favourite costumes/set design?

Favourite vocal performance?

What are your headcanons for [insert character]?

Do you have any theories?

Favourite RTC fanfic/fic author/fic recs in general?

Favourite RTC fanart/fanartist/any fanart you love?

Do you have any OCs? If so what are they like?

What would your catchphrase be and/or what 'The ___ in Town' would you be called?

Favourite line of dialogue?

Something you haven't seen in a production that you want to?

Any underrated productions you love?

How many productions have you watched? Which ones?

Have you ever been to see a RTC production?

If you were in a production of RTC, who would you play?

Overall favourite part of RTC and/or the fandom?

[raineboweclispe]

New couples costume idea. Stu and ghost face. Make sure to kiss lots, it’s what they would’ve wanted <3

[finsterwalds]

Another request for Walter being forced to cook for his son but no not that way

[kirby-the-gorb]

[thund3randrain]

Luke: I’m proud to identify as morosexual. I’m attracted to dumbasses and dumbasses exclusively. Din asked me what the Spanish word for "tortilla" was once, and now I dream of kissing him under the moonlight. Din: Are you a jedi? Luke, already taking off his clothes: God, Din, you’re so fucking stupid.

[roots-symphony]

do you think the reason agatha’s trial felt weird is because she was the only one who did not actually buy into the mythos of the road since she knew the truth? like that was why no perspective change and all the other reasons why people thought it was a fake trial

[captainfairygodmother]

All I see every time I do my Duolingo:

[invinciblerodent]

Baldur's Gate 3's Potato Chowder - RECIPE

So a few days ago, I found this recipe around the start of act 3, near the kitchen of the Temple of the Open Hand in Rivington:

[Screenshot of recipe as it appears in-game. Exact steps will be transcribed below, within the recipe.]

It looked... honestly very simple and not dissimilar from a Hungarian potato főzelék/stew (which is a very cheap and homely peasant dish I love), so I just made it for lunch today, and guys....

this soup is uh. really fucking good. I tried following it as close to the letter as possible, but since it's quite vague, I did have to improvise a fair bit- but it's very cheap and easy to make, it's warm and comforting while still quite light (there are like. NO spices in there, it's a very European-feeling dish), and I'd say it's surprisingly filling, but it's. It's potatoes, so there's nothing exactly surprising about that.

I tried to write out the recipe in a very beginner-friendly way, so even if you're not super confident in the kitchen, it should be easy to follow! ❤️

Make yourself some video game soup, it's awesome.

INGREDIENTS:

(For about 6 servings)

A roughly egg-sized lump of lard (This can be subtituted with a different cooking fat if you'd like, but I recommend sticking with lard, as it adds a nice flavor, and it's kind of the staple fat for these peasant stews.)

Potatoes (I used just under two pounds)

Half of a medium leek

Small yellow onion (or half of a larger one)

2 cloves garlic

Roughly 1/2 to 1 cup white cooking wine (optional, substitute given in recipe)

Vegetable stock (or chicken- or beef stock, or water)

2-3 tbsp all purpose flour

Salt to taste

1/2 cup of sour cream/créme fraiche (optional)

Shredded cheese and/or croutons to serve (optional)

(Recipe with transcriptions and exact steps under the cut!)

(This is basically all there is in this. Honestly.)

STEPS:

"1. Put your lard in a pot- a chunky one, mind. When it stops being lard and starts being hot lard, add any good-smelling veggies (leeks, garlics, onions) that you've chopped all thin. Please salt this so it doesn't taste of nothing."

This first step is pretty self-explanatory. I sliced the white part of he leek thinly, cubed my onion, and minced my two large cloves of garlic. In the lard melted in as chunky a pot as I've got (make sure it's not non-stick!!!), I sauteed first the leek and the onion with a big pinch of salt, and once the onion was translucent, the leek soft, and they've released some liquid (around 3-5 minutes on medium-low heat), I added the garlic, and cooked it until fragrant.

"2. When it's soft and good-smelling, chuck in any flour you've got and stir the mixture so it don't burn (note for me - it's very important not to burn it, emphasize)"

"2.5. PLEASE DO NOT LET IT BURN THAT'D BE RUBBISH"

Now we make a roux by adding just enough flour to the mixture that it starts sticking together, and looks fairly dry, but no part of the flour remains powdery. (This was about 3 tbsp for me, but since this process goes quick, I did eyeball it).

It's important to keep stirring, as this can and does stick to the bottom of a pot, but it will determine the thickness of the final soup, deepen its flavor, and give it a nice, creamy consistency. I made mine fairly blonde (light tan in color, cooked just past long enough to dissipate any raw flour smell), but it can go to a fairly dark, caramel color before burning if you'd like the flavor to be a bit deeper. (This should only take a couple minutes.)

Please do be careful- it the roux burns, that flavor will be impossible to get rid of, so.... yeah, it would be rubbish.

"3. If you're fancy and have wine (or have a generously stocked temple wine cellar nearby) add a bit of it now and cook it off. When it's done, add some wedged potatoes and a lot more liquid (not wine this time or you'll have a headache in the morning)."

We now deglaze the bottom of the pot with the wine: after pouring it in, with the wooden spoon, we scrape up any stuck pieces of flour or aromatics that there might be on the bottom.

(Note: If you don't have wine, or would prefer not to use alcohol for any reason, a neat trick is to mix about 1 tbsp of white wine vinegar and 1 tsp of granulted sugar into a cup of water, and use this mixture as a substitute for 1 cup of white wine. In most recipes, the wine's main purpose is to add acidity as well as sweetness to the dish- this trick aims to replicate those qualities, and tastes very similar in the end result. I use it often in almost anything that calls for white wine if I happen to not have any at hand. But do make sure to taste beforehand, it's very easy to go too heavy on the vinegar! It should taste sour, but not so much that it's unpalatable.)

Then, I rinsed my cubed potatoes (though the text calls for wedges, those often don't cook quite evenly!) with water to get rid of the excess starch, added them to the pot, and then covered them in vegetable stock. You can use chicken- or beef stock (which would make the soup a bit richer, heavier) or water (if you want it lighter) as well- in this last case you might need to add more salt than you'd think. (Make sure to taste- it should be flavorful, but not salty! Bouillon cubes and premade stocks often have a very high salt content, so if using that, you might find you don't need to add any.)

(It sohuld look something like this.)

"4. Cook for half an hour or so til the potatoes are nice and tender, and mash some of 'em up in the liquid. If you've got any cow products - cheese, milk and the like - add them now for extra delicious results."

From when the mixture starts to boil, it should take about 25-35 minutes of simmering on low heat, covered, for the potatoes to soften- you can test doneness by sticking a fork in one of the pieces, or gently pushing one against the edge of the pot with your wooden spoon. It should give easily at light pressure with both methods.

I then put the sour cream/créme fraiche in a heat-safe container (a mug will do perfectly), and ladled a bit of the hot cooking liquid on top of it, mixing it thoroughly- both to thin it out, and bring the temperatures closer to each other, which should help avoid any curdling. Stirring constantly, I then add the cream mixture to the soup in a thin, slow stream. (Any mildly acidic, creamy dairy product should work here- though I do think yogurt might be a bit too sour, if using that I would probably omit the wine.)

Then, as everything is done cooking and the cream is distributed evenly with no curds, I turn the heat off for safety, and using a very traditional, very fantasy, not at all anachronistic immersion blender, I blitz the entire thing for roughly 30 seconds. You can of course blend it less for more chunks (or remove some cooked potato bits before blending to add them back later), or even longer for a smoother consistency, but I did like that about that much blending left only a few, small chunks of nicely cooked potato in the otherwise smooth and creamy result.

I served with shredded Port Salut cheese and croutons on top- but this is of course optional, and I think just some nice, crusty bread would also work wonderfully!

Go make yourself a video game soup!!!!!!! It's so easy and good!!!!!!!

[felicitykings]

ANDY: Don't wind yourself up, Dad. ROBERT: "Dad"? "Dad"?!

EMMERDALE (1972- ) ↳ 31.07.2005

[sboochi]

Frozen au where everything is the same except Anna and Elsa have swapped braids, I guess