Say goodbye to your precious dry land, for soon it will be wet! WET!
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2B 1/3 Scale by Prime 1 Studio, from NieR: Automata
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I find a good @shousetsubangbang October issue hard to resist, so!! Eldritch fraught face-touching and the inherent queerness of monsterlove.
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A person called OwlKitty changed the Business Card scene from “American Psycho” to the guys showing each other pictures of their cats on their phones… and it could possibly be the greatest masterpiece ever😭😂
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Kate MccGwire, Secrete (mixed media with magpie feathers)
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A little story about how I recently met a new little buddy: Franky
Hey! It sure is dusty here haha. Didn’t come on tumblr for a long long while. I figured since it’s hard to post comic strips like this on twitter and instagram I’ll just use tumblr to share these : > pls enjoy~
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My Lillium and Iris illustrations from 2021
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Oh no.
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the crows assert that a single crow could destroy the heavens
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“Why are people letting Tumblr get away with charging for nothing checkmarks?!” Because they tell you it’s nothing and this website survives on tips.
Like the issue with the twitter checkmark wasn’t the graphic. It was that they were letting people pay to fuck with the algorithm and break a fundamental mechanic of the website that would make Twitter, where having verification actually served a purpose, completely unusable. Tumblr just says “hey wanna mock those idiots with us?” and people did.
tumblr has managed to monetize spite but in a way that somehow doesn’t feel exploitative and i for one respect it
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shapechangersinwinter
A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.
Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting
Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.
So I tried this recipe.
And it is GREAT.
It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.
Life hack: add white chocolate chips and sea salt
I made these today for the equinox with sea salt caramel chips and they are simply amazing. Let’s see how long they last with six people in the house!
Noting for later (as we need more butter for this, and probably won’t do a grocery shopping till the weekend).
The OP version of this has become my go-to cookie for basically all things and I have a whole cohort of friends and colleagues who would murder each other to get them. Haven’t tried any add ons yet, since the base recipe is SO GOOD.
I’ve reblogged this before and I’m reblogging it again because I’m about to make it again tomorrow and I wanted to add my own tale of just how amazingly delicious it. it was SO incredibly simple to bake and with an extra dusting of brown sugar on top and served warm and soft they gift you with the taste of the nectar of the gods when paired with a small glass of milk. this image is from when I first made them a couple years ago:
GO. MAKE THESE !!!!
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autumnchords
sassy lady