“am i bothering you?” no !!!! i really enjoy hearing you happy about your interests and you deserve to have someone who enjoys listening to you !!!!!

Daily Dragons!! Icicle.

I wanted to do a different angle and I also needed to do something spiky and full of anger for personal reasons. Icicle wasn't my first pick but she's the one I ended up doing!!

Let us suppose that the "average" horse would have equal proportions of all these parts. The degree to which each part in this poll deviates from the "average" size (20% of total) will determine how large or small that part of our horse will be (i.e a horse with only 10% in Legs will have legs half the size of the average horse).

I will draw a picture of the horse we make!

Thank you for your patience, tumblr. I have been at work all day but now I am home and ready to build this horse you asked for.

First, let's pull up the poll results alongside an average looking horse. I have calculated the size of each part of our horse in relation to Average Size.

Next we will adjust our horse's components according to the specifications.

Finally, let us properly assemble these parts and see how it looks.

And there you have it. Great work team. No notes.

Eowyn vs the Witch King, Disney style

Eowyn, shieldmaiden of Rohan, and Faramir, son of the Steward

“I serve only the Lord of the Mark, Theoden King, son of Thengel. We do not serve the Power of the Black Land far away, but neither are we yet in open war with him; and if you are fleeing from him, then you had best leave this land. There is trouble now on all our borders, and we are threatened; but we desire only to be free, and to live as we have lived, keeping our own, and serving no foreign lord, good or evil.”

Commission for @ZackTennisMicro on twitter! 💙🩵💜

original

From Bluesky

Here’s an enlarged response to the “Reblog if you know how to cook, even if it’s just ramen” post…

Yup, I can cook. Pretty well, too, though Food Network has nothing to fear. My preference is for one-pot stuff like stews, daubes, eintopfs, tajines, chilis, goulashes, curries - oh, and sauces for pasta (there’s a really simple one below.)

That way all the peeling, chopping and stirring is done before the lid goes on and the stove is turned RIGHT DOWN. Now wash up. Leaving a clean kitchen will make you just as popular as being the one who did the cooking. Possibly more so. Then go do something else for a couple of hours - TV, gaming, Tumblr -  until it’s time for dinner. Check once in a while (set a timer if you have to) to make sure things haven’t gone dry*, give it a stir to make sure things haven’t stuck to the bottom.

*We have a Doufeu (from French doux “soft/gentle” feu “fire/heat”)…

…which is a casserole with a recess in the lid that holds water. The difference in temperature makes the steam inside re-condense and drip back down to baste the food. It will take hours and hours to boil dry, because of physics - which means we can go out for a walk, and if that November walk involves a local pub that’s just had a nice new wood-burning stove installed in the corner, well… :-)

New Le Creusets like the one above are hideously expensive, but older Le Cousances like this one pop up at garage sales and are well worth finding.

We have this design, in orange enamel, which @dduane found on eBay. Everyone goes on about putting ice in the lid recess, but since it becomes water in no time I think the ice-cubes are used just to show better in photos.

Forget about the whizzkids on Food Network. Ultra-Simple Cooking 101 is not rocket science. Boil water in a pot, put chopped meat and/or veggies into the pot**, add a bit of salt and pepper, put the lid on, turn the heat down and check once in a while until the things in the pot are soft enough to eat.

**Lightly frying things like meat and onions before they go into the boiling water makes them even nicer, but that’s Ultra-Simple Cooking 102. Traditional Irish stew (depending on whose granny you ask) doesn’t even bother.

They will have mingled their flavours together. They will smell nice. They will taste nice. If there’s a lot of liquid, you have soup. (Throw rice or small pasta like orzo into it for 10 mins.) If there’s less liquid, you have stew (buy some crusty bread for gravy-dunking and plate-wiping.)

Either way, you have cooked a thing all by yourself. You know what’s in it. There are no dodgy additives or stretchers that belong in a chemistry set. Eat it and feel mentally and physically satisfied! Then freeze the leftovers (if there are any. I sometimes have to cook extra so there will be.)

Here’s that really, really simple pasta sauce:

Keep reading

Guys, why does this only have two dozen notes? This pasta sauce recipe is delicious! (Yes, I’ve only made it once, but that’s mostly because mine is an Alfredo household (well, jarred Alfredo, every time I make the real stuff, I sweat butter the next day))

Ten years on and I’m a bit better known for foodie posts, so here’s this one again. 

The pasta sauce recipe is just as good now as it was then. :->

Hey, happy Earth Day! Who wants to talk about climate change?

Yeah, okay, fair, I kinda figured the answer to that would be "ugh do we have to?" What if I told you I have good news though? Good news with caveats, but still good news.

What if I told you that since the Paris Agreement in 2015, we've avoided a whole degree celsius of global warming by 2100, or maybe more?

Current projections are 2.7C, which is way better than the 3-5C (with a median of 3.7C) we were expecting in 2015. It's not where we want to be - 1.5C - but it is big, noticeable progress!

And it's not like we either hit 1.5C and avoid all the big scary consequences or fail to hit 1.5C and get all of them - every tenth of a degree of warming we avoid is going to prevent more severe problems like extreme weather, sea level rise, etc.

This means that climate change mitigation efforts are having a noticeable impact! This means a dramatically better, safer future - and if we keep pushing, we could lower the amount of global warming we end up with even further. This is huge progress, and we need to celebrate it, even though the fight isn't over.

It's working. Keep going.

I hate work I should be at the (remembers I don't want to go to the club) the imagination

Insects are critical to the survival of most other animals, including humans. But many insect species, from beetles to dragonflies to butterflies, are declining in abundance due in part to human activity. For Earth Month, Insectarium host Dr. Jessica L Ware gives tips on small things each of us can do to make a lasting impact and help insects thrive for years to come.

Learn more about insects with Museum Curator Jessica Ware in Insectarium on PBS Terra's YouTube channel.

Solarpunk Action Week GOOOOOO

Y'all it is Solarpunk Action Week and we are STOKED for it! Christina's already been posting videos (unfair; she totally has a six-hour headstart lol), she's got the writing group meeting on Friday, and I'm looking forward to skilling UP when it comes to gardening, landscaping, building, and all-around 'round-the-house solarpunky improvements.

Who knows, I might knock together my courage and try to patch up those pairs of jeans using the sewing machine, of which I am very afraid for some reason.

Anyway. What are you fine folks up to for SPAW?