brightchrysaor
With a Blade of Hammered Sunlight
Chrysaor. Adult(unfortunately), asexual, perpetually tired. Mostly whump writing + whatever I find interesting. Reblog chains tagged with “reblog hook”
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Oooh! Victorian burn!
(source: The Atchison Globe, January 10, 1882.)
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As someone who writes longhand: Buy a pen. Buy a book-bound notebook or composition book. It's way too easy to rip pages out of a spiral if you don't like them. Book-bound notebooks force you to commit. I use a fountain pen and nice notebooks bc I'm a bougie bitch, but just a cheap ballpoint and composition book are fine. Just make yourself commit to writing
Well after a debilitating battle with writer’s block, and wondering why I’ve had such a hard time, I’ve decided to look into the past. Ten years ago I wrote everything longhand. I seldom suffered from writer’s block, and even when I did, I somehow managed to pull through it. I personally can manage writer’s block better when I’m only writing by hand. And I’ve only just realised why. There are several reasons:
It’s harder to edit while you’re writing when you write longhand. It’s easy to scroll through a document, click a button to check spelling, and add or subtract large amounts of content from a word processor. But with handwriting there’s no easy fix for anything. Sure you can scratch out large swathes of work, maybe erase a word or two if you’re using a pencil, but otherwise it’s more trouble than it’s worth.
Fewer distractions. It’s often intimidating to face a blank page on a word processor, and even with distraction-minimising software, there’s still the inherent lure of the internet. It’s easy to just switch tabs and procrastinate. When I work longhand, I’m locked into the page, even if I’m using my computer to listen to music. And that might be because of…
Muscle memory. I’ve written nearly novel-length works in longhand before. It feels right, the pencil or pen gliding over the paper, the paper under my hand, the words appearing in my own handwriting. Something about the physical sensation of forming the words is enough to keep me from getting distracted.
Anyway, this is just a little revelation about my process, and what’s worked for me. It’s funny how it worked out for so long and then I just abandoned the process, as if it was too inefficient or old-fashioned, lol. But it worked for me. So I’m returning to it. It took me way too long to realise, sometimes the way you do something when you were younger is the way you’ll always do it. And that’s okay.
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some loser: humans are innately selfish creatures
my psych book:
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Actually, Agatha being raised Agatha Clay is a best case scenario because imagine growing up and 1/3 of your classmates are named in some way after your grandma who killed your grandpa
#girl genius#i would simply expire#you cannot convince me that the most popular name in agatha's generation is not some variant of teodora
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Of parsnips and parsnip soup
So the question of parsnips, and particularly parsnip soup, came up secondary to this quote from an interview with Terry Pratchett. (Thanks to @captainfantasticalright for the transcription.)
Terry: “You can usually bet, and I’m sure Neil Gaiman would say the same thing, that, uh, if I go into a bookstore to do a signing and someone presents me with three books, the chances are that one of them is going to be a very battered copy of Good Omens; and it will smell as if it’s been dropped in parsnip soup or something in and it’s gone fluffy and crinkly around the edges and they’ll admit that it’s the fourth copy they’ve bought”.
And when @petermorwood saw this, he immediately reblogged it and added four recipes for parsnip soup.
These kind of surprised some folks, as not everybody knew that parsnips were an actual thing: or if they were, what they looked like or were useful for.
The vegetable may well be better known on this side of the Atlantic. (And I have to confess that as a New Yorker and Manhattanite, with access to both great outdoor food markets and some of the best grocery stores in the world, I don't think that parsnips ever came up on my personal radar while I was living there.) So I thought I'd take a moment to lay out some basics for those who'd like to get to know the vegetable better.
The parsnip's Linnaean/botanical name is Pastinaca sativa, and in the culinary mode it's been around for a long time. It's native to Eurasia, and is a relative to parsley and carrots (with which it's frequently paired in the UK and Ireland). The Romans cultivated it, and it spread all over the place from there. Travelers who passed through our own neck of the woods before the introduction of the potato noted that "the Irish do feed much upon parsnips", and in the local diet it filled a lot of the niches that the potato now occupies.
You can do all kinds of things with parsnips. The Wikipedia article says, correctly, that they can be "baked, boiled, pureed, roasted, fried, grilled, or steamed". But probably the commonest food form in which parsnips turn up around here is steamed or simmered with carrots and then mashed with them: so that you can buy carrot-and-parsnip mash, ready-made, in most of our local grocery chains.
It also has to be mentioned that most Irish kids have had this stuff foisted on them at one point or another, and a lot of them hate it. (@petermorwood would be one.) I find it hard to blame anybody for this opinion, as one of the parsnip's great selling points—its spicy, almost peppery quality—gets almost completely wiped out by the carrot's more dominant flavor and sweetness.
Roasting parsnips, though, is another matter entirely. They roast really well. And parsnip soups are another story entirely, as it's possible to build a soup that will emphasize the parsnip's virtues.
So, to add to Peter's collection, here's one I made earlier—like yesterday afternoon, stopping the cooking sort of halfway and finishing it up today.
I was thinking in a vague medioregnic-food way about a soup with roasted bacon in it, but not with potatoes (as those have been disallowed from the Middle Kingdoms for reasons discussed elsewhere. Tl;dr: it's Sean Astin's fault). And finally I thought, "Okay, if we're going to roast some pork belly or back bacon, then why not save some energy and roast some parsnips too? The browned skins'll help keep them from going to mush in the soup."
So: first find your parsnips. I used four of them. You peel them with a potato peeler...
...sort of roughly quarter them, the long way...
...then chop them in half the short way, toss them in a bowl with some oil—olive oil, in this case—spread them on a baking sheet, and season them with pepper, coarse salt, and some chile flakes. (I used ancho and bird's-eye chile flakes here.)
These then went into the oven for about half an hour, and came out like this.
While that was going on, I got a block of ready-cooked Polish snack bacon out of the freezer.
On its home turf, this is the kind of thing that turns up (among other ways) sliced very thin on afternoon-snack plates, with cheeses and breads. But we like to score it and roast it to sweat some of the fat out, and then use it in soups and stews and so forth.
So I scored this chunk on most of its sides, browned it in a skillet, then shoved the skillet into the oven for twenty minutes or so. Here's the bacon after it was done.
While it was cooking, I made about a liter of soup stock from a couple of stock cubes. If you can get pork stock cubes, they'd be best for this, but beef works fine.
This then went into the pot and was brought up to just-boiling while the bacon and the parsnips were chopped into more or less bite-sized chunks. After that, the meat and veg were added to the pot and the whole business was left to simmer for a couple of hours while I went off to do some line editing.
Finally I turned it off and left it on the stove overnight (our kitchen is quite cool, it was in no bacteriological danger from being left out this way) and then finished its simmering time around lunchtime today.
And here it is. (...Or was. It was very nice.)
...Anyway, this is only one of potentially thousands of takes on parsnip soup. Recipes for more robust versions—based on mashed parsnips and more vegetables, or different meats—are all over the place.
Meanwhile, as regards how much damage this soup could do to your copy of Good Omens if you dropped yours in it, I'd rate this at about 5 damage points out of 10. ...Call it 5.5 if you factor in the chiles. Soups along the boiled-and-mashed-parsnip spectrum would probably inflict damage more in the 7.50-8.0 range. But your results may vary: so I'll leave you all to your own experimentation.
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Reblog so everyone can hear what they need.
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Every day those skeleton lesbians are on my dash beating the shit out of each other or making out or playing mario kart. I don't even know what kind of media the locked tomb is. Is it a tv series? A collection of plushies? A webcomic? A limited edition beverage with an oddly detailed lore behind it? Perchance. All of these questions and more could be solved by a simple google search, yet I kind of like having something that I have no context for - or understanding of - cross my dash occasionally. Adds a bit of spice. McGriddle and Shark? I hope they get gay married. I hope this isn't a queerbaiting situation or whatever. I hope they have lots of skeleton babies and their coffee shop continues to thrive. I hope they finally kill the onceler.
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I don’t know which author needs to hear this right now but even if you never update your wip i would never regret reading it a time of joy is never wasted
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I suspect that it may be a common Asexual experience but when I imagine something as "sexy", I imagine something that makes your heart beat fast, that gives you goosebumps, that captures all your focus and puts a hitch in your breath and an odd tingle on the back of your neck, that is exciting and enjoyable to think about.
By extension, things that I believe are "sexy" include:
Office supply outlets
Hardware stores
Antique sewing machines in working order
Really good gel pens
People in eyeliner
Baroque art
Textile warehouses
Administrative filing systems
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DC Fantasy Alternate Universe
(I’d love to make a whole comic about this au, but I do not have the time… so here are the character designs instead!)
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I miss the era where there'd be outtakes to animated movies like toy story or early 2000s barbie movies that shit was hilarious and so wholesome
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Dad look, it's the good kush!
costco should sell weed i want to smoke kirkland signature strain
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