captainfantasticalright
Good Omens ʚ 🕰️ ɞ
Hi! I am Valeria ☆! They/them- 23, but my bones crack more than a creaky chair -I post stuff- stuff being everything Good Omens related. My inbox is always open for questions! My tiktok: captainfantasticalright My Twitter: bowtiedino 😇💗 this is my side blog only about GO!
216 posts
Don't wanna be here? Send us removal request.
Last Seen Blogs
atlouisesalome
Louise Salomé
f-cursebreaker
don’t let the hard days win
u301
301m
vseproavto
Всё про автомобили
ofstarsandvibranium
get thee to a fucking nunnery, you fucking whore!
Text
Old video I did trying to film some very shaky stopmotion with some paper cutouts. They’re dancing in all forms, across words and pages.
#good omens#crowley#aziraphale#ineffable husbands#neil gaiman#terry pratchett#good omens 2#good omens stopmotion#art video#michael sheen#david tennant
98 notes
·
View notes
Note
Hi! Just found you through the junk journal tag in Tumblr and I just wanted to say that I'M IN LOVE with your Good Omens junkjournaling! Never thought about the possibilitie to do that with a book (while keeping it readable) and I love the idea! I've been journaling about my day to day but you make me wanna to a journal just for my fandoms ❤️
THANK you so so so much!! Definitely start one! It’s very fun to do and it’s something I do to relax and expand my creativity. Love working with a bunch of different materials.
25 notes
·
View notes
Text
oh it’s Neil holding one Good Omens book. But hey, what’s down here?
It’s Neil holding not one, but two Good Omens copies.
229 notes
·
View notes
Text
Good Omens: behind the camera!
With DoP Gavin Finney.
I gathered together all of the interviews I could find where Gavin Finney discusses his work for Good Omens: including how he framed certain shots, the filters used for some scenes, how Aziraphale has a constant halo and celestial shots. (Even a camera that only exists for filming the Gavotte).
There are even more things dealing with CGI and VFX in the articles. So do give them a read if you can!
I also added some things he mentioned for The Ineffable Con 4.
Here are all of my sources:
British Cinematographer Season 1
Good Omens DP Gavin Finney on Earthly and Otherwordly In-Camera Delights
British Cinematographer Season 2
How Cinematographer Gavin Finney Brought Heaven and Hell to Life in ‘Good Omens’
DP Chat: Good Omens cinematographer Gavin Finney
Definition Magazine: Raining Men, Omen
On Shooting Good Omens
Maggie Service: ‘The Good Omens Universe Is A Lovely Place To Inhabit’ – Interview
Tweets because I do now know how to call them anymore:
About the kiss.
Blurring the edges.
Intentional Lighting.
372 notes
·
View notes
Text
Sir Terry Pratchett: on why he co-wrote Good Omens with Neil Gaiman, how long it took, and the loss of the first 5000 words, but saved and later recovered.
You can read more about that last bit here:
144 notes
·
View notes
Text
Good Omens 2: The scene & script.
1827 Scotland.
From this post.
#good omens#crowley#aziraphale#ineffable husbands#neil gaiman#terry pratchett#good omens fun facts#good omens 2#script
42 notes
·
View notes
Note
What’s your favourite line from good omens?
The invisible and unbreakable one that joins Crowley and Aziraphale.
13K notes
·
View notes
Text
Absorootly adore how parnsnipful everything has become lately.
Love the extra facts, the step by step recipe and the final result looks absolutely scrumptious. I’ll take one with a side of Good Omens for the full experience.
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.
374 notes
·
View notes
Text
Let there be light: and how light in Good Omens 2 represents loss and change. Focusing only on Aziraphale for this specific post.
Before the beginning: light already establishes itself as the beginning, but also one of the cataclysmic events through Aziraphale's eyes. It brings about the end; it sets time in motion only to make it stop ticking too. The first being that we see the light on is Aziraphale.
I want to emphasize that lighting is purposely directed and created, especially within the Soho set. Before Aziraphale"loses" his bookshop for the first time, before Jim arrives, he is illuminated from the back. It's peaceful, serene.
Serenity is entangled with the loss of"truth". There's a focus on light the first time we openly see Aziraphale lie to Gabriel.(He had openly lied to God before on the wall of Eden, right under her light).
This is the light reflecting Aziraphale's loss again. He has just severed himself partly from the "good". It's lonely, beautiful and complicated.
Light shines partly on him when he realizes the weight that his own morals brought down on Morag and Elspeth. He's gained insight, but at the cost of loss.
Of course very intentionally placing himself on the center stage. Light shining on him to literally focus how life threatening a false move could be. & Candle light at another moment of loss- but loss is not always meant in a negative way.This is the transformation into a less lonely, beautiful terrain of shades of grey.
Light before he loses the bookshop a second time here. But also shining through Crowley's words of not leaving him alone.
Most poignantly: light before he loses the bookshop a last time. To underline once again how important light is, Gavin Finney pointed this out about this specific scene: The beams of light are purposely directed to where they want them to in the acting area and they wanted it to be glorious for this moment (the kiss) in the bookshop.
"He is about to lose the bookshop so it's important that it looks even more sunny and beautiful".
Lastly, the light inside the lift is always there, true, but it's also the last time light illuminates Aziraphale in season 2. Which in this case, might be a precursor for another loss, and definitely indicates another change.
#good omens#crowley#aziraphale#ineffable husbands#neil gaiman#terry pratchett#good omens fun facts#good omens 2#let there be light#meta#gavin finney
74 notes
·
View notes
Text
Sir Terry Pratchett. August 16th 1990.
#good omens#terry pratchett#gnu terry pratchett#his drink looks like a piña colada#only aziraphale and crowley#ineffable husbands
20 notes
·
View notes
Note
Hello, bit of a weird question but I just started another good omens rewatch and I can’t get it out of me head. When Adam and Eve are shown leaving the garden, eve is visibly pregnant, God then says that there has been 7 days so far. My question is how does Eve have the appearance of someone who is 5-6 months pregnant after a maximum of 7 days of pregnancy???
Also Thankyou so much for all of your incredible work, I am reading Neverwhere right now and got American Gods for my birthday :)
Watch again. God says there have been "rather more than seven days".
2K notes
·
View notes
Note
Hi Sir, I wanted to reply to you following your yesterday’s answer (my “special spoilers” ask), as it seems that many people misunderstood me. My point was absolutely NOT to get actual S3 spoilers (that would be the last thing I would do on Tumblr, I mean this), neither to ask for stopping your absurd special answers. I love them. Like many other people here. I was just diving into the #special spoilers’ section on a Sunday’s afternoon, and had a lot of fun reading them, imagining connecting the dots, and then saluting this silliness in my ask. That was just me being silly – “second-degree” as we would say in French – but I hope my intentions were not taken literally, “first-degree”, or wrongly. I’m sorry if my message sounded rude, because it was clearly not my intention.
All good. My reply was less for you than the people who show up in the notes convinced either that:
Special Spoilers are me giving plot away.
Special Spoilers are a coded version of information that will become vital in Season 3.
Special Spoilers is anything other than me amusing myself instead of typing Wait and See....
Do not worry.
I'll keep doing Special Spoilers until the wind changes...
1K notes
·
View notes
Note
If you type "wait", does your phone automatically predict "and see" next? 😂
Let me find out.
Wait and See.
Yup.
4K notes
·
View notes
Text
I had to put these two images together. Just too ineffable. 🥂
#good omens#crowley#aziraphale#ineffable husbands#neil gaiman#terry pratchett#michael sheen#david tennant
2K notes
·
View notes
Text
Neil Gaiman and Sir Terry Pratchett at the Audie Awards back in 2005. (With Jennifer Brehl, their editor).
Yes, 2005. Also yes, legend has it that they finished plotting what they had originally started plotting of the Good Omens book sequel back in Seattle (1989) here. @neil-gaiman
🥂to the world!
#neil gaiman#terry pratchett#good omens#crowley#aziraphale#ineffable husbands#good omens fun facts#the audies#neil and terry
57 notes
·
View notes
Text
Why did the parsnip start a food blog? Because it wanted to share its root-some recipes!
Definitely will be trying some of these! And perhaps I'II dip my book in just for that extra flavor.
Sir Terry Pratchett: on writing Good Omens with Neil Gaiman
I love the whole interview but this little snippet most of all:
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”.
You can never own enough Good Omens copies.
14K notes
·
View notes