hesterias
that prophetic esplanade
don’t you know an apparition is a cheap date?
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andrewcotterill Alex turner shot for the current Mojo cover feature
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MASTERS OF THE AIR — part 2
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#he goes through 5 different emotions here#what a cutie#AM hair always looked best disheveled#alex turner
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My only real and valid writing tip is that you google every word you make up for your fantasy stories. That's It
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Suck It And See @ Forest Hills Stadium, NYC (september 8, 2023) [x]
#girl u can’t look like that and then act surprised when i marry you twice ok#also drop the skincare routine#alex turner
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Adam Cooper the spice cake that you are.
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Alex Turner @ Usher Hall, Edinburgh (3/26/16)
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Alex Turner + that thing he does during the Aviation riff
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Describing Foods - A Masterlist
As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.
I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?
Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:
Taste:
Acidic: Sharp tasting. Often used to describe tart or sour foods as well.
Aftertaste: A different taste that remains in the mouth after eating something
Bitter: Tart, sharp, and sometimes harsh flavour.
Bittersweet: Less harsh than bitterness. Tartness + sweetness.
Bland: Has no significant flavor or texture
Briny: Just means salty. Often describes pickled foods.
Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.
Cooling: Mimics that cooling feel—like mint.
Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.
Fiery: Another word for spicy.
Fresh: Light and crisp—describes produce or herbs.
Fruity: Sweet and reminiscent of fruit.
Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.
Herbal: Bright, fresh, sometimes earthy from the presence of herbs
Honeyed: Sweet or candied taste like honey.
Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.
Rich: Full, heavy flavour. Often dishes that contain cream taste rich.
Robust: Rich + Earthy. Used for lots of wines or aged liquor.
Savory: Describes meaty, earthy dishes and soups.
Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.
Smoky: Reminiscent of the smell of smoke.
Sour: Biting, tangy, tart flavor.
Spicy: Burning taste.
Sweet: Sugary.
Tangy: Tart, biting taste—feels tingly
Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.
Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.
Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.
Zesty: Fresh, vivid, or invigorating flavour.
Sound/Texture:
Sound has a lot to do with texture, so I've combined them for this section!
Airy: Light, pillowy texture (think inside of croissant)
Brittle: Hard but easy to break
Bubbly: Usually during heating, when bubbles rise to the surface—low sound.
Buttery: Smooth, creamy texture (think certain pasta sauces)
Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)
Creamy: A smooth and rich texture, comes from dairy.
Crispy: Light texture with slight crunch.
Crumbly: Food with loose structure that falls apart into crumbs.
Crunchy: Firm, crisp texture with a sharp, loud noise.
Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)
Delicate: Light and fine, feels like it can come apart easily.
Doughy: Soft and heavy, usually pale colouring.
Fizzy: Usually liquids—a hissing sound, feels like ‘static’
Flaky: Light, characterized by layers that come apart during eating.
Fluffy: light and airy.
Frothy/Foamy: Airy bubbles, usually in a drink like a latte.
Gamey: Usually refers to meats when they’re very “meaty”
Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.
Hearty: Firm, robust texture.
Juicy: Tender and succulent texture from liquid in a solid food (steak)
Molten: Hot, gooey
Oily: Slick, heavy, lingers on the tongue.
Silky: Fine, smooth texture that feels sleek.
Smooth: Texture free of grit, lumps, or edges.
Snap: A quick, sharp, crackling sound when broken.
Squelch: A soft sucking sound when pressure is applied. Somewhat gross.
Sticky: Gluiness in the mouth.
Succulent: Tender and juicy
Tender: Soft and easy to break down
Velvety: Smooth and rich
Smell:
Acrid: Strong, bitter, unpleasant
Comforting: pleasant, probably calls back to a nice memory
Damp: Wet smelling—probably a bit earthy
Delicate: subtle, faint, not overpowering
Earthy: reminiscent of soil
Fetid: Caused by decay—unpleasant
Fishy: reminiscent of fish
Floral/flowery: Reminiscent of flowers
Fragrant: Sweet or pleasing
Fresh: Cool, crisp, refreshing—produce, probably not cooked
Funky: Something’s gone off
Heady: Strong smell, pungent, rich
Musty: Not fresh
Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)
Piquant: stinging, pungent—tickles the nose
Powerful: strong
Rancid: Definitely gone off, decomposing
Ripe: Strong, usually unpleasant smell
Savory: spicy, salty, no elements of sweetness
Sour: has gone off
Spicy: Sharp, tingles the nose
Tangy: Strong and bitter but in a good way
Tart: Sharp
Woody: earthy smell, reminiscent of wood
Sight:
Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:
Blistered: Bumpy exterior.
Caramelized: Usually golden brown
Cloudy: Splotched. Almost see through if not for a slight white or grey mist.
Colourful: Bright and vibrant
Glassy: Resembling glass
Glossy: Smooth, shiny
Marbled: Two colours intertwined
Opaque: Not transparent. Can’t see through.
Ripe: Colourful (can be to a fault). Nearing the end of its edible state.
Scaly: Covered in scales, fish.
Shiny: Appears wet or glossy
Sparkling: Glimmers under the light
Stuffed: An ingredient placed inside a larger part with no additional space.
Translucent: Allows light through
Vibrant: Striking, bright
Food Prep:
How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.
Baked: Cooked in an oven. Results in browned or crispy outer layer.
Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’
Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.
Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.
Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy
Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.
Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.
Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.
Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)
Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.
Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.
Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.
Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.
Poached: Food cooked in near boiling water. Results in tender, moist texture.
Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.
Sautéed: Food cooked quickly in small amount of fat.
Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.
Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.
Whipped: Food beaten to incorporate air. Light and fluffy.
What did I miss?
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Marilyn Monroe and Sammy Davis Jr. photographed by Frank Worth on the 20th Century Fox lot during a publicity shoot for How to Marry a Millionaire (1953).
The last photo is Marilyn with photographer Frank Worth taken by Sammy.
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Hello you, still draggin' out a long goodbye?
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Y'all, the world is sleeping on what NASA just pulled off with Voyager 1
The probe has been sending gibberish science data back to Earth, and scientists feared it was just the probe finally dying. You know, after working for 50 GODDAMN YEARS and LEAVING THE GODDAMN SOLAR SYSTEM and STILL CHURNING OUT GODDAMN DATA.
So they analyzed the gibberish and realized that in it was a total readout of EVERYTHING ON THE PROBE. Data, the programming, hardware specs and status, everything. They realized that one of the chips was malfunctioning.
So what do you do when your probe is 22 Billion km away and needs a fix? Why, you just REPROGRAM THAT ENTIRE GODDAMN THING. Told it to avoid the bad chip, store the data elsewhere.
Sent the new code on April 18th. Got a response on April 20th - yeah, it's so far away that it took that long just to transmit.
And the probe is working again.
From a programmer's perspective, that may be the most fucking impressive thing I have ever heard.
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JOE KEERY Finalmente L'Alba Premiere in Rome, Italy — February 05, 2024
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girlhood is touching your necklace whenever you feel nervous
#oh damn. OH DAMN.#I do this excessively. clutching me pearls (read: silver chain)#no really. why do i do this.
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