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#jellyfishkin
bizarreaizen · 14 days
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born to be a jellyfish floating around the ocean, forced to be a human learning calculus T-T
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shark-sslime · 2 months
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Pictures from our trip to the aquarium! This was the Tennessee Aquarium in Chattanooga TN. Its my favourite aquarium I have been to so far, and its super cool because there are 2 separate buildings for the salt and fresh water fish. There were lots of really cool guys that we saw, my favourite is always the Arapaima (Pirarucu). They had a touch pool for sting rays and a little shark, and a touch pool for little sturgeons.
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moth-makes-flags · 5 months
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Jellyfishkin Moodboard
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digital-halo · 2 months
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🪼 Angelic Jellyfish moodboard for anon!
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citizenoftmrrwlnd · 1 year
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fashion for : a moon jellyfish in a feminine style with comfortable clothes, the colors blue and black, and themes of the ocean
cardigan | bag | shirt | necklace hat | shoes | skirt | skirt (second layer)
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angelkin-food-cake · 1 year
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Tempura Asparagus
8-10 oz. asparagus spears
1 cup ice cold water
1 large egg, beaten
1 cup flour
⅛ tsp. baking soda
1 cup mayonnaise
1-2 Tbsp. Sriracha chili sauce
1 Tbsp. wasabi powder
1 Tbsp. water
2 Tbsp. eel sauce
1 Tbsp. tobiko or masago (flying fish roe)
1 green onion, chopped (green parts only)
cooking oil for frying  
Wash and trim the woody ends of the asparagus spears. Mix the ice water and egg together in a bowl. Mix the flour and baking soda together in another bowl. Stir the flour mixture into the wet ingredients until combined. Lumps are okay. Refrigerate the tempura batter until you are ready to use it.
In a small bowl, mix ½ cup of the mayonnaise with the Sriracha (to taste). Set aside. In another small bowl, mix the wasabi powder and 1 tablespoon of water together to make a paste. Whisk the remaining ½ cup of mayonnaise into the wasabi powder until combined. Set aside.
Heat 1-2 inches of vegetable oil to 350°F in a large pan. When the oil is ready, dip the asparagus spears (1-4 at a time) in the tempura batter to coat. Carefully put the battered asparagus spears into the hot oil one at a time making sure they don’t stick together. Fry until golden (about a minute or two) and remove with tongs. Drain on paper towels.
Serve the asparagus tempura with the Sriracha mayonnaise and wasabi mayonnaise (either drizzled on top or in bowls on the side for dipping). Top them with unagi sauce, tobiko or masago, and green onions for garnish. Serves 2-4.
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moth-is-nonhuman · 11 months
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꒰১ ໒꒱ Intro ꒰১ ໒꒱
Hi! We are the moth sys. We collectively identify as nonhuman. Our main blog is @moth-and-friends where we post about our general interests.
We are:
Rabbit therian
Angelkin
Spacekin
Vampirekin
Cryptid/Eldritchkin
Jellyfishkin
Dollkin
Songkin - Saccharine by Jazmin Bean, and Oh Klahoma by Jack Stauber
Cathearted
Mermaidhearted
Fictionkin with Mabel from Gravity Falls, Kaido from The Disastrous Life of Saiki K, and Fluttershy from MLP
And we just overall identify as NH
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Ramble about being jellyfish-kin because we have been questioning this for awhile
Since we've been children, we've felt a strong connection with jellyfish. We've always identified with them and adored them. We have been wondering if we feel a strong connection with jellyfish or if we are a jellyfish and we feel like it's the latter. Our soul feels connected to the species and we vividly remember floating in the ocean.
Pelagia noctiluca, known as Purple Striped Jellyfish are one of the specific species we feel connected to. We can't explain how it feels but these images put it into words for us somehow.
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We also feel connected to Aurelia aurita, known as Moon Jellyfish. We've been aware of this species for much longer and have felt a connection to them for many years. The way they move, the way they look and the way they float reminds us of being home.
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We honestly don't know how valid we are, if we can be multiple jellyfish species or if we even make sense but we want to continue exploring this feeling. We've felt too connected for too long to continue ignoring it. We know it is something in our soul.
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Image ID: a light blue banner with an image of the characters Shigaraki Tomura and Dabi doing the pocky challenge with text reading "DNI: Dabi/Mitsuri/Misa/Akaza/Morticia Addams selfshippers, Shigaraki/Koyuki/Obani/Gelus/Toothless/Slimamander IRL doubles, anti-mogai/ficto/objectum/kin, pro-shipper/anti-anti, anti-IRL/DA, anti-mspec, LGBT exclusionists, pro-transx, believers in cluster B abuse, zoos/maps/necros/pedos/biastophilies + their supporters"
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kinfoodie · 2 years
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(@crescentjelly) Hiya. Could I get some easy recipients for a moon jellyfish? With seafood, but no crab or lobster. Shrimp is okay. Red meats too, maybe. I’m a meat enby, haha. Nothing spicy either please! Thank you.
Heya!
Yes of course! Sorry for the wait! I did a list of mostly fish and some clams and shrimp. Excluded crab/lobster and didn't put any red meat in for the sake of theme. Of course I also stayed away from spicy things but if there is something that is too spicy feel free to just not include it :) Cooking is a fun journey of experimenting~
https://www.delicious.com.au/recipes/fish-sorrel-pies/864ab0a7-0c83-48ad-8d11-94f6c61d35da?r=recipes/collections/9d436qss
https://www.delicious.com.au/recipes/gwyneth-paltrows-seared-scallops-watercress-asparagus/df9a663e-6927-47ec-8778-b5243f411246?r=recipes/collections/9d436qss
https://www.delicious.com.au/recipes/spaghetti-alle-vongole/c9484fcf-92a4-43f4-9b51-89dd3997623b?r=recipes/collections/9d436qss
https://www.delicious.com.au/recipes/squid-ink-risotto/9c620af7-998c-4447-b961-1ce88d7b14ea?r=recipes/collections/9d436qss
https://www.delicious.com.au/recipes/asian-style-oysters/d81b35ae-2cdf-4c0e-b9fd-9491a0bfb38f?current_section=recipes&r=recipes/collections/9d436qss
https://www.spendwithpennies.com/fish-tacos-recipe-onion-slaw/#wprm-recipe-container-137366
https://www.themountainkitchen.com/bagels-and-lox/
https://www.spendwithpennies.com/classic-tuna-salad/
https://rasamalaysia.com/easy-steamed-mussels/#mv-creation-332
https://thestayathomechef.com/baked-tilapia/
There ya go! I hope you enjoy and if not let me know and hopefully I can refill the request again! :) Cheers and happy eating~ <3
@crescentjelly
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bizarreaizen · 7 months
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splish splash in the water ☆(ノ◕ヮ◕)ノ*
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moth-makes-flags · 5 months
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Jellyfishkin Flag Redesign
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I didn't really like the original so here's a redesign!
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lucci0la · 3 years
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Hello sorry to bother you, may I get a pendulum reading to see if I’m faekin, deitykin, or jellyfishkin? Ty💕
Hi hi, don’t worry! Not bothersome at all, I got a moderate yes for faekin, and a weak no for both deitykin and jellyfishkin.
Please keep in mind that you know yourself best
Feel free to come again
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fashionablekintypes · 5 years
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Hi! Can I get some fem/nb jellyfish fashion and accessories? Maybe with a red color palette? Thank you so much!
T-shirt - $24.99
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Jacket - $34.99
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Necklace - $37.80
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Rings - $25.20
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- Mod Bri.
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Jellyfishkin Pride Flag
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[Image: a 5-striped horizontal flag with stripes in descending order: light pink, pink-purple, dark purple, dark teal, teal. There is a dark purple circle in the middle with a darker teal 7-pointed star within it.]
Jellyfishkin: identifying partially or entirely as a jellyfish.
-Fy
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angelkin-food-cake · 9 months
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Gratinéed Scallops
8 oz. button mushrooms, minced
6 Tbsp. unsalted butter
3 small shallots, minced
2 Tbsp. minced parsley 
1 Tbsp. minced tarragon, plus 6 whole leaves, to garnish
kosher salt and freshly ground black pepper, to taste
¾ cup dry vermouth
1 bay leaf
6 large sea scallops
2 Tbsp. flour
½ cup heavy cream
⅔ cup grated gruyere
½ Tbsp. fresh lemon juice
Heat mushrooms, 4 tbsp. butter, and 2⁄3 of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir parsley and minced tarragon into mushroom mixture; season with salt and pepper. 
Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and 3⁄4 cup water to a boil in a 4-qt. saucepan over medium heat. 
Add scallops; cook until barely tender, about 2 minutes. Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to 1⁄2 cup, about 10 minutes; strain. 
Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. 
Add cheese, juice, salt, and pepper; divide the sauce over scallops. Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.
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moth-is-nonhuman · 5 months
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We're kinsidering jellyfishkin now! Or other jellyfish alterhuman identities, we're not sure
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