FINALLY decided to finish this thing that I started in 2022 so that it wasn't just sitting there. Not being finished.
But WAGH, I've finally done it - just redrawn a condensed version of the events of DIU in my style. Har har. The Nijimura brothers will forever bounce around in my head.
Creamy, fragrant and spicy, this delicious Coconut Sea Bass and Tomato Bake (inspired by a New York Times recipe) makes a lovely dinner on a chillier and wetter September week night!
Ingredients (serves 3):
3 beautiful sea bass fillets
1 tablespoon Chili and Herb Oil
1 thumb-sized piece fresh ginger
1 large garlic clove
1 heaped teaspoon ground turmeric
1/3 red hot chili pepper
1/4 teaspoon salt
1 heaped tablespoon honey
3/4 cup coconut milk
3 just ripe tomatoes, rinsed
a pinch of salt
a little Chili and Herb Oil
a small bunch fresh Chervil or Cilantro, to garnish
Preheat oven to 220°C/425°F.
Place sea bass fillets in a baking dish. Drizzle generously with Chili and Herb Oil, and rub gently all over the fish. Set aside.
Peel ginger and grate into a medium bowl. Peel garlic, and grate it in, too.
Add turmeric, and thinly slice in red chili pepper. Add salt and honey. Finally, stir in coconut milk, mixing until well-blended. Set aside.
Halve tomatoes, and arrange the tomato halves all around the fish fillets. Season with salt and drizzle with Chili and Herb Oil.
Finally, pour in turmeric coconut cream over the sea bass fillets.
Place in the middle of the hot oven, and bake, at 220°C/425°F, 25 to 30 minutes.
Serve Coconut Sea Bass and Tomato Bake hot, topped with Chervil.
and you’re gonna have to sit tight about the surprise one, it’s coming along and hopefully should be finished soon :3
Closeups and specifics under the cut ✨
HiPS!Koichi doing his best to care for Act 0 & my design for Emporio Post Stone Ocean :D
Emporio, Perla, Weather and White Snake going on a fly together, a little Josuyasu emblem I'm tempted to turn into a key chain someday and Koichi's kidnapping in the DiU part of Dual Trip
and a little shit post doodle thing where I made Act 3 a furry
"Otherside" was released as the third single from Red Hot Chili Peppers' seventh studio album, Californication, and confronts the battles addicts have with their prior addictions. "Otherside" refers to former band member Hillel Slovak, who died of a heroin overdose in 1988. The track was released in Australia and New Zealand in 1999 and was given an international release in January of the following year.
It was highly successful, peaking at number 14 on the US Billboard Hot 100, and number one on the Billboard Alternative Songs chart, where it remained at number one for 13 consecutive weeks, one of the longest runs at the top of that chart. It was also a big success in Iceland, where it became the second single from the album to reach number one, and in New Zealand, where it charted at number five.
The gorgeous video was directed by Jonathan Dayton and Valerie Faris in a black-and-white/monochrome Gothic style similar to Robert Wiene's The Cabinet of Dr. Caligari, all influenced by German Expressionist art. Elements of Cubism and work by the graphic artist M. C. Escher are also seen in the video.
This colourful and flavourful Spicy Sautéed Sweet Potatoes and Corn will cheer you up and warm you up on a significantly chillier rainy Summer day! Happy Monday!
Ingredients (serves 2 to 3):
1 teaspoon Graines à Roussir
1 teaspoon Colombo spices
2 tablespoons olive oil
2 medium sweet potatoes
1 small onion
1/2 red chili pepper
1 teaspoon coarse sea salt
1 ear Boiled Corn
1/2 tablespoon demerara sugar
1 thumb-sized piece fresh ginger
Heat a large, deep skillet over a high flame. Add Graines à Roussir and toast, 1 minute. Add Colombo spices, and toast, a minute more. Stir in olive oil, and reduce heat to medium-high.
Thoroughly scrub sweet potatoes, pat dry, and cut into small cubes. Stir into the skillet, coating in oil and spices. Cook, stirring often, about 7 minutes, until browning.
Peel and thinly slice onion. Slice red chili pepper, and stir both into the skillet. Cook, 3 minutes more.
Season with coarse sea salt. Reduce heat to medium-low, and cover with a lid. Cook, 5 minutes.
With a sharp knife, cut Boiled Corn kernels off the ear. Stir into the skillet, and cook, with the lid on, 5 minutes more.
Just before serving, grate ginger over the sweet potatoes and corn; give a good stir.