#some tomato soup
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personally, i only found one recipe in here to try out, but i loved the general tips on cooking to achieve particular colors, tastes, or textures. there’s worksheets for figuring out your aversions that can also be used as communication aids for nonverbal ppl.
recipes all have their colors, tastes, and textures labeled right up top, so you know if it suits your needs right away. the author is autistic and has an extremely nonjudgmental way of writing about picky eating.
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It’s kinda funny that Jason is, in every sense of the word, the most normal Robin. Unironically, there wasn’t anything uniquely special about him before he was Robin. He was a street kid. His dad was a goon (which makes sense for Gotham. It’s a goon breeding ground) and his adoptive mom was a girl who fell in love with the bad boy, got disowned by her upper middle class parents and adopted her boyfriend’s infant son. Even his biological mother isn’t anything special! She was just a doctor who ended up becoming corrupt.
Jason Todd was no circus kid who could do an impossible signature trick. He wasn’t being scouted by some evil hidden organization.
He wasn’t the rich boy genius who lived next door.
He’s not the son of a supervillain (as lame as cluemaster is, he still *counts*).
He’s not the secret son of Bruce Wayne.
And he’s not a metahuman, nor did he led a whole organization of teens to fight when Batman couldn’t.
He’s the most regular boy to ever enter become a hero in Gotham. He wanted to do good things for the sake of doing good. He grew up poor with regular parents, where bad things happened to them. The kinds of things that could happen to *any* person living in Gotham.
There is nothing about him, pre-Robin and as Robin, that makes him Not Like Regular Kids.
His dad was a goon (who, depending on the run, was either killed by Two-Face OR. Just sent to prison and killed in prison! Which makes his backstory even PLAINER-) and his mother was a drug addict with cancer. Jason ends up homeless, and almost steals the bat mobile tires. The only thing that makes him stand out from any other tragedy befallen kid in Gotham is the fact he was bold enough to do that, get Batman’s attention, and continue to be bold enough to go against a crime lord (who was apparently his grandmother, the most interesting person in his family, but since she’s almost never brought up, she’s likely no more significant than a one-issue villain in the crime lord power hierarchy). Batman realized that Jason wasn’t going to really stop, and honestly he kinda grew on him, so he decided to adopt Jason, and eventually allow him to become Robin.
There just isn’t anything amazingly special about his backstory. The few moments where something could have been done to make it more interesting (like his biological mother) but ended up taking the most boring option. You can’t do much of anything now to enhance his past without upsetting much more well established canon, and not without making people wonder “well if his grandmother was such a big name in crime, why hasn’t she been brought up before?”
Jason Todd was a wonderful Robin (providing that he actually has a writer who likes him). He has a golden heart, he’s the voice of reason. He’s everything that a Robin needs to be for Batman. But compared to everyone else, he was nothing special. In a way, his lack of Not Like Regular Kids makes him stand out in a much more subtle way.
As if someone asked the question “Do I need to be someone special to be Robin?” And the answer was “You don’t need to be someone special, you just need to be brave, like Jason Todd was.”
#jason todd#robin jason todd#seriously they could have made anyone his biological mom. to add drama. to add spice#but they instead said ‘well. he’s a simple kid’#everyone else is some delicacy food at a dinner table. and Jason? Jason is like. tomato soup.#HOWEVER. i will NOT forgive the disregard of making Jason stand out from his siblings more.#everyone has a specific niche that they noticeably can excel#or like. a very specific villain is like ‘YOU. i want to train YOU to be MY sidekick.’#or or. the backstory alone is enough to make them stand out.#Jason gets uh. crime? he’s good at killing people.#which isn’t even consistently his Thing by the way since no one knows where to put him on the hero to villain scale#if only there was something he could have that no one else does!#\*i stare long and hard at the All Caste and Magic*#shut up kage#edit: I’m so!! CLUEMASTER. ITS CLUEMASTER.
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I love the idea of machete faking his own death and moving to Florence to be Vasco's bookkeeper/ accountant or something. I know it's basically just a fix-it au for your doomed by the narrative dog men, but it makes me happy.
Also I absolutely adore your artstyle! It's very distinct from other furry artists I've seen. Kinda like those drawings in medieval manuscripts. Also I love the effort you've put into making believable acting characters and making them work not only in modern times but in renaissance Italy as well! You must have done years of research on your setting for it to flow so naturally!
TL:DR, I love your dogs, I love your art, and I love your writing. I'm sending you virtual grilled cheeses and tomato soup
.
#oh thank you! I'm glad you've been enjoying it!#I love a good tragedy but sometimes it's fun to fantasize about some miraculous salvation that reveals itself at the last moment#and saves the doomed dogs#and they get to grow old and grey together#also thanks for your kind words!#I'm trying my best#answered#anonymous#another item for the long list of common things I've never eaten#tomato soup#I've had grilled cheese don't worry
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What if Kohga found those Link outfits in The Depths
#one day I'll find a way to get good pictures of my traditional art#also if Link looks like he has some weird lines in the first panel it's because I got a drop of tomato soup on him#and I had to glue a bit of paper over that#ignore that#yiga#legend of zelda#yiga clan#kohga#totk#link totk#master kohga
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Finished a sweater today so I get the joy of putting it in my bathroom sink to create Soup
^ soup
#the bee speaks#knitting#knitblr#it’s so I can leave it out to dry later and even out the fabric and alter the shape of the garment a bit#it also releases some dye so. tomato soup
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Another 2021 painting today, from that time the m9 had a cozy little hero's feast of toasted cheese and tomato soup!
#critical role#critical role fanart#tm9#mighty nein#c2 fanart#loved this moment honestly it was so sweet#wanting some toasted cheese and tomato soup like crazy rn
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holy shit its the soup existence
love that guy wowie
#tomato soup is my favorite state of self ❤#i hope you like red lol#cos there is like NO other color here#the coat and technically some of his hair is the only non red color cos its brown. but that's close to red even#but its all red-ified even more so rip#no colors only soup#chonny jash#chonnys charming chaos compendium#cj soul#-atlas art-
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Hi david, you seem awfully sweet! No offense to Legacy, but I personally think you deserve at least a LITTLE more credit, you're pretty caring. Hmm... Have some tomato soup! Sweet soup for a sweet guy :]
Wish I could stay long enough to be friends, but the soup council needs my soup expertise. Byeee! (whisper whisper: don't be afraid to stand up for yourself! you deserve the best, even if *someone* doesn't seem to think the same)
- the soup enthusiast anon
>I- I— I don’t—
>I think y’all are super sweet too, and— Thank you!— But, I… Ain’t nothin’ wrong!
>I don’t need t’… Uhm, stand up to nothin’. What- What should I be standing up to? Y’all— Oh, you all are bein’ silly, huh? Heh! I ain’t get much humor nowadays, sorry if I can’t catch the joke.
>Not too sure if I get it still… Shit, I- I’m bad at this, huh?
>… Y’all should be sayin’ all this stuff to Sportsy, anyways! I dunno why I’m the bell of the ball right now! Such a way with words, that one! Gah, he has me swoonin’ every time he speaks! I’m assumin’ y’all have met— He’s such a wonderful guy, you know that? Pretty easy in the eyes too, heh! I-
>I s- I should give this to Sportsy! He deserves a mot meal, anyhow.
>… Uhm… I- … I’ll… The smell is makin’ me kinda hungry, but that fella really should eat… When’s the last time he slept anyhow? Oh, god, I’m terrible for lettin’ this… I- Uh, oh god…
#murder salad#gaymurdersalad#gaymurderdavid event#hey soup enthusiast. I love you by the way#I always love reading your asks I’ve gotta get on answering them#not even gonna lie I saw you ask today and audibly clapped my hands and went YESS! SOUP ENTHUSAIST!#And now I really want some tomato basil soup and grilled cheese. I am about to devour some. immediately. thank you
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Because of you I hate Hunter now. Tomatoes are disgusting and anyone who likes them are my mortal enemy. How could you
NO TOMATO SLANDER IN MY HOUSE !!!!
#if y'all hadn't tried a niceeeee good polish raspberry tomato from some old farmer's private garden during summer i am NOT HEARING IT 🦅🦅#RAHGHH best fruit AND vegetable. unbeatable.#although hunter also eats banana peels btw he's awful#his meals at the emperor's coven consisted of soup made of water salt and chopped soggy bread and sometimes dry cereal or granola bars#his standards are low#as long as sth doesn't have a sensory nightmarish texture or isn't too spicy for his tragically unable-to-handle-spice tastebuds he'll eat#his organism also desperately needs vitamins#nicole answers#Anonymous
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Baldur's Gate 3's Potato Chowder - RECIPE
So a few days ago, I found this recipe around the start of act 3, near the kitchen of the Temple of the Open Hand in Rivington:
[Screenshot of recipe as it appears in-game. Exact steps will be transcribed below, within the recipe.]
It looked... honestly very simple and not dissimilar from a Hungarian potato főzelék/stew (which is a very cheap and homely peasant dish I love), so I just made it for lunch today, and guys....
this soup is uh. really fucking good. I tried following it as close to the letter as possible, but since it's quite vague, I did have to improvise a fair bit- but it's very cheap and easy to make, it's warm and comforting while still quite light (there are like. NO spices in there, it's a very European-feeling dish), and I'd say it's surprisingly filling, but it's. It's potatoes, so there's nothing exactly surprising about that.
I tried to write out the recipe in a very beginner-friendly way, so even if you're not super confident in the kitchen, it should be easy to follow! ❤️
Make yourself some video game soup, it's awesome.
INGREDIENTS:
(For about 6 servings)
A roughly egg-sized lump of lard (This can be subtituted with a different cooking fat if you'd like, but I recommend sticking with lard, as it adds a nice flavor, and it's kind of the staple fat for these peasant stews.)
Potatoes (I used just under two pounds)
Half of a medium leek
Small yellow onion (or half of a larger one)
2 cloves garlic
Roughly 1/2 to 1 cup white cooking wine (optional, substitute given in recipe)
Vegetable stock (or chicken- or beef stock, or water)
2-3 tbsp all purpose flour
Salt to taste
1/2 cup of sour cream/créme fraiche (optional)
Shredded cheese and/or croutons to serve (optional)
(Recipe with transcriptions and exact steps under the cut!)
(This is basically all there is in this. Honestly.)
STEPS:
"1. Put your lard in a pot- a chunky one, mind. When it stops being lard and starts being hot lard, add any good-smelling veggies (leeks, garlics, onions) that you've chopped all thin. Please salt this so it doesn't taste of nothing."
This first step is pretty self-explanatory. I sliced the white part of he leek thinly, cubed my onion, and minced my two large cloves of garlic. In the lard melted in as chunky a pot as I've got (make sure it's not non-stick!!!), I sauteed first the leek and the onion with a big pinch of salt, and once the onion was translucent, the leek soft, and they've released some liquid (around 3-5 minutes on medium-low heat), I added the garlic, and cooked it until fragrant.
"2. When it's soft and good-smelling, chuck in any flour you've got and stir the mixture so it don't burn (note for me - it's very important not to burn it, emphasize)"
"2.5. PLEASE DO NOT LET IT BURN THAT'D BE RUBBISH"
Now we make a roux by adding just enough flour to the mixture that it starts sticking together, and looks fairly dry, but no part of the flour remains powdery. (This was about 3 tbsp for me, but since this process goes quick, I did eyeball it).
It's important to keep stirring, as this can and does stick to the bottom of a pot, but it will determine the thickness of the final soup, deepen its flavor, and give it a nice, creamy consistency. I made mine fairly blonde (light tan in color, cooked just past long enough to dissipate any raw flour smell), but it can go to a fairly dark, caramel color before burning if you'd like the flavor to be a bit deeper. (This should only take a couple minutes.)
Please do be careful- it the roux burns, that flavor will be impossible to get rid of, so.... yeah, it would be rubbish.
"3. If you're fancy and have wine (or have a generously stocked temple wine cellar nearby) add a bit of it now and cook it off. When it's done, add some wedged potatoes and a lot more liquid (not wine this time or you'll have a headache in the morning)."
We now deglaze the bottom of the pot with the wine: after pouring it in, with the wooden spoon, we scrape up any stuck pieces of flour or aromatics that there might be on the bottom.
(Note: If you don't have wine, or would prefer not to use alcohol for any reason, a neat trick is to mix about 1 tbsp of white wine vinegar and 1 tsp of granulted sugar into a cup of water, and use this mixture as a substitute for 1 cup of white wine. In most recipes, the wine's main purpose is to add acidity as well as sweetness to the dish- this trick aims to replicate those qualities, and tastes very similar in the end result. I use it often in almost anything that calls for white wine if I happen to not have any at hand. But do make sure to taste beforehand, it's very easy to go too heavy on the vinegar! It should taste sour, but not so much that it's unpalatable.)
Then, I rinsed my cubed potatoes (though the text calls for wedges, those often don't cook quite evenly!) with water to get rid of the excess starch, added them to the pot, and then covered them in vegetable stock. You can use chicken- or beef stock (which would make the soup a bit richer, heavier) or water (if you want it lighter) as well- in this last case you might need to add more salt than you'd think. (Make sure to taste- it should be flavorful, but not salty! Bouillon cubes and premade stocks often have a very high salt content, so if using that, you might find you don't need to add any.)
(It sohuld look something like this.)
"4. Cook for half an hour or so til the potatoes are nice and tender, and mash some of 'em up in the liquid. If you've got any cow products - cheese, milk and the like - add them now for extra delicious results."
From when the mixture starts to boil, it should take about 25-35 minutes of simmering on low heat, covered, for the potatoes to soften- you can test doneness by sticking a fork in one of the pieces, or gently pushing one against the edge of the pot with your wooden spoon. It should give easily at light pressure with both methods.
I then put the sour cream/créme fraiche in a heat-safe container (a mug will do perfectly), and ladled a bit of the hot cooking liquid on top of it, mixing it thoroughly- both to thin it out, and bring the temperatures closer to each other, which should help avoid any curdling. Stirring constantly, I then add the cream mixture to the soup in a thin, slow stream. (Any mildly acidic, creamy dairy product should work here- though I do think yogurt might be a bit too sour, if using that I would probably omit the wine.)
Then, as everything is done cooking and the cream is distributed evenly with no curds, I turn the heat off for safety, and using a very traditional, very fantasy, not at all anachronistic immersion blender, I blitz the entire thing for roughly 30 seconds. You can of course blend it less for more chunks (or remove some cooked potato bits before blending to add them back later), or even longer for a smoother consistency, but I did like that about that much blending left only a few, small chunks of nicely cooked potato in the otherwise smooth and creamy result.
I served with shredded Port Salut cheese and croutons on top- but this is of course optional, and I think just some nice, crusty bread would also work wonderfully!
Go make yourself a video game soup!!!!!!! It's so easy and good!!!!!!!
#baldur's gate 3#bg3#baldurs gate 3#baldurs gate#recipe#potato chowder#soup recipe#potato soup#is this fanart?#would we say that this is fanart?#I probably would tbh#i don't know if anyone has done this before but I.... I did it#and it tastes really good#my partner and I both had two large bowls of it though one would have been enough as a meal#and we'll have enough to have it for lunch tomorrow too#there was also a tomato “dippin' soup” in that same “book”; I might also make that sometime!#edited only to fix some wonky grammar#squirrel plays bg3
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That's interesting, and different from my headcanon, which is that Servamp blood doesn't really have a taste, but if a subclass drinks blood from their own prime it tastes almost comforting(?) idk if that makes sense, the biggest problem is how inefficient it is to drink compared to just a blood bag, like that one infographic of how higher in the food chain the more it needs to eat compared to those lower. It's not sustainable with only 1 subclass let alone multiple
That actually makes a ton of sense? That's far better than what I thought in my opinion wow
I really like this! It ties in nicely with why I think an Eve's blood tastes so good in the first place: It's made to be explicitly more nutritious in order to properly feed their Servamp and you explained the reason why very nicely! Servamps are the vampires on the very top of their specific food chain, the most powerful, the most magical that needs to be sustained if they want to stay in top shape.
With you saying this do you think that Tsuabki and Hugh, Servamps who partake in blood but have never had Eves (until recently for Hugh anyway) have to feed in far larger quantities than their subclass? They'd have to go out, hunt and drink at least twice as much to keep in top or stable shape. That makes sense and if you don't mind I will also be encasing this in my little vault of headcanoned servamp lore and innerworkings www
No wonder Sakuya would have nearly passed out if he tastes Mahiru's blood. One good feeding session between the two and as a subclass, he'd be able to go a lot longer without having to feed again! How neat!
#servamp#off topic but i was eating tomato soup and the back of my nose didnt close all the way when i took a gulp#and some soup kinda sorta a little bit went into my nose and it STINGS
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I think she needs a nap, a nap would do her good 😌
#baldur's gate 3#bg3#tav#durge#bg3 durge#bg3 tav#vp#virtual photography#personal#oc: lilith#shes fine she just spilled some tomato soup again poor baby 😔
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What's your favorite fruit or vegetable?
(it's for Halloween themed art I'm working on. One example is in my blog.)
uhhhh well im cantaloupe's bitch but also im more of a vegetable person... must i pick just one? i love artichokes, garlic, turnips, potatoes, brussel sprouts, cabbage, cauliflower, corn, asparagus, onion, beets-
#man is there any vegetable i Dont like?#oh. bell peppers. portobello mushrooms. okra. green beans. eggplant. peppers. celery. yeah i think thats it so far#oh and tomatoes when hot / mushy. give em to me crisp or keep them away from me#man i should make some onion/turnip/leek soup... that sounds so tasty...#oug vest table...#wait what was the question i got lost in the vegetable sauce#rambles from the bog
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I’m probably forgetting something but yeah I’m very silly lmao
#but like don’t actually be a dick about it obvs lmao I’m just making light fun of myself#other things I haven’t tried uhh. sushi. hummus. guacamole. any kind of soup other than tomato soup.#lasagna (sounds gross tbh)#literally any kind of casserole bc EWWW they look NASTY#I must have had steak at some point in my life but I can’t remember it at all so maybe I haven’t#uhh what else. sunny side up or fried eggs.#(is that just the same thing? idk)#pumpkin spice latte#so many things ok#it’s so funny#sunny polls
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wait character test: do you guys eat soup with bread, crackers/chips, or sandwiches, and which ones for which soup?
#goldfish crackers in tomato soup OR grilled cheese sandwiches no other#cornbread with white chili (or normal chili too ig)#sourdough bread with chicken noodle soup#sourdough bread with cheesy broccoli soup#etc etc#timothy's txts.#some soups i eat with chips in them and others with crackers but i don’t remember at the moment
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there's so much you could analyze about the fact that Lilith technically cheated on Adam with Lucifer then proceeded to make a deal with Adam that apparently allowed her to stay in Heaven if certain conditions were met, and it's kinda implied that Adam holds bitter feelings towards Lucifer (and that it causes Lucifer some level of anxiety; Lucifer doesn't get bitter towards Adam until Adam threatens Charlie) because of both Lucifer marrying Lilith and Lucifer giving the Fruit of Knowledge to Eve (probably Lucifer and Eve cucking Adam too). like that might not seem like a lot but that's a lot. does Lucifer even know that Lilith had a deal with Adam? does that mean Adam isn't bitter towards Lilith even though Lilith cheated on him with Lucifer
if I analyze this I'm gonna analyze this after I eat something, hopefully this is something in the meantime
#hazbin hotel#hazbin hotel lucifer#hazbin hotel adam#hazbin hotel lilith#gonna go make myself some grilled cheese and tomato soup me thinks
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