#without an immersion blender
Text
i can stay alive long enough to make the mushroom soup ive been wanting to make. i can do that, at least
#money should come in tomorrow#unless they decided to withhold it on account of the cheque they sent me that i was apparently not supposed to deposit#so hopefully i can go grocery shopping. pick up the things i need#ill get some white wine. some garlic. a leek#fresh herbs. more olive oil. cremini and hopefully some nicer mushrooms i can add#some sourdough if i can find any#and itll be nice hopefully. hopefully itll give me a little burst of joy#i can make it on wednesday or thursday when that fucker isnt here.#and i can wholly dedicate myself to it for a couple hours#undisturbed. able to really pay attention in blissful quiet.#without that man breathing down my neck. making fun of me and blasting constant noise and drivel and pretending that we're friends#im worried about controlling the texture. i dont want it to be completely smooth#but itll be hard to manage getting the texture right#without an immersion blender
13 notes
·
View notes
Text
Homemade Vanilla Ice Cream
A creamy rich dessert that's perfect for any time of the year! Inspired by the recipe from Stardew Valley, this homemade vanilla ice cream recipe offers dairy and dairy-free options. Make it with an ice cream machine, immersion blender or by hand!
Ingredients
2 cups heavy cream + 1 ⅓ cups milk (dairy version) OR 3 + ⅓ cups full-fat coconut milk (non-dairy version)
1 vanilla bean pod (or substitute 1 tsp vanilla bean paste or extract)...
(continued in post)
View On WordPress
#dairy free ice cream recipe#dessert recipe#homemade ice cream recipe#homemade vanilla ice cream#how to make ice cream#how to make ice cream by hand#ice cream#ice cream by hand#ice cream immersion blender recipe#ice cream recipe#ice cream without a machine#no churn ice cream recipe#no machine ice cream#non dairy ice cream recipe#Stardew Valley#stardew valley ice cream#vanilla ice cream recipe
1 note
·
View note
Text
@fetusdeletustotalus I actually happened to take pictures the most recent time I made beef burgundy, which is very handy here. What I usually make is basically an extremely simplified, totally stove-top version of the dish. I don't necessarily reference a specific recipe, but ATK has a version called Modern Beef Burgundy that's similar, though theirs is much more complex and probably, resultingly, better. I find that using fairly few ingredients works perfectly well for me, and allows me to cook this routinely without any fuss and without needing a special trip to the grocery store for anything other than a shallot if I'm out or some fresh thyme. I rely on method to build flavor, and it works for me.
Basically, for one pot:
1 lb or more of chunks of high connective tissue beef- I usually just buy what is labelled "stew beef" by the grocery store
As many carrots as I want (about twice the amount pictured), half cut into circles and half cut into quartered chunks
One onion, half cut into big chunks and half diced
A tablespoonish of butter
1 shallot, half quartered and half sliced
As much garlic as I'd like
As many potatoes as I'd like, cut to roughly similar sizes and then submerged in cold water to keep them fresh in the fridhe while everything else works. This recent batch featured maybe too many potatoes even for me, an extreme lover of potatoes
1 bay leaf
A few sprigs of thyme
3ish cups of chicken broth (not beef broth, because the storebought stuff just isn't good ime, though I've been meaning to experiment with better than bouillon beef since the chicken is so good)
3ish cups of red wine, ideally something drinkable and robust
Corn starch dissolved into a little bit of cold water- more than I, at least, initially guessed I would need
S&P
Prep all your items, and you can spend almost no time touching anything after the first few minutes.
Steps post prep:
Sear beef over medium high heat in a generousish amount of oil, just enough to get sufficient color on all chunks. I salt in the pan, and cook in batches. The reason I do this is to prevent crowding the dutch oven/steaming the meat rather than frying it. Once a chunk is ready, set it aside on a plate, etc, working in batches. You will need to monitor heat, and likely lower it at some point in this process to prevent oil smoking or anything burning. This is the only step that's trickyish.
Lower heat to medium low. Add a tablespoonish of butter. I do this for yumminess reasons and because it helps to prevent the oil/beef fat in the pan from burning. Add in the roughly chopped half of the carrots and alliums. S&P in pan. Cook until everything has some light charring. Then, add in chicken stock, wine, the bay leaf, and maybe 2 sprigs of fresh thyme. Salt again. The reason that I do this is basically to make a richer beef stock- the flavor from these carrots and onions is part of the stock, and these will eventually become mush. These are not to be eaten as pieces.
Bring to a low/moderate boil and let it reduce a little. I let it reduce until I no longer really strongly smell wine. At that point, add in beef chunks, submerging them as much as possible in liquid. Reduce to a simmer. Walk away and forget the stew for a minimum of 2 hours.
Pull beef chunks, set aside. Pour the stew liquid into a bowl through a strainer. You will be left with very mushy vegetables and your herbs in the strainer, and basically finished stew stock in the bowl. Toss the bay leaf and thyme. I personally mash the vegetables up as much as possible, then add them to the stew and stir as much as possible. If I were being sophisticated, I might immersion blend the veggies in for texture uniformity. But it's stew, and I don't have an immersion blender and this sure isn't worth using a standard blender for me. The only reason I don't just mash the vegetables in the dutch oven is that I use a potato masher and don't like using metal in my dutch oven. Otherwise, I'd just mash it in the pan directly after removing the beef.
Put everything back into the pot, and add your more nicely cut carrots, onions, and potatoes. Simmer for another 30 minutes minimum.
Prep corn starch. Once added to the stew, bring it to a boil for a minute minimum to allow the corn starch to set up.
Profit
Basically, once the veg is cut and the meat is seared, you're doing very little. This is definitely not the most classic or involved beef burgundy, it's just how I personally choose to make beef stew when I make it. Some people like to remove the fat from the broth, and there is a special measuring cup sort of device you can purchase cheaply for that purpose, or you can use an ice and ladle trick that I've heard works well. Or you can do what I do and just leave it.
55 notes
·
View notes
Text
planning out this menu for next week so of course thinking about the ghouls and their kitchen/food habits
dew loves sweet, crunchy treats. kettle corn, frozen chocolates, chocolate covered nuts. anything sweet that will leave a trail of crumbs will do. what he hates, however, is dishes, so he'll do anything possible to avoid making more, including using a paper towel as a makeshift plate (this of course leads to more mess, and mountain has nearly banned him from the space on several occasions)
rain loves spicy foods. ordering thai? he's requesting level 5 spicy, with extra chili paste on the side. loves to chase spice-intolerant dew around offering kisses after. he has too many teeth, so he won't touch stringy foods like celery. in the kitchen, he will clean as he goes, but never remembers where to put the spatulas or whisks so good luck figuring out which drawer he plopped them in
mountain also has a sweet tooth, but more for cakes and cookies. his baking is rivaled only by sunshine, and they'll tackle the most difficult recipes together to make actual magic. also makes the best ✨️special✨️ treats with his home-grown stash. extremely clean and organized; everyone knows better than to bother him in the kitchen, choosing to sit and observe at the island instead. if they're extra good, he'll slide them a sample
swiss loves savory and crunchy snacks. chips, pretzels, extra toasty cheeze-its. mountain made him savory trail mix once and now he asks for a pound of it every yule. will keep the kitchen pretty tidy, but has an unfortunate habit of forgetting to close the cabinets he opens and has bonked himself on more than one occasion. also known to make anything into leftover sandwiches that have no right to be as tasty as they are
aether is a grill dad. grilling is peaceful for him, plus it keeps his hands warm. loves a good classic burger, or a grilled chicken salad, definitely a savory guy. there could be a foot of snow outside, and aeth will be lighting the grill up for dinner without complaint. he's still learning to use the smoker, ever the perfectionist, but no one is complaining about eating the "messed up" brisket that doesn't quite fall apart when you poke it
aurora is the soup queen. loves eating soup, making soup; all soup, all the time. the den has a lot of mouths to feed so mountain made her a special step stool to help her see more easily into the massive kitchen stock pot while she cooks. her favorite to eat (but least favorite to make) is cauliflower soup, it's creamy and delicious, but every time she uses an immersion blender the ceiling gets as much soup as she does
sunshine also loves baking. her favorite is a classic raspberry french macaron and she has perfected the technique - it's impressive. phantom loves to watch her cook in particular, she's so clean and precise, they hope one day to hold a measuring cup like she does. sunshine is a bit more patient in the kitchen, showing whoever is watching little tips and tricks. wears the cutest floral apron, almost always covered in flour handprints
cumulus is all about fruits and berries, loves citrus and blackberries the best. mountain painstakingly cares for a little tangerine tree, just for her. her favorite foods to make are comfort foods, and she always makes the macaroni and cheese for big group dinners. everyone begs for it (and rain doesn't even add hot sauce), but she is definitely one of the messier cooks. everyone knows she has been in the kitchen when there are wrappers left about, little twist ties on the counter. the pack doesn't mind terribly, not when her dishes could cure any emotional wound
cirrus is all about cold, sweet snacks. loves ice cream and popsicles, the freezer is well stocked. her favorite is orange pushpops, and she will take exactly zero questions about it. works with great efficiency in the kitchen, and will often be the one planning dinner party menus with mountain. that, and which special snack he should make next. her specific cooking talent is bread, in particular sourdough. she made a cinnamon bread once that made dew cream his pants, he still hasn't lived it down
phantom burned water once, never tried cooking again. loves to wear a thrifted shrek shirt, "in the morning, im making waffles." they aren't, they barely use the toaster, but they'll make puppy eyes at mountain until he sighs and starts getting the batter ready. will eat anything anyone feeds them, but has an extra soft spot for those cloyingly sweet white puffy sugar cookies with bright colored frosting and sprinkles. the first time they had one was halloween, and they insisted on saving all the bat sprinkles
#the band ghost#nameless ghouls#rain ghoul#dewdrop ghoul#phantom ghoul#swiss ghoul#aurora ghoulette#mountain ghoul#aether ghoul#cirrus ghoulette#cumulus ghoulette#sunshine ghoulette#ghost headcanons#this got long if it's annoying on the dash ill add a readmore just let me know 🤍#written on mobile between grocery planning so if you see mistakes shhh you don't
68 notes
·
View notes
Note
I am allergic to all nightshades (tomato, potato, peppers, eggplant) as well as shellfish. I'm also physically disabled, so standing at the stove or counter for long periods of time is painful. My food options are so limited as a result, and I end up relying on frozen foods more than I'd like. Any ideas?
Trail mix: Lots of things can be purchased in pre-sized pieces from bulk stores and mixed in zipper bags. I recommend dried fruit or berries without added sugar, seeds (pumpkin, sunflower, etc..), nuts, and puffed grain or cereal pieces. Making your own mix is usually a healthier and more customizable option than buying pre-made, so you can expand it out to a meal or just eat as a snack.
Meal shakes- Combine a regular smoothie recipe with some heavy cream or nut butter for more calories. These are much easier to clean up after if you use a stick blender and rinse it off immediately.
The following recipes minimize prep, or allow prep to be done at a different time than the meal will be consumed:
Sheet pan meals: Cut pieces of 2 different vegetables (sweet potato, onion, broccoli, green beans, cauliflower, etc...) and a meat (chicken, sausage links, beef, pork, etc...) into 1-inch cubes, toss in oil of choice with spices of choice (I like garlic, onion, salt, and black pepper), lay on a sheet pan, and bake until the meat is cooked through (30-45mins at 350F).
The chopping can be done seated and/or done ahead on a good day (or even purchased pre-cut at some supermarkets) and frozen (lay on a baking tray in the freezer for an hour, then put in a zipper bag) for a quick meal on a bad day. You can cut down on dishes by lining the pan you freeze or cook with in parchment paper.
Instant Pot or slow cooker meals: Put some meat, roughly chopped onions, spices of choice, oil of choice, and broth in a slow cooker or instant pot, set to appropriate settings and wait.
Make rice or other starch ahead of time and freeze in portions. Then all you have to do is microwave it to go with a sheet pan dinner or instant pot dinner.
Non-nightshade sauces can be tricky, but here is a relatively easy one that doesn't require sautee-ing. It does require an instant pot or slow cooker and blender or immersion blender.
youtube
36 notes
·
View notes
Text
apple butter recipe 🍎
10ish apples
~1 cup apple cider (the cloudy non-alcoholic stuff)
~1 cup maple syrup
cinnamon (optional, measure with your heart)
pinch of salt
peel, core, and chop up your apples, keep the pieces on the smaller size so they're easier to break up
combine your apples and cider in a pot with a heavy bototmand place on the stove over medium low heat. keep an eye on it so nothing burns, and break up the apples with your spoon as they soften. keep cooking for about 30 mins, until it gets to an applesauce-like consistency (see the first pic). it's fine if you still have some chunks of apple at this point, it's all going to be blended later
add your maple syrup, turn heat to low, and let the apple mixture reduce and caramelize until you get something like the second pic (about 2 hrs). stir frequently so nothing burns, about every 10ish minutes for the first hour and every 5ish minutes for the second, that's especially important towards the end.
once it's reduced, add your cinnamon and pinch of salt to finish it off. you could also add some vanilla but I prefer it without
using a blender or immersion blender, blend the mixture until smooth (if using a blender let it cool a bit first so it doesn't explode 😭). it'll set to a firmer consistency & deepen in flavor as it chills. enjoy on toast, bake with it, use it in a marinade, or eat it by the spoonful to your heart's content 😌👍
#i can't wait to go home & bake with this before the vaccine side effects start to kick my ass#recipes#my food
66 notes
·
View notes
Text
Roasted celery and potato soup
This soup is a great way to use up limp celery! It combines a base of roasted and puréed garlic, celery, and potatoes with a sweet, sour, and spicy tempering of chili, tamarind, jaggery, and lime. The result is an exploration of sour, citrusy, and nutty spices (mustard, annatto, fenugreek, coriander)—an earthy and savoury depth of flavor with a bright kick.
Recipe under the cut!
Patreon | Tip jar
Ingredients
For the soup:
1 head of celery (about 10 stalks)
4 medium yukon gold potatoes (800g)
1/2 head of garlic
About 1/4 cup of extra virgin olive oil
1/2 tsp black mustard seeds
1/2 tsp yellow mustard seeds
1/4 tsp annatto seeds
1/4 tsp fenugreek seeds
1/2 tsp black peppercorns
1/4 tsp coriander seeds
1/4 tsp ground ginger
Salt, to taste
4-5 cups (950 to 1000mL) vegetable stock
For the tempering:
1 Tbsp non-dairy margarine
1 dried red chili, broken in half
1/2 tsp black mustard seeds
2-3 Tbsp jaggery or brown sugar, to taste
3 Tbsp tamarind purée
1 Tbsp freshly-squeezed lime juice
1/4 tsp light Cantonese soy sauce (or substitute any other soy sauce)
1/2 tsp red pepper flakes, or chili oil
To replace the tempering, you could use anything sour, sweet and savoury—try vegeterian Worchestershire sauce, or usata sosu.
Tamarind purée, often in jars or cans labeled "tamarind concentrate," can be found at east, southeast, and east Asian grocery stores. Blocks of dried tamarind pulp can also be purchased, seed-in or seedless. Break off about a tablespoon of tamarind pulp; soak it in a couple tablespoons of just-boiled water for about 30 minutes; palpate the pulp with your fingers and remove any tough seeds that you feel; blend the pulp and water together in a blender; then pass the resulting liquid through a sieve to remove any stringy bits or seed fragments.
Instructions:
1. In a small, dry skillet on medium heat, toast the coriander seeds, black peppercorns, and fenugreek seeds until spices are fragrant and fenugreek is a couple shades darker. Remove. Toast black and yellow mustard seeds for a minute or so until fragrant. Grind all spices (including the ginger) in a mortar and pestle or spice mill (I would recommend the latter—annatto is tough to pulverize).
2. Cut off the base of the head of celery to divide celery into stalks, then wash and drain. Cut each one into halves or thirds. Include some of the leaves, if you have them; optionally, reserve some for a garnish.
3. Cut onion in half lengthwise (through the root), then cut each half into fourths or sixths. Halve a head of garlic; cut off the very top of it to expose each clove; drizzle about a teaspoon of olive oil over the exposed cloves; and wrap the whole in aluminum foil. This will allow the garlic to slowly roast without drying out.
4. Coat celery and onions with a few tablespoons olive oil and about half of the spice mixture. Roast celery, onions, and garlic at 385 °F (196 °C) for 20-30 minutes, until onions are deeply golden. Stir and flip over every 10 minutes or so during roasting to ensure even cooking.
5. Peel and cube potatoes and coat with a couple tablespoons of olive oil and most of the remaining spice mixture. Bake in a shallow roasting pan at 425 °F (218 °C) for about 25 minutes, until browned.
If you don't have a second oven, or don't have time to wait until the celery and onions are finished roasting: dice your potatoes, heat olive oil on medium in a large pot, and add potatoes and spices. Fry, stirring every five minutes or so, until potatoes are golden brown on the surface, then continue with the steps below.
6. In a large pot, combine roasted celery, onions, and potatoes with salt to taste and enough stock to cover. Squeeze the roasted head of garlic to remove the garlic from the peels, and add the garlic to the pot. Add remaining spice mixture.
7. Raise heat to high to bring to a boil, then lower heat to simmer, uncovered, for about 20 minutes. Blend using an immersion blender, or in sections in a conventional blender. Taste and adjust spices and salt. Cover to keep warm.
For the tempering:
1. Heat margarine in a small skillet on medium until sizzling. Add chili and fry for a couple minutes, flipping occasionally, until fragrant. Add mustard seeds and fry for another minute or so, until popping.
2. Add jaggery or brown sugar and allow it to melt. Add tamarind, soy sauce, and pepper flakes or chili oil, and continue to heat until mixture returns to a slow boil. Remove from heat and stir in lime juice.
3. Divide soup into bowls and garnish with a spoonful of tempering sauce, celery leaves, sliced roasted celery, additional spice mixture or pepper flakes, etc.
#amongst all the research I do to recreate dishes it was fun to simply make something up!#though of course 're-creation' is never just re-creation and does always involve curation and decision-making#soup#cooking#US American#I guess?
74 notes
·
View notes
Text
HOMEMADE TOMATO BASIL SOUP AND GRILLED CHEESE
I hosted a bbq a couple weeks ago and had all these leftover tomatoes that didn’t get used for burgers so I made soup!!! Its been rainy where I live which made this the perfect comfort meal😌
To be honest, I was worried about making the soup bc I didn’t have an immersion blender, but I went ahead and just let all the veggies cool after charring them in the oven and threw it into a regular blender! Worked just as well!!!!!!!!!!
I THOUGHT IT TURNED OUT SO GOOD I AM SO SO SO PROUD OF MYSELF!!!!!!!!!!! Perfect thickness and flavor without being too tangy!
Grilled cheese was crisp crisp, provolone and cheddar combo!!!!
10/10 I am proud◡̈
#food#foodie#food blog#foodlover#food pics#bread#grilled cheese#food porn#dinner#foodgasm#food diary#tomato soup
60 notes
·
View notes
Text
Bella Brand: Simtimates Recolors
Published: 11-7-2023 | Updated: N/A
SUMMARY
“Inspired by the wealth of Bella Goth lore from the Sims/SimCity franchises (aka the “simsverse”), the Bella Brand Series includes more than a dozen sets and 230+ new business-themed items. Lore suggests that the wealth/influence of the Gilman, Crumplebottom, Bachelor, and Goth families increases considerably under Mortimer and Bella Goth, especially the latter. So, this series imagines what a prestigious Bella-based brand might look like…”
Expand the Bella Brand in your game with Simtimates! Update your nighttime wardrobe with bold, flirty charm. High-end styles paired with playful prints will transform any bedroom into a moonlit runway.
*These recolors apply to several (nearly all) sets in the Bella Brand series. They are meant to compliment the 4t2 conversions by @applewatersugar and @platinumaspiration HERE (Part 1) and HERE (Part 2). Sims can exchange the apparel items (clothing, gift cards, bags, gift boxes) for one of these outfits, adding a bit more immersion and/or storytelling value.
DETAILS
Requires ALL EPs/SPs.
You need Mesh Set 001 (Simmons, 2023) and the Display Counter (BellasSecret_Counter_Somedaythesun)from the TS2 Maxis Match Lingerie Store Set (SomedayTheSun, 2023) – these items are required for all textures to display in-game. The counter uses recolors from the Bosenklavier Model B grand piano (Bon Voyage EP). Find recolors for the counter interior in the Bella Brand: Retail Floor Set (Simmons, 2023).
Recolors may include swatches for items in other Bella Brand sets such as signs, packages, cosmetics, etc. Objects in Sims 2 are limited to two recolorable parts, so not all items are recolorable in the same way. Find additional recolors for Bella Brand sets on this site under #ts2recolors, #co2recolors, and #co2bellabrand.
DOWNLOAD (choose one)
from SFS | from MEGA
Functional Apparel Objects
Apparel objects are debug items and show up as “clothing pile” in the catalog (Misc > Dressers). They must be placed on one of the DEBUG displays/shelves or they’ll float. Once purchased, take them out of the sim’s inventory and choose from one of the following:
Purchase Clothing. Select an outfit (or several) of any type. Each apparel object is worth §100 towards the TOTAL cost. Sims save more money (and your businesses make more money) if they use one apparel object per new outfit.
Sell. Recycle the object for §100 simoleons. If you exit the Buy Clothing window without adding anything to your shopping cart, §100 will be added to the sim’s household funds instead.
Apparel objects are worth §100 regardless of how much sims pay for them on OFB/community lots. Pricing an item below this amount can function like a discount sale (i.e., pay $75 in-store and §100 towards the purchase or a 25% “discount/rebate.” You can decide whether this counts as cheating). Pricing it above this amount is not recommended since sims will end up losing extra money.
Debug objects have slots which “catch” fellow clones if you place them too close. To prevent this when trying to clutter them close together, turn “snap objects to grid” OFF and “move objects” OFF.
CREDITS
No copyright infringement intended. All trademarks belong to their respective owners. CCA = Creative Commons Attribution. Thanks: @catherinetcjd, @gayars, @gummilutt, @haziewhims, @kashmiresims (Rach’), @somedaythesun, whoward, Easy Shine Removal Kit (PF Forest, 2023), Reducing GUIDs/OBJs Tutorial (HugeLunatic, 2022), Sketchfab and Blender Communities. Sources: SEE CREDITS (ALT).
20 notes
·
View notes
Text
[Anna and Bernhard Blume]
* * * *
RUSTIC POTATO LEEK SOUP
DESCRIPTION
This Rustic Potato Leek Soup recipe is kept nice and chunky, it’s naturally gluten-free and vegan (no cream), and it’s full of the coziest, comforting, simple flavors.
INGREDIENTS
2 tablespoons olive oil (or butter)
1 medium white onion, peeled and diced
3 leeks, sliced into 1/2-inch half moons (white and light green parts only)
1 rib celery, thinly sliced
5 cloves garlic, minced
1/2 cup dry white wine
1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks
6 cups vegetable stock
4 sprigs fresh thyme
2 bay leaves
1/4 teaspoon cayenne (or less, if you prefer)
fine sea salt and freshly-cracked black pepper
optional toppings: homemade croutons, grated Parmesan, chopped fresh chives
INSTRUCTIONS
Sauté the veggies. Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
[Note: I reserved about 1/3 of the soup and blended the rest with an immersion blender, adding back in the potato and leek. Tasted great, creamy texture without cream.]
Serve. Serve warm, garnished with whatever toppings sound good, and enjoy!
[my food and recipe blog: Continual Feasts]
#recipes#Continual Feasts#recipe#potatoes#Potato and Leek Soup#soup#main dish soups#Anna and Bernhard Blume
9 notes
·
View notes
Text
What if Miitopia gave us the option to combine personalities?
“I am gonna take a break!” Dystopia lied as naturally as she breathed.
ok, the headcanons and theories and, indeed, gonna slow down to prevent burnout- but I will stay as active as I can here, dw!
The personalities- the very building blocks of the game’s immersive quality and one of the reasons as to why Miitopia is so, so different from other JRPGs. They are a simple system, yet it works like a charm thanks to its simplicity.
In spite of its strengths, it didn’t deter me from thinking to myself: what if we were to expand upon this structure- give it a little more flavor and pizzazz? It shouldn’t have to be as complex as Tomodachi Life’s personality system, something that could give the players more options- a little more variety?
So, without abandoning the smooth UI of the game itself, I present with the option of “fusing” 2 personalities! It could operate in the same way as one of the minigames within TL in which you have to choose two options and see if you got the right answer (the shadow minigame). The order in which you chose the personalities wouldn’t count; they’re gonna be thrown into the blender anyway.
Without further ado, here are my ideas for some personality fusions:
-
Cool+Energetic: Daredevil
Kind+Laid-back: Wise
Stubborn+Energetic: Passionate
Airheaded+Cautious: Paranoid
Laid-back+Cool: Unfazed
Energetic+Kind: Optimist
Kind+Cool: Chill
Laid-back+Cautious: Provident
Energetic+Stubborn: Resilient
Airheaded+Cool: Chuunibyou
Laid-back+Airheaded: Daydreamer
Cautious+Kind: Protective
Energetic+Laid-back: Carefree
Stubborn+Kind: Strict
Airheaded+Energetic: Creative
Kind+Airheaded: Naive
40 notes
·
View notes
Text
I was so bothered about the Miku Expo LED screen and how uninspired it was placed on the stage that I took it upon myself to try and design a new layout that would implement it better.
Bear in Mind that I haven't seen this live yet as well as just general blender eevee rendering aesthetics.
I spent an hour whipping up this design that uses similar framework as the actual stage while also trying to minimize the problems of immersion.
My main gripe with the current stage design is that the set up that they have seems to be designed for a transparent screen thus making it so the LED screen just looks lazily placed in front of it.
By Pushing forward the stage assets & putting the LED back a bit, it frames the character more and creates a more in the Scene illusion.
I didn't put lights directly behind the screen like the actual stage does, rather opting for them to be more off to the side. As well as behind the Screen but high enough above that it doesn't hit the screen and frame it.
I also shrunk the tall box things, as I think that their scale makes the LED screen look more pathetic. Now the logistics of this move is uncertain because currently that is where the band is imprisoned, and scaling down the boxes might not allow them to fit anymore.
There's still issues of sight lines and illusion disturbances at more extreme angles, but that would be unavoidable even with the holo screen. The most disruptive problem with my change is that depending on the angle the boxes obscure the view of the screen. Though the effects of that can be minimized by limiting where ticket holders are allowed to sit & stand.
Another thing that could be done is limiting the amount of light that shines on the stage, which instead allows the LED board the blend in to the back wall more. Which even when put in Immersion Breaking Angles feels less bad when its harder to see the difference between the screen and the wall.
Other Things That could have been done:
-Bigger LED, as I mentioned earlier the LED screen is dwarfed by the current set, if it was bigger or at least Wider it wouldn't look so pathetic next to the assets.
-A different idea is that it is designed for and LED show, much like how Electronic music Concerts, Hololive, and Nico Nico cho party is. Where the Crytonloids are performing In A Virtual Set or with Motion Design.
There are even times where the actual concert does this with motion graphics & lyrics, but its not enough to actually be anything more than visual fluff.
I get that this one is a shot in the dark considering that historically Miku Expo re-uses old models & renders rather than applying the tracking data to new ones.
Still, Tons of Musicians implement LED screens behind their performances to enhance the show. To do things visually, aesthetically, and artistically that wouldn't be capable without it.
With a performer that isn't limited by physical capabilities, why restrict the show to physical constants and physical aesthetics?
And If the LED board instead of the glass hologram ends up breaking the immersion of the virtual performer, why bother trying to maintain the aesthetic of that illusion anyway?
#Miku Expo#miku expo 2024#blender#b3d#my art#Anyway everyone needs to watch Madeon Live at Red Rocks. Unless they are sensitive to flashing lights of course.
5 notes
·
View notes
Text
Improvised Chili
Wait until 3am
Start by browning your meat. I used 1 lb ground pork and 2 lb ground beef, both 80/20, along with a bit of salt and fresh ground black pepper.
Drain as much fat from your meat as you can without spilling the meat in the sink. Add the meat and remaining fat into your slow cooker.
Dice 1 large yellow onion and add to slow cooker.
Gather your canned ingredients. Realize that you don’t have enough of anything to make this the usual way.
Open a 28oz can of whole peeled tomatoes. Pour the liquid into the slow cooker, then use an immersion blender on the tomatoes directly in the can. Do a bad job so there is some puree and some basically still whole tomatoes. Add to slow cooker.
Add 1 15oz can of diced tomatoes and 1 10oz can of Rotel tomatoes and chilis to the slow cooker.
Add 1 15oz can of kidney beans, 1 15oz can of pinto beans, and 1 15oz can of black beans, including liquid, to the slow cooker.
Add 3 packages of chili seasoning mix (I used 2 regular heat reduced sodium and 1 hot normal sodium).
Stir and set to low heat for 8 hours.
It is now 3:45am. Go to bed.
Wake up at noon, stir and taste chili. It’s ok.
Wait 90 minutes for your cousin who said he was probably coming over, then decide you can’t wait any longer and have a small bowl. It’s still ok.
Wait 90 more minutes. Still no cousin. Have a second bowl, this time with some shredded cheese sprinkled in. It’s still just ok.
Add in a few heavy sprinkles each of: garlic powder, cumin powder, chili powder, cayenne, smoked paprika, and cinnamon. Stir and return to low heat for an hour.
Leave on warm until you get hungry again. It’s a lot better than ok this time. Eat two bowls.
Put the leftovers away and realize you should probably eat a goddamn vegetable at some point and it’s 10pm now.
7 notes
·
View notes
Text
Nobody asked but here’s my tomato soup recipe that only needs (mostly) shelf-stable ingredients.
Cooking oil of choice, I usually just use canola but olive oil does work exceptionally well with these flavors
1 medium yellow onion, chopped (white also works, avoid sweet or red onions)
Enough garlic to feed your soul, at least five cloves, smashed and peeled, don’t bother mincing it
1 can of white beans (great northern, navy, cannellini, etc. You’re looking for something soft and creamy without a strong flavor.)
2 cans of tomato (My grocery store has about ten different types of tomato chunks such as crushed or petite diced. As long as it’s pieces of tomato flesh without seasoning, it’ll work. We’re blending this soup so don’t sweat it. Also, unless you’re drowning in fresh tomatoes from the garden, don’t bother to use them in this recipe, they’re getting cooked and puréed so the advantages of fresh tomato will be mostly lost.)
1 can of tomato paste (cans are typically 6-8 oz but the more the merrier!)
1 block of cream cheese, ricotta, sour cream, or other dairy (optional)
A pinch of red pepper flakes (optional)
1 tsp of dried oregano (honestly, I’ve never measured but this feels about right)
Salt and pepper to taste
A Lot of basil (fresh is better but dried also works) if you can’t find any basil, ground fennel or anise seed would also work but the flavor isn’t identical
This soup will work without the cream cheese, the beans will thicken it and make it creamy but will be slightly thinner. If you’ve got everything else and you don’t have/can’t use cream cheese, don’t let that stop your soupin’!
1. In a large pot or Dutch oven over medium high heat, pour enough oil to coat the bottom of the pot. Once the oil has warmed (usually about 30 seconds), add the chopped onion. Salt the onion and cook until softened, stirring occasionally to prevent burning. Add the can of beans, including liquid, and the smashed garlic. Simmer for 3-5 minutes or until the onions have become slightly translucent.
2. Add the tomatoes and tomato paste to the pot and fill one of the cans of tomato with water, add to the pot. Add a bit more salt, stir to combine and let simmer for another 3-5 minutes.
3. If using cream cheese, add to pot along with the oregano, red pepper, more salt and black pepper. Using the stirring spoon, chop up the cream cheese into smaller chunks and continue stirring while the mixture simmers being careful not to let it burn on the bottom.
4. Remove from heat to blend either using an immersion/stick blender or a traditional blender. Be sure to completely purée the soup and add water as necessary to get a smooth consistency.
5. Right before serving, add the chopped fresh or dried basil and stir in before dishing up. Basil loses its flavor if heated for too long so try to add it as close to serving as possible.
9 notes
·
View notes
Note
may i have the recipe for that scrumptious delight ?
for sure, it's just a gooey butter cake. it was my first time making it but i was really happy with the results! recipe under the cut:
for the crust:
2 cups AP flour
1 ½ cups granulated sugar
2 tsp baking baking powder
½ tsp salt
1 egg
½ cup melted butter
2 tbsp half and half (or milk or whatever)
1 tsp vanilla extract
for the filling:
8oz cream cheese
2 eggs
1 tsp vanilla extract
½ cup melted butter
16oz powdered sugar
assembly:
preheat the oven to 350F and grease a 9x13in baking dish. sift the flour, sugar, baking powder, and salt into a bowl and mix to combine. add the egg, butter (make sure it's not so hot as to cook the egg), milk, and vanilla. mix until homogeneous and then press into an even layer on the bottom of the baking dish.
in a separate bowl, beat the cream cheese until loosened and then add the butter, eggs, and vanilla. i had to use an immersion blender at this point to mix it without the cream cheese clumping up. sift in the powdered sugar in batches while stirring and then pour the mixture into the pan, spreading into into an even layer. bake it all for 35-40 minutes, or until mostly firm and well-browned. let cool for about 20 minutes or until only warm to the touch and then dust with powdered sugar.
sidenote: it was very good, but i put some cardamom, ginger, and cinnamon in the powdered sugar used as a topping, and i think the filling would really benefit from similar seasoning. haven't tried that yet though, so take it with a grain of salt.
14 notes
·
View notes
Note
Hi!
I love your cc so so so much, as a disabled simmer I could not imagine playing without your cc!
I really like your new crutches cc, but it made me wander will you be doing elbow crutches? It's the type that I use daily, and would love to give them to my sims who have them in cas, so they're houses can be even more immersive ^^
Also, if you are going to do them, I'll probably recolour them as I love making my irl mobility aids colourful and decorate them.
Do not worry if you're not up to it! I hope some day I'll finally be friendly enough with blender to do my own full 3d cc
Thank you so much! ❤️
I'd love to make those in the future! But in the meantime, I found these! I'm not sure if they're just poses or actually useable but they're something! I think Katverse has made lists of disabled cc too on her website; I think it's katverse.com?
Also, feel free to recolor anything of mine - whether for yourself or to post it. I don't mind. 😊
Also for blender, blender guru on YouTube has taught me a ton! That & sims4studio.com has so much information. 😊
Good luck hun & thank you so much for your sweet comment - literally asks like these keep me making cc. ❤️
6 notes
·
View notes
Last Seen Blogs
exxpressoyourself-blog
Expresso Yourself
rookdatprettynigga
Rookie Rook
afernandapires
Nanda Pires
vampgothbby
˚₊‧⁺⋆♱
tommoslass
paradise edition