13flowersandfoxes

[13flowersandfoxes]

English added by me :)

[13flowersandfoxes]

When people get a little too gung-ho about-

wait. cancel post. gung-ho cannot be English. where did that phrase come from? China?

ok, yes. gōnghé, which is…an abbreviation for “industrial cooperative”? Like it was just a term for a worker-run organization? A specific U.S. marine stationed in China interpreted it as a motivational slogan about teamwork, and as a commander he got his whole battalion using it, and other U.S. marines found those guys so exhausting that it migrated into English slang with the meaning “overly enthusiastic”.

That’s…wild. What was I talking about?

[13flowersandfoxes]

I’m done with all my test and finals for undergrad. Now I just want to know my grades ugh

#hana talks

[13flowersandfoxes]

[13flowersandfoxes]

What's everyone's favourite flowers that aren't like. The normal ones. Like everyone's a fan of roses and sunflowers what's a more niche one. One you don't get in gift sets. Mine's sweet peas

#sticky geranium #and lupine

[13flowersandfoxes]

[13flowersandfoxes]

Mythbusters is great because Adam Savage will be like “Could Sir Arthur have built a surface to air missile with Middle Ages technology? Probably not. Anyway here’s how to make a bomb.” And Jamie will be like “If all goes well this will not blow up instantly and kill us.” And the three other guys are trying to see if you could kill a person by throwing an egg really fast.

[13flowersandfoxes]

im sorry for reblogging this again but this tag has obliterated me

#they also once tried to design a car around it thinking #it carried some secret to aerodynamics #it doesn’t though #they’re very clumsy but they’re in water so it’s fine

[13flowersandfoxes]

Prison guards: Iroh? Escape? Ha! That weak, senile old man couldn’t escape if we rolled a red carpet to the door!

Iroh alone in his cell:

[13flowersandfoxes]

hipness purgatory

indie sleaze

global village coffeehouse

supergraphic ultramodern

memphis-milano

internet awesomesauce

pacific punk wave

utopian scholastic

frasurbane

curly girly

pastel southwestern

mission school

[13flowersandfoxes]

new reaction image

[13flowersandfoxes]

CHICKEN WITH ARTICHOKES

Follow for recipes

Is this how you roll?

#recipes

[13flowersandfoxes]

Here’s an enlarged response to the “Reblog if you know how to cook, even if it’s just ramen” post…

Yup, I can cook. Pretty well, too, though Food Network has nothing to fear. My preference is for one-pot stuff like stews, daubes, eintopfs, tajines, chilis, goulashes, curries - oh, and sauces for pasta (there’s a really simple one below.)

That way all the peeling, chopping and stirring is done before the lid goes on and the stove is turned RIGHT DOWN. Now wash up. Leaving a clean kitchen will make you just as popular as being the one who did the cooking. Possibly more so. Then go do something else for a couple of hours - TV, gaming, Tumblr -  until it’s time for dinner. Check once in a while (set a timer if you have to) to make sure things haven’t gone dry*, give it a stir to make sure things haven’t stuck to the bottom.

*We have a Doufeu (from French doux “soft/gentle” feu “fire/heat”)…

…which is a casserole with a recess in the lid that holds water. The difference in temperature makes the steam inside re-condense and drip back down to baste the food. It will take hours and hours to boil dry, because of physics - which means we can go out for a walk, and if that November walk involves a local pub that’s just had a nice new wood-burning stove installed in the corner, well… :-)

New Le Creusets like the one above are hideously expensive, but older Le Cousances like this one pop up at garage sales and are well worth finding.

We have this design, in orange enamel, which @dduane found on eBay. Everyone goes on about putting ice in the lid recess, but since it becomes water in no time I think the ice-cubes are used just to show better in photos.

Forget about the whizzkids on Food Network. Ultra-Simple Cooking 101 is not rocket science. Boil water in a pot, put chopped meat and/or veggies into the pot**, add a bit of salt and pepper, put the lid on, turn the heat down and check once in a while until the things in the pot are soft enough to eat.

**Lightly frying things like meat and onions before they go into the boiling water makes them even nicer, but that’s Ultra-Simple Cooking 102. Traditional Irish stew (depending on whose granny you ask) doesn’t even bother.

They will have mingled their flavours together. They will smell nice. They will taste nice. If there’s a lot of liquid, you have soup. (Throw rice or small pasta like orzo into it for 10 mins.) If there’s less liquid, you have stew (buy some crusty bread for gravy-dunking and plate-wiping.)

Either way, you have cooked a thing all by yourself. You know what’s in it. There are no dodgy additives or stretchers that belong in a chemistry set. Eat it and feel mentally and physically satisfied! Then freeze the leftovers (if there are any. I sometimes have to cook extra so there will be.)

Here’s that really, really simple pasta sauce:

Keep reading

#recipes

[13flowersandfoxes]

#I’d miss some stuff but #we have some incredible local bands

[13flowersandfoxes]

Yes

POV: your friend is an ecology major and has beef with random animals

#not really but god I wish

[13flowersandfoxes]

you’re very special to me *gives you this*

[13flowersandfoxes]

RYAN GOSLING for Variety (February 2024)