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I love baseball

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I've just learned that May 1-7 is International Urban Sketchers Week!

I don't know if I'll share my drawings or not, but I'll definitely put some more time into (sub)urban sketching this week

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not to be controversial bc I know this is like…not in line with shifting opinions on fanfic comment culture but if there’s a glaring typo in my work I will NOT be offended by pointing it out. if ao3 fucks up the formatting…I will also not be offended by having this pointed out…

‘looking forward to the next update’ and ‘I hope you update soon!’ are different vibes than a demand, and should be read in good faith because a reader is finding their way to tell you how much they love it. I will not be mad at this.

‘I don’t usually like this ship but this fic made me feel something’ is also incredibly high praise. I’m not going to get mad at this.

even ‘I love this fic but I’m curious about why you made [x] choice’ is just another way a reader is engaging in and putting thought into your work.

I just feel like a lot of authors take any comment that’s not perfectly articulated glowing praise in the exact manner they’re hoping to receive it in bad faith.

fic engagement has been dropping across the board over the last several years, and yes it’s frustrating but it isn’t as though I can’t see how it happens. comment anxiety can be a real thing. the last thing anyone wants to do is offend an author they love, and that means sometimes people default to silence.

idk where I’m going with this I guess aside from saying unless a comment is outright attacking me I’m never going to get mad at it, and I think a lot of authors should feel the same way. ESPECIALLY TYPOS PLZ GOD POINT OUT MY TYPOS.

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I’m honestly not sure why I bother writing about antisemitism or even reblogging those posts. The majority of the people who reblog the posts are also Jews. There are a few goyim who listen and learn but a lot of them call me a crypto Zionist and block me. It’s just very tiring to see how little people are listening to Jews and how much they’re finding more and more ways to hate us.

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that’s a whole man.

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Shabbat, Joan Landis

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#east coast

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Leverage 2x14 - "The Three Strikes Job"

#leverage

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Adult life tip.

Do not buy a cabbage unless you have one of the following:

1. A recipe that uses a whole cabbage

2. 200 recipes that use some cabbage

3. A desire to waste an entire half cabbage

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I dont think its real

#yes #i thought everyone's parents did

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CRIMINAL MINDS 2.21 — "Open Season"

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Extremely fucked up how many women get traumatized at the gynecologist because the medical community thinks women should just deal with pain

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So I got called into jury duty…

And I was put in the seat instantly, of course. I said, “your honor, I can’t be a juror on a two week trial, I have opera rehearsal.” And she said, “opera huh, well, sing something for us.”

And I did. In a federal court of law, in front of the judge, 75 jurors, the lawyers and the fucking DEFENDANT, I sang o mio babbino caro.

And the judge excused me.

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Encounter in the marsh...

Black-Winged Stilt (Himantopus himantopus), family Recurvirostridae, order Charadriiformes, and a Lesser Whistling-Duck (Dendrocygna javanica), family Anatidae, order Anseriformes, Mulleriyawa Tank, Sri Lanka

photograph by Vajira Gunasekera

#birds

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#dracula daily

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Dracula Daily Prep: Gather Your Paprikash!

It's that time of year again. Even as we speak, Jonathan Harker has departed for Transylvania, and the unhallowed halls of Castle Dracula. And as he makes his way towards that foreboding country, he will encounter a singular, most enticing of dishes: Paprika Hendl, or as we might know it better, Chicken Paprikash!

This traditional Central European dish explodes in popularity each May as we all gather around our virtual mess hall to enjoy the spirit of this most influential of gothic novels. Perhaps you yourself are considering throwing together a pot this year? Well, if you are, let this be your guide.

So, first, let's discuss the most important of the ingredients here: authentic hungarian paprika. Now, the recipe I first used last year called only for Sweet Paprika, but I personally found that version to be a little bland. I'm remedying this by adding some Hot Paprika as well. However, this is just my personal experimentation. Hungarian Hot Paprika can in fact be very hot, so if you're not comfortable with anything too spicy, feel free to opt only for the Sweet Paprika.

(Both of these I had to order online.)

Next, is another very important addition. As youre gathering your basic cornerstones of cooking (namely yellow onion, roma tomato, and garlic for this recipe) you may find yourself passing up on something that could vastly improve your dish. I'm talking, of course, about Hungarian Wax Peppers. These peppers range in heat, from meak and mild to slightly hotter than you'd average jalapeño. As per instruction, you should only use one. But on my end, I found the single pepper to be a little underwhelming, and I had trouble picking out it's flavor. So, this year, I'll be using two of them.

I got these from Central Market, an upmarket gorcer on Westheimer. They're a cousin of HEB, and you can find one or two in every major city in Texas. If you're elsewhere, try an alternative like Whole Foods, or try to find a European or International food market in your area.

Next, let's talk chicken. You can't have Chicken Paprkiash without the chicken, after all.

You're going to want to go with dark meat cuts for this. Traditionally the dish would use a mix of legs and thighs. Personally, I suggest using only the thighs, which you'll want to get bone-in and skin-on. The thigh provides a flater surface for browning than the leg, as well as more meat.

(A note on food safety, raw chicken will usually only last 2-3 days in the fridge. So you'll want to grab that fairly close to the day you're actually cooking this. If not, you can do what I'll be doing, and sticking it in the freezer until about 24 hours before I start cooking.)

So, as you gather your meat, produce, and spice you're probably asking yourself, "what on Earth am I going to be eating this with?" And the answer to that is spaetzle! A popular dumpling present in lots of Central European cooking, this is exactly what you need to tie this all together.

Now, while you should be able to find some in the international isle of most major grocers, you might also have to visit an international food store, or perhaps something more upmarket. If none of these options work, then there are a variety of other side dishes that work just as well. Egg noodles are a very popular choice, and in my very American attempt last year, I found that mashed potatoes work especially well.

Now that you've got all these things together, you're very nearly done. All that's left is the thickener. Paprikash is thickened using a blend of flour, heavy whipping cream, and sour cream. We'll get onto preparing this mixture in my post on actually cooking the paprikash, but until then, acquiring them should be a cake walk at any place food items are sold.

Now that will conclude the actual grocery list for just the Paprikash itself, but I do have one more pointer on how to really liven up this meal. Now, if you're under 21 or if perhaps you take after our dear, depraved, beloathed Count

Then you can skip this next bit. As a wine professional myself, I find that a well paired glass can add a tremendous flare to nearly any already great dinner. In the case of something like Chicken Paprkiash, and keeping with the Central European theme, I could hardly think of a better match than a good German Pinot Noir, also known as a Spatburgunder. Pinot from Germany typically has a very light body and a refreshing acidity that plays very well with the rich and creamy sauce of Chicken Paprikash. The palate of earth and red fruit should always pair nicely with the smoke of the paprika, as well as being a general good partner for any chicken. I myself am going with this 2020 Rheingou from August Kesseler.

And with that, we are done! Hit those checkout isles and make sure to get home before dark. Terrible things have sway over the world once the sun has gone down. So if the crowd does keep you locked up until nightfall, make sure to graciously accept any crucifixes given to you by kindly, elderly grandmothers and inn keepers. But whatever you do, make sure to pop in on Friday, when I'll be sharing a step by step guide on taking these ingredients and turning them into a dinner that will make our good friend Jonathan go red as a fire truck!

Happy Dracula Week everybody!

#dracula daily