Well I'm here now I guess

don’t we all, paul.

nooooo, don’t put your Temeraire content in one post because you’re anxious about taking up too much space in the tag, you’re so sexy aha

incan dragons, but they have killer head feathers. personally I like to think that they are mostly covered in elongated scales but have breathtaking feather head plumage. In the past I’ve drawn them with little decorative horns, but why have small horns when you could have 18 birds of paradise, 10 pheasants, plus a peacock on your head  

Granby with the expression sheet by soupery. I love relistening to hmd because I can kick back and watch Granby just, hate Laurence and just be like, “yeah they just don’t love each other yet” and it’s fun to know stuff they don’t. 

sometimes you gotta draw a spooky Iskierka. I love the vibes and I’ve tried to draw the other dragons warped like her but I just can’t capture it. 

Jane Roland, my beloved. also made with soupery’s sheet. Roland has to put up with so much bullshit and idiocracy from all angles, mad respect. 

oh boy, all I wanted was a modern au where when Granby was in collage or highschool he was in a gymnastics teams or somethin’ and Portland was their coach and their mascot was literally a furry Laetificat. The team was called The Flying Laetificats and this may or may not be an elaborate scheme to make Granby and Dayes boyfriends but you’ll never know. 

Tharkay! from an outfit meme comprised of Jackie Chan’s breathtaking style, so that’s why Tharkay’s got jeans. and yes, I am aware that the eagle looks like an upset seagull XD

Shading for a Longwing head

I saw a little video on youtube about making a repeating image in clip studio, so of course I tried it out with Temeraire, the best boy.

I have no idea how I want Regal Coppers to look at it makes me sad. At least I’ve come up with designs that I know I don’t want. 

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila

scenes from the annual navy/aerial corps reunion*