Experimental Oatmeal

a. it's a week dedicated to stairs! for 7 full days, 24 hours a day, my blog will be posting a picture of stairs every 15 minutes.

q. how do I participate?

a. the hashtag for this year's festivities is #st9irsweek! starting on Sunday, June 14th,you can post pictures of stairs and tag them with #st9irsweekand I will reblog them, adding them to the queue, and enshrining them forever in the stairsweek collection for future years!

i do not accept submissions for stairposts! you must claim your part in stairsweek yourself. if you do not want your stairs featured in future years celebrations, simply delete the post and it will not be reblogged the next year.

you are also free to reblog, share, and interact with the photos, and are in fact invited/encouraged to. i really like seeing people's tags for the stairs about their opinions/favorites!

q. i don't like stairs ):

a. then block the tag and control your own online experience :)

q. why?

a. I think it's important to remind myself and everyone else that I run my tumblr to collect and post about things I want to. im not on tumblr for clout or success. if i was, I would not post 600+ photos of stairs over the course of a week. i feel like there are are probably much better, more convenient, and efficient ways to get followers on websites that make significantly more money.

also, i just think they're beautiful, interesting, and make you curious about the rest of the larger structure they're part of. they have always been a bit mysterious in that way to me!

q. how many stairsweeks have you had?

a. karkat stairsweek would be entering third grade today :)

q. when is stairsweek?

Ask and You Shall Receive!

*Quiz 1 has an average score of 40% and Quiz 2 has an average score of 25%

I use full fat Greek yoghurt and self-rising flour

Ratio by weight

Add a pinch of salt

Knead until no longer sticky, adding more flour if necessary

Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)

Roll them thin but not too thin; mine take about 45 seconds on either side

That's naan?

*runs to Google*

I was driving through Vermont with a friend, and we pulled over at a tiny shop offering Maple Items. We were on the state highway, not the interstate, so "pulling over" meant "squeezing my tiny car into a parking bay the size of a broad highway shoulder."

As we got out of the car, an older woman emerged from behind the building where she had been pruning her roses. She introduced herself as Tammy.

Her shop offered the promised variety of Maple, but also a number of small antiques and a plethora of dog figurines, plaques, and clearly-hand-stitched garden flags.

A huge purple ribbon hung on the wall behind the register, along with many pictures of small dogs. This was no county fair ribbon. It was the size of my torso. The material had the soft sheen of actual silk.

As I placed my purchases on the counter, I asked, "Do you... Breed dogs?"

Yes. She does. She has bred Yorkies for the last 40 years. Her mother bred Yorkies before her. The purple ribbon was from her national championship winning Yorkie.

You may be expecting that the infodump was going to be about Yorkies.

It was not.

It was about 40 years of drama in the Yorkie breeding community. Where – you must understand – the judging at shows is often about who you're in with, not about the dogs. This is especially true when Tammy's opponents win anything.

And Tammy's mother! Well. Phyllis has been on the Yorkie scene since Yorkies were invented. Because of this, many women of equally venerable age hold deep grudges against Phyllis. The sort of grudges that result in episodes of Midsommar Murders.

This led to deep injustices against Phyllis on the part of judges and prevented her dogs from winning so often she retired from the scene. Judging is all about who you're friends with, after all.

After 20 years in hiding, Phyllis – the One True Queen of Yorkie Breeding – hatched a plot. She may have been out of the show circuit, but she was still breeding dogs. She entered an absolutely perfect bitch in the national competition, but sent her with a handler rather than go in person.

None of the usurpers knew who this dog belonged to, and in dog-breeding circles this Does Not Happen. This could have resulted in further injustices, but Phyllis was crafty. She knew this tournament was being judged by a man from the UK, who knew naught of the drama in the US Yorkie Empire.

With these advantages – and being the best dog there – Phyllis's bitch won the highest honor at the show.

Incensed by this insult to their ill-gotten supremacy, the other owners descended on the handler after the show, demanding to know for whom he was working.

"Phyllis," said he.

The name of the overthrown queen evoked horror in the usurpers.

"PHYLLIS!? She's still ALIVE!???"

Yes, Phyllis yet lived, and this bitch – the dog, not the woman – went on to mother Tammy's current dogs. One of whom, Lucy-Fur, is the reincarnation of Tammy's sister (also Lucy). This is certain for two reasons.

Firstly, Sister Lucy absolutely went straight to Hell upon her death, and Lucy-Fur the dog is positively as evil as Sister Lucy was.

Let’s play the biggest game of kick the can on the internet.

“And we loved it, we were all having a great time, but then he saw my sister and I, and he just got this - this look in his eyes, and then-”

She hesitated, worrying the coarse material between her fingers. “Things got pretty bad after that,” she muttered. “I know it’s silly, but I try to keep - her - comfortable. We don’t know if she can still hear us, or see us, or if she’s even still in here, but I like to think she is. I talk to her when I can, I leave music on when I’m out of the house. I tried to convince my parents to bring her with us when we went to Disneyland, but they didn’t - didn’t really take that well.”

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)

3 tbsp salt

8 tbsp / 1 stick butter (you can reduce this if you don’t want to have a heart attack)

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.