GHASTLY COOL

(found it again here, google also turned up a tweet but it's deleted. I remember seeing a screenshot of a tweet -- that's what i'm hoping is in my queue)

My day job is analyzing wildlife photos, and I've been getting this strage creature on camera recently... can anyone tell me what it is?

Kevin Sanders (American, b. 1961, b. TN, USA, based Tuscany, Italy) - Shining Bright, 2014, Paintings: Oil on Canvas

Three Wrestlers, Puerto Rico, 1992. Len Prince. Pigment print.1990

Turquoise Lightning by Louise Denton

Carlo Scarpa (Italian-Venetian, 1906-1978, b. Venice, Italy, d. Sendai, Miyagi Prefecture, Japan) - Brion Cemetery, San Vito D'Altivole, Treviso, Italy Architecture

Joseph A. Smith aka Joseph Arthur Smith aka Jos. A. Smith (American, b. 1936, Bellefonte, PA, USA) - Horse With Inner Fire, 2004, Painting

everyone needs to stop doing fan edits trying to recreate the theatrical cut and updating the special effects and find the 03 Chilean cut immediately

I'm speechless.

benedetta porcaroli wearing balmain ss24 for vogue italia january 2024 issue photographed by elizaveta porodina, styled by vittoria cerciello

Konstanty Laszczka (Polish, 1865-1956, b. Makówiec Duży, Poland, d. Kraków, Poland) - Królewnę Kotkę (Queen’s Cat), c. 1928, Sculpture. Aleksandra Waliszewska was granted use from Museum of Modern Art in Warsaw to show this sculpture with her exhibition in Warsaw on June 18th, 2022.

sea, swallow me

will they send me the chamomile tea cake with strawberry icing recipe

Preparation Step 1 In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour. Step 2 Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour. Step 3 Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier. Step 4 Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain. Step 5 Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes. Step 6 While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth. Step 7 If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

A Sino-Arabic calligraphic panel by Yusuf Chen Jinhui, date unknown. This panel features the Arabic text al-hamdu li’-illah (praise be to God) in Sino-Arabic brushpaint (zhong-kai style), with the Chinese translation and the artists’ name and seal on the left.