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@hippocammpus

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Jayvik Dnd AU
Orion by Pascal Debrunner
i just think that, most of the time, you really do need to teach people how to love you. and equally, you need to be taught how to love others. this can feel scary and hard and even like a failure, especially if you're approaching a relationship with trauma - shouldn't it be easy to love me? yeah ofc. but love is an act of translation between people across experience, geography, culture, memory. it's constant, purposeful translation. and though it can be hard, there is real joy to be found in the teaching and learning of love.
đâď¸ âď¸đ
theyâre on a coffee date

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âEntwinedâ at New Orleans Botanical Garden â Lovers frozen in stone while plants plot their gentle takeover
I made yetoâs pumpkin/goat cheese/salmon soup and itâs changing my life a little bit, like holy SHIT this yeti knows what heâs doing
heyyyyy itâs october again which means itâs time for
â¨Yetoâs Superb Soupâ¨
I had posted a recipe in the comments last year, but I decided to make a better version
Ingredients:
one 2lb kabocha (you can use an equal-sized pie pumpkin, but in my opinion kabocha has a much butterier texture and nuttier flavor. Also the yeti uses kabocha in the game so it gets points for accuracy)
1-3 carrots (last year the store had the fattest carrot I had ever seen. This year I needed 3 carrots to match that volume. Listen to your heart)
2-3 celery stalks (equal to the amount of carrot)
1/2 white onion
6 garlic cloves
(optional) 2 habanero peppers
mirin/cooking wine
1 box of fish stock (if you want it vegetarian, use kelp dashi stock)
1 box of vegetable stock
4oz goat cheese. Iâve tried making this with cream cheese and feta, but the flavor really doesnât land right without the goat cheese.
1 cup? (<- it was eyeballed) heavy cream
.7lb filet of salmon
??tbsp olive oil
6 tbsp butter
a few pinches of flour
thyme, paprika, nutmeg, red pepper flakes salt & pepper
(optional) gronions to garnish
Step 1) Preheat oven to 400°F/204°C. Slice and deseed kabocha
Step 2) coat the pumpkin in a thin layer of olive oil. Season with thyme (I like dried thyme but fresh is better!), ground nutmeg, paprika, red pepper flakes, salt & pepper.
Bake for 30-50 minutes until itâs soft enough to scoop off the rind with a spoon. Thinner kabocha might only take 30 minutes, and thicker kabocha (like below) or a cake pumpkin may take 40+ minutes.
note: if your kabocha/pumpkin is especially thick, your soup may end up tasting sweeter. If you want it more umami, use less of your chosen gourd or maybe add a splash of soy sauce to the broth? Havenât tried that but itâd probably work
Step 3) Prep all your other veggies while youâre waiting for the pumpkin to bake. Dice the onion and set it aside. Chop the celery & carrots into Chunks and mince the garlique
Step 4) Wait until the timer for the pumpkin has 20 minutes or less left. Heat up your pot/dutch oven on high/med-high heat, melt 2 tbsp of butter, and add the onions. After about 6 minutes, add the garlic. After another few minutes, sprinkle flour and stir, and keep frying until it browns.
Step 5) Add the rest of the butter, the rest of the veggies, and stir. Deglaze the pan with a splash of mirin/cooking wine.
If you timed it right, the pumpkin should be about done. Using a spoon, scoop the rind off the pumpkin. While you do that, periodically check on the veggies, adding another sprinkle of flour and a some of the fish stock as it gets dry. Itâll create a sort of paste and the onions will be pretty browned at this point.
Step 6) Chop the pumpkin & add it to the pot. Add the rest of the stock. If youâre using habanero, slice it and add it now. Add any other seasonings (it may need more salt) to taste. Once the soup boils, turn the heat to low and cover.
Personally, I prefer soups with Chunks in them + I think itâs more authentic to what the yeti made, but if you REALLY feel compelled to blend your soup, do it now.
Step 7) While the soup is heating up, get out a frying pan and add a tablespoon or two of some olive oil/butter on med-high heat. Add the salmon filet to the pan (scale side down) and just let it sit there. Donât touch it. When it turns opaque halfway up, flip it until itâs fully cooked.
Once itâs cooked, remove it from the pan, remove the skin, and shred it into bite size pieces. If your salmon was really thick like mine was, and some parts of it are still pink, then toss the pink parts back in the pan to let them cook a little longer.
Add the salmon to the soup.
Step 8) Once the soup has been simmering for a few minutes and youâre too impatient to keep waiting, remove it from heat, add the goat cheese & heavy cream, garnish with gronions or whatever herb of choice, and enjoy!
In the game, this soup restores eight hearts, and it truly does feel that replenishing. This soup could cure any disease.
Quail family
something something smoked trout
Tolkien's post-Lord of the Rings musings on reconciling the idea of inherently evil people with Christian ethics may not have reached any satisfactory conclusions, but I have to confess that the idea of goblins as unfathomably wise and ancient creatures who were old when the Sun and Moon were young who simply choose to be awful little gremlins has a certain zip to it.
Goblins after witnessing the last three thousand years of bullshit go down in Middle Earth: âI wish there was a name for the type of mode Iâm about to go, but I just canât think of oneâ

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Colorwork knitting designs from Kaffe Fassett's Pattern Library (2003)
heal your nervous system with this one weird trick
PRINTS / TIP JAR
kevin and satan by vanessa stockard
nothing online is ever truly deleted. except that one fucking thing you're looking for

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flamingos flying over tanzaniaâs lake natron, a salt lake which is home to three quarters of the worldâs three million lesser flamingos, as well as toxic multicoloured extremophile cyanobacteria that thrive in water so hypersaline it would strip away human skin. for the flamingos, however, the tough skin and scales on their legs prevents burning, leaving them uniquely free to drink from the near boiling freshwater found from springs and geysers at the lakeâs edges. (x, x, x, x, x)