which oomfs want to do this together?
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oozey mess
YOU ARE THE REASON

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tannertan36
we're not kids anymore.

@theartofmadeline
Today's Document
Jules of Nature
he wasn't even looking at me and he found me
RMH

pixel skylines
Sweet Seals For You, Always

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One Nice Bug Per Day

Kaledo Art

titsay
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let's talk about Bridgerton tea, my ask is open
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@ofrabjousnight
which oomfs want to do this together?
Fanart of Them:

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doing lines of olive oil
Comet passing over village , spaghetti glyph
Criss Canning (Australian, 1947), Gum Blossom, 1995. Oil on canvas, 76.5 x 71 cm.

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doing anything mainstream marketing adjacent in 2026 is so fucking uncanny because you kind of have to match tone and vocabulary to a certain extent to even get an email read by certain outlets, and right now every fucking single thing in the world at a certain echelon of 'professionalism' is written in chatgpt voice. so you end up playing an insane game of trying to sound enough like an LLM that you present yourself as professional and in the conversation, but also enough not like an LLM that you don't get irritably binned at first glance by one person at one desk trying to weed out the slop. and the LLMs got this way by training off marketing copy. vertigo.
Book that was good: I liked it 👍
Book that was bad: this sucked 👎
Book that I wanted to like but which failed to live up to my hopes: I am going to write 10,000+ words explaining exactly why this book wronged me
photoshoot with mama 💖
Jacqueline Fernandez at the 2026 Cannes Film Festival
How to tell a person “hey you are responding to a narrative that you’ve made up in your head rather than what’s actually happening” without sounding like a gaslighter.

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I enjoyed reading sir gawain and the green knight
How I think I’m writing: Using eye contact, or lack thereof, to display emotions such as intimacy, shock, denial, or nervousness.
How I’m actually writing: She looked at me, and I looked away. I tried to look back, but she was already looking at the sky. “Look,” she sighs, looking back at me for a split second. “I don’t know how to say this.” We looked at each other and time stopped, but then she looked her lookers at something else to look at, looking tired.
my most toxic trait is i fucking love work gossip. i play neutral not to be the bigger person or take the high road but to hear slander and hearsay from every side. two coworkers complained about each other to me in the same afternoon and i nearly blacked out from the rush
Marilyn Monroe as Sugar "Kane" Kowalczyk SOME LIKE IT HOT 1959 — dir. Billy Wilder
Still rocking an NFT icon in this day and age is like seeing a confederate flag on the back of someone’s truck. You lost 100 years ago, fucker, it’s over.

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Recipe for a Traveler
Now, if you've never been to the city of Ooiooaa on the rogue planet of Aaa, what can I tell you? How can I convey the taste of the food there?
I can't. It's far too long a trip for native foods--the worms, the ever-popular peas (not peas at all but some sort of creature that colonizes the sea floor)...the very flavor of the water there is indescribably different, how can I convey that, let alone the taste of every Ooiooiaan's comfort food, peas and pucks?
And if I spend too much time thinking of it, I develop an irresistible craving for a nice warm bowl of peas and a soft, dense puck or two. What to do then? If I set out now it would still be months, if not years, before I set foot in that holy city.
There's nothing for it but to throw something together that at least approaches the food I'm missing. So!
My Recipe for Ooiooiaan Peas & Pucks
Well, already we're in for an argument. "Everyone" knows that peas and pucks is served with skel and a garnish of pickled onions. Except everyone doesn't know that--I met people in Ooiooiaa who were convinced that no real Ooiooiaan puts skel--the basic food of the much-hated Radchaai--on a good Ooiooiaan food like peas and pucks. And even the onions--I can't even describe to you how prevalent onions are in that city, how they are on the table at every meal, and nine times out of ten are in your drink. (I never did get used to hot onion water, but it's absolutely everywhere. Sit down in a restaurant and you'll be served a pot of hot onion water whether you want it or not.) But I was told several times that peas and pucks was never served with onions "in the old days."
I am not here to make any sort of declarations about the authenticity of one recipe or another. I am only trying to make a version of what I got from the food carts outside the Temporal Location of the Radiant Star. So, there will be skel--or "skel" --and onions.
You will need:
1 cup of water 1 teaspoon dashi powder 1 teaspoon miso As many fish balls as you're hungry for/fit in the pan 1 to 2 teaspoons cornstarch 1 tsp wakame pickled onions 1 package refrigerator biscuits
First, put the wakame in a bowl of water to reconstitute. Bake the biscuits according to package directions.
Combine water and dashi powder, bring to a boil. Add the fish balls. Boil for about five minutes (or longer if they're still frozen). Add the teaspoon of miso and stir till it's dissolved.
Add just enough water to the cornstarch to make a slurry. Pour this into the simmering broth and stir constantly until thickened. Use more or less cornstarch depending on how thick you like it.
Drain the excess water from the wakame, add as much as you like to the pan, stir, and remove from heat. Serve over a biscuit, garnish with pickled onions.
Does it taste exactly like the peas and pucks of Ooiooiaa? It does not. But it's as close as we're going to get, from here.
I have been contemplating a similar recipe, white miso broth or broth from eomuk-guk, circular slices of tubular soondubu, edamame, pickled red cabbage (because onions Do Me A Pain), and seaweed.
a little snail menu screen! pure blue indulgence