Newly Human & Strangely Literal

Fortunately, banks no longer just ask 'did you make that transaction' they want to make sure you weren't scammed into making that transaction and 5mins after their call will give away all your money anyway.

This is an honest to goodness life saving movement and I cannot be happier banks are adopting it

Unfortunately, it meant I had to have the most embarrassing financial call of my life

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Me: Ah yeah I was just trying to tip a tumblr blog

Cash: right and were you directed there by a Facebook link? An Instagram advert?

Me: no I was just on tumblr...on purpose

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Caah: and this person asked you for money?

Me: oh no they just had a funny story, which happened to be about money and I thought, "wouldn't it be funny if I tipped them"

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Me: * covering a reblog by reblog update on the adventures my mutual was having *

Cash: okay I don't think that can actually happen though..

Me: It might not have, but i was happy to tip them just because it was funny

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Cash: and how well do you think you know this person?

Me: *considers explaining how much I know about a beloved mutual without ever knowing their name or face* ... I have no idea who this person is

And sometimes, you have a string of fandoms that are Actually Pretty Good. And the danger of this—the very great danger—is that when you have a string of Actually Pretty Good and even Actually Amazing obsessions, you start to believe that maybe you have taste. Perhaps you are now immune to the indignities of losing it over something mostly bad.

And frankly, it’s starting to really get on my nerves when people read “I think this thing is good. I wouldn’t change a thing about it and frankly I don’t even think there should be more canon added to it, but I am still going to write thousands of words of fic, make a cosplay, and draw fanart” and then completely misunderstand and respond with “yes I agree—I like things that are good too. But I never feel the transformative/creative fandom instinct for them because they are too good.”

compelling worldbuilding (invites interaction with the setting)

interesting gimmick (see: daemons, drift compatibility. subcategory of compelling worldbuilding)

shipping bait (duh)

original character bait (in-universe categories/factions and design elements that make it fun for people to create their own characters)

compelling narrative (invites interaction and tweaks to the storyline: AUs and fixits and so on)

basically anything that invites interaction and recombination. but fandom also has a sort of multiplying effect: the larger the interactive audience of fandom is, the more likely it is to generate ideas and works that draw in more participants. so:

They are an Assistant Professor of Media Industries at New York University and literally just finished writing The Apple II Age: How the Computer Became Personal, a book on the history of the computer industry in the 70s.

I am a pretty competent cook, so don't worry about that bit. I just want to know if this dish sounds familiar, so someone can fill me in on the parts I don't remember. It's a chicken dish made with flat chicken cutlets. I think she used to hammer them a bit with a kitchen mallet, dredge them in flour, and pan fry them in a little butter so they would brown nicely. The sauce is the part I am a little lost about. She used white wine (probably chardonnay) and sour cream, that part I am sure of. There were canned peaches too, which were slightly browned and served on top. I'm sure there was something more to it than that, any thoughts? The flavor was tangy, not particularly sweet except for the peaches, and the sauce was opaque and kind of a beige color. Does this sound like a dish you are aware of? While her food was great, her dishes were usually pretty simple. It is likely that this is not something she invented herself, but it might be something that she simplified. Does anyone know what this is or what it is called so I can look it up and try and get it right? She used to serve it with grilled zucchini brushed with garlic butter. Thank you. Edit -- I am blown away with how helpful and kind you all have been. I have taken little hints from each of your posts and a lot of them have jogged my memory. I think some sort of composite from these suggestions will produce something close. I am going to try to make it when I have the chance, and I will update when I do. Thank you, reddit. <3

Update 6 days later:

My mom passed away a few years ago. I needed help trying to recreate a chicken recipe of hers that I have been craving, because I could only remember a few ingredients. You amazing people of r/recipes came through and gave me so many wonderful suggestions. With a mix of all your advice, I made it tonight. I was nervous as I was putting it together. I felt like there had to be something more to it, but I went with using just the ingredients I knew (as suggested by Ethril). I felt like there was something I was forgetting. Something about brown specks in the sauce. I went with it anyway, and figured I would know what to add at the end by taste. I took chicken cutlets and hammered them flat. Dredged in flour and sauteed in butter (high heat). I burned the butter a little. I remembered my mom saying that butter is the one thing that is ok to burn (as long as it is not smoking furiously) so I left it alone, and smiled at the memory. I was pleased to see the chicken brown to the color I remember. When I flipped the chicken I added the zucchini spears and browned those too. When the chicken was done (just a couple minutes) I set it aside and covered it in tinfoil to keep it warm, then turned the zucchini and browned the peaches in the same pan. It only took a few minutes to brown everything and when the zucchini and peaches were done I put them aside with the chicken. I deglazed the empty pan with chardonnay. My mom wasn't a big wine person, so I went with the cheapest they had. I suddenly remembered that sound the wine would make when it hit the hot pan, a huge hiss. Mom used to tell me to step back before she poured it in, because it would splash a little. I felt like I was nine years old again. I added three big dollops of sour cream and dissolved it in the hot wine. I didn't know what I was going to do next, this was all I had planned. Then I saw the little brown flecks come up. It was that burned butter! I just about cried. I tasted it, and suddenly in my mind I was standing in her kitchen as a kid watching her cook. This was it. It was that simple. I added a couple spoonfuls of the liquid from the canned peaches to take away a little of the wine's tartness, and the sauce was perfect. Just like she used to make. Keep in mind that I am no food stylist, but I assure you that this tasted 10x better than it looks: http://i.imgur.com/Qgk6u.jpg The whole thing took less than 20 minutes to make. And I fucking nailed it. Thank you so, so much reddit! You brought me back, and I love you. The smell is still lingering in the house.