I'm getting the hang of lino prints! other than the one with my blood on it π
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@whiteantcrawls
I'm getting the hang of lino prints! other than the one with my blood on it π

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Schism wasn't officially on my schedule for today, but I'll admit I had penciled it in, after yesterday.
Been enjoying the discussions on Catholic tumblr today. Overall very respectful on both sides.
Medieval Toy Unearthed in Poland
A 800-year-old horse figurine was found during an excavation conducted as part of the construction of a new fire station in ToruΕ, a medieval town on the Vistula River in north-central Poland. The small clay horse was glazed and has a hole in its underside. Researchers think a stick may have fit into the hole so that playing children could pretend to make the horse gallop or use it as a puppet.
The binturong of suspicion

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i think i found my new favorite artist on twitter
(source)
π me
Dinner tonight is....
Chicken in garlic mushroom sauce
Chicken breast, sliced horizontally into two thin pieces (now remember, I can't cook small, so I had a flat of 5 breasts, cut into 10 thin pieces.)
Mushrooms, sliced--I used 2 cartons of the pre-sliced white buggers because my knife skills are not awesome, but I love mushrooms.
Shallots, sliced thinly. I used 3, but you can use onion instead. This would probably be really good with thinly sliced sweet onion.
Garlic! A full bulb--or more if you like. Roughly chopped into big bits. Because it's garlic mushroom chicken.
Heavy whipping cream
Chicken stock
Corn starch
Garlic powder, salt and pepper, dried marjoram, dried parsley.
Olive oil and butter.
Slice the chicken breasts up, season with salt, pepper, marjoram and garlic (or whichever herbs you like), then dredge lightly in cornstarch and set aside to crust up a bit.
Heat up a large skillet then add olive oil and a fat knob of butter. Cook the chicken breast pieces on medium/high in batches until nicely brown, and set aside in a dish. Mine cooked for about 4 minutes a side.
Turn down the heat a bit and add the sliced shallots, garlic and mushrooms. Season with some parsley. Add another knob of butter if the pan seems dry. Shit, just add butter even if the pan isn't dry. Stir frequently so the garlic doesn't burn.
When the mushrooms are cooked (they turn brown and shrink a bit), turn the heat up a bit and add the chicken stock, scraping the bottom of the pan to deglaze it. Add the heavy cream and stir well. Bring up to a boil, turn down the heat to a simmer, and cook, stirring frequentlyn until the sauce reduces and thickens. If you're lazy and impatient, like I am, add a bit of cornstarch slurry made with chicken stock, to thicken it instead. It's faster, and I was hangry.
Add the chicken breast pieces back into the simmering sauce. Coat the chicken in the sauce, let it all heat up, and stop yourself from taste-testing the sauce every 2 minutes. Or not.
Serve over rice. Or toast. Or mashed potatoes. But really just rice.
The gray fox is the only canid in North America that climbs trees. It goes up a trunk to eat fruit from the branches, comes back down, and plants the next generation of that tree in its scat.
No other fox, coyote, wolf, or wild dog on the continent can do what the gray fox does with a vertical surface. It has semi-retractable claws, the only canid with this feature, and forearms that rotate in a way no other dog relative's do, allowing it to grip bark and push itself up a trunk the way a cat does. Gray foxes have been documented climbing more than sixty feet into a tree canopy to den, to escape coyotes, or to reach fruit that no other ground-level carnivore can access. They will sleep in a tree hollow, raise pups in a cavity forty feet off the ground, and jump between branches in pursuit of squirrels.
The fruit eating is where the biology turns unexpected. The U.S. Forest Service fire effects database lists persimmon, black cherry, blackberry, manzanita berries, juniper cones, cascara berries, and California fan palm fruit in the Sonoran Desert as confirmed gray fox foods. In some seasons and some habitats, gray foxes eat more fruit than meat. They are functionally frugivorous, a word that describes animals whose diet centers on fruit, and which nobody associates with a member of the dog family.
A 2020 study published in Ecology and Evolution examined gray fox scat in a temperate forest in Mexico's Sierra FrΓa and found that 93 percent of gray fox scats contained seeds. The average was 185 seeds per scat, mostly manzanita and juniper. The gray fox dispersed far more seeds per scat than the coyote, the ringtail, or the bobcat, all of which share the same landscape and eat some of the same fruit. The study tested the seeds for viability and germination after gut passage. Seeds that had passed through a gray fox germinated as well as or better than seeds that had not. The digestive process scarified the seed coat just enough to promote sprouting without destroying the embryo. The fox eats the fruit, walks a mile through the forest, defecates, and leaves behind a packet of viable seeds in a mound of nitrogen-rich fertilizer, deposited in a location away from the parent tree where competition for light and water is lower.
This is not an accident. The relationship between carnivores and the plants they disperse is an active area of research, and the gray fox is emerging as one of the most effective mammalian seed dispersers in North American temperate and arid forests. A study on the Edwards Plateau in Texas found gray foxes and other carnivores dispersing Texas persimmon and Ashe juniper seeds in large numbers, with few seeds destroyed by digestion. The pattern holds across the species' range: the fox eats fruit when it is available, sometimes preferentially, and deposits viable seeds miles from the source.
The gray fox has lived in North America for roughly 3.6 million years, making it one of the oldest surviving canid lineages on the continent. It predates the red fox, the coyote, and the wolf. Its tree-climbing ability and its fruit-heavy diet may be remnants of an older ecological niche, one that existed before the larger, faster, ground-running canids evolved and pushed it into the margins. Today it lives in brushy woodland, rocky hill country, and forest edges from southern Canada to Venezuela, and it is still the only dog in the hemisphere that goes up a tree to pick its dinner and comes back down carrying the seeds of the next forest in its gut.
Source: U.S. Forest Service, Fire Effects Information System / Ecology and Evolution (2020) / Edwards Plateau seed dispersal study / Smithsonian National Zoo / Animal Diversity Web.
Credit: The Lonely Camp
Source details and larger version.
My modest collection of vintage scorpions and scorpion people.
Surprisingly this home is still standing, and looks pretty much the same.

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Little process video, I wanna try and capture the entire process at some point.
Made with 100% mareno wool felt!
Damn, that's a lot of work. Beautiful result. Wool felt is a joy to work with. Very nice.
Dinner, anyone?
Dinner tonight is cilantro lime chicken with roasted mini potatoes and sugarsnap peas.
I'm feeding four adults who all like leftovers. Also I don't really know how to cook small. Scale down (or up?) as desired.
Flat of 12 boneless skinless chicken thighs
2-3 limes plus bottled lime juice
Neutral oil like canola, avocado whatever
Half bunch of cilantro. If you're a "cilantro taste like soap" person, this recipe is probably not for you. Sorry.
4 cloves garlic, minced (or jarlic)
Salt, pepper, cumin (if you like that. If not, use coriander) ancho chili powder (or something spicier if you like that), and maybe some tumeric for color.
Make the marinade: zest the limes, and juice them. Add some extra lime juice and neutral oil. Mince the cilantro leaves--not the stems--and add that in, with minced garlic/jarlic. Add the spices, salt and pepper. Whisk together and taste. Add more lime juice or spicy stuff to taste.
Put the chicken thighs in a container (I use a ziploc bag because I'm too old to care about microplastics). Pour the marinade over them. Mix well and cover, and into the fridge for at least 30 minutes. Seriously, at least 30 minutes. An hour or two is better.
When you're ready to preheat your oven, take a couple of minutes to prep the potatoes and peas. Set oven to 425 F. Take a small bag of yellow potatoes. Cut them in half and toss in a big bowl. Throw in a bag or two of washed sugarsnap peas. Drizzle some olive oil over all that and season with salt, pepper, garlic powder, parsley. Toss until coated and spread on a large rimmed baking sheet.
Arranged the marinated chicken thighs in a large baking dish or high sided sheet pan.
Shove everything in the 425 F oven. Set your timer for 25 minutes. When the timer goes off, poke the potatoes to see if they're soft. If they are, pull that pan out. Temp check the chicken. Looking for 175-180 F. Because dark meat. If it's good, turn on the broiler and broil until thighs are brown, maybe a minute or two.
Done! Leftover chicken makes great tacos or quesadillas, sandwiches, or whatever. You can roast the potatoes and pan-fry or barbecue the chicken. Or Blackstone it? I don't know--I can't afford one of those things.
the ideal media diet for a child is books and music from at least fifty years ago so they are always out of touch with the references and allusions of their peer group
I'm pretty damned sure I did this subconsciously. My oldest loves Nancy Sinatra and the Red Army Choir. Middle child loves Jimi Hendrix and anything 70s rock. Youngest loves everything 70s soul and pop, along with 90s country. Centenials with no clue what their peers listen to. Original A.A. Milne Winnie the Pooh, World Book Encyclopedia, C.S.Lewis, and Lewis Carroll. The Little House books, old Swedish and Spanish folktales, the classic Brothers Grimm and Hans Christian Anderson stories, and Aesop's fables. None of them watch much TV or cable channels now as adults. But they all read voraciously. They're probably fucked, friends-wise.
On the upside, I told them all I have money put away specifically for their therapy. So I guess that's something.
Small reminder for my Texas/southwest peope. Going to be expecially nasty next week. Stay hydrated, stay cool, keep an eye on your neighbors.
June is typically the hottest month here in West Texas, so popping this back up again. Might be helpful for my European friends too. Y'all be careful. Check on pets, neighbors, and the elderly. They're especially susceptible to heat injury.

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Franklin Mountains State Park // El Paso, TX // May 2026
Yeah, it's time to get this post out again
Welcome to summer in west Texas! It's cooling down this week. On Tuesday it was 107. Wednesday it was 108.