Ramblings of a SteamCelt

    8 Apr 2013

    merimaskdesigns:

Newest mask that I’m still happy with.  I might be sending this to a guy in DC for a photo shoot.  Available in my Etsy shop:  https://www.etsy.com/shop/merimask


MERIMASK IS ON TUMBLR NOW. 

Everyone go follow her at once and break Tumblr’s servers, please.

    merimaskdesigns:

    Newest mask that I’m still happy with.  I might be sending this to a guy in DC for a photo shoot.  Available in my Etsy shop:  https://www.etsy.com/shop/merimask

    MERIMASK IS ON TUMBLR NOW.

    Everyone go follow her at once and break Tumblr’s servers, please.

    3 Apr 2013

    pen-n-ink:

scienceandfandomsandstuff:

When asked how it felt to be the smartest man alive Einstein’s reply was “I don’t know, you’ll have to ask Nikola Tesla.”

It’s a shame Edison’s hobby was shitting over Tesla’s career.

    pen-n-ink:

    scienceandfandomsandstuff:

    When asked how it felt to be the smartest man alive Einstein’s reply was “I don’t know, you’ll have to ask Nikola Tesla.”

    It’s a shame Edison’s hobby was shitting over Tesla’s career.

    (Source: aph-scandinavian)

    3 Apr 2013

    choochoobear:

But you need them,  Most of watercolor painting is mixing paints to get new colors.  They aren’t the most important paints I use - in fact I almost never have to break them out - but not having them is limiting as shit.
Sounds like this “artist” is one of those people who feels if you don’t do something the exact way she does it, you’re doing it wrong.  It’s a stunningly pervasive mentality in art from painting to drawing webcomics (especially the latter - there was a reason I kept mostly to myself when I started drawing S*P).  And, trust me, I’ve been hearing how I’m “doing it wrong” from both camps for over a decade now.  But the truth is there’s no one correct way to make art.
Find the ingredients you like, the method you’re comfortable with, and jump in.  Over time you’ll learn new ways - you’ll refine, you’ll correct things you don’t like, you’ll advance.  It’s part of a wonderful process.  You’ll even see things other people are doing and experiment to understand their process.  Some things you’ll make won’t be successful and will fall flat.  Some things will catch on.  It’s yours to enjoy and share as you see fit.
But anyone who tells you that you CAN’T make art your way, unless you’re plagiarizing someone, can fuck themselves right off. 
…. black and white. Christ on a fucking stick.

    choochoobear:

    But you need them,  Most of watercolor painting is mixing paints to get new colors.  They aren’t the most important paints I use - in fact I almost never have to break them out - but not having them is limiting as shit.

    Sounds like this “artist” is one of those people who feels if you don’t do something the exact way she does it, you’re doing it wrong.  It’s a stunningly pervasive mentality in art from painting to drawing webcomics (especially the latter - there was a reason I kept mostly to myself when I started drawing S*P).  And, trust me, I’ve been hearing how I’m “doing it wrong” from both camps for over a decade now.  But the truth is there’s no one correct way to make art.

    Find the ingredients you like, the method you’re comfortable with, and jump in.  Over time you’ll learn new ways - you’ll refine, you’ll correct things you don’t like, you’ll advance.  It’s part of a wonderful process.  You’ll even see things other people are doing and experiment to understand their process.  Some things you’ll make won’t be successful and will fall flat.  Some things will catch on.  It’s yours to enjoy and share as you see fit.

    But anyone who tells you that you CAN’T make art your way, unless you’re plagiarizing someone, can fuck themselves right off. 

    …. black and white. Christ on a fucking stick.

    21 Mar 2013

    purpleshirtofjohnlock:

Went to school with tally marks on my hands.Four people asked me what it was.One girl practically had a panic attackAnd my science teacher asked me if I’d seen the Silence, so I responded “The What?” and his face went blank, and he replied. “What were you asking me about?” I just about cried laughing so hard.

    purpleshirtofjohnlock:

    Went to school with tally marks on my hands.
    Four people asked me what it was.
    One girl practically had a panic attack
    And my science teacher asked me if I’d seen the Silence, so I responded “The What?” and his face went blank, and he replied. “What were you asking me about?” I just about cried laughing so hard.

    (Source: youstillhaveitmychippedcup)

    16 Mar 2013

    Anonymous asked: Not only do I like your blog (haha I found it) but I also am OBSESSED with you secretly. Ok here we go.. I got this idea from a Tumblr spam I got once lol.. I think you like me too and you were always too shy to admit it :3 go to crushmatches(dót)com (wtf it wont let me link regular) and make an account there. Then look up the profile 'gottagetme19' (me obviously) I left body pictures.. if you can guess who I am hit me up and we'll hang soon. You need a C C but its free

    WTF?

    Why do I not get spam involving wholesale mushrooms, or cheap watch parts or used time machines or something epic? Why do I have to get the creepy stalker shit?

    Especially stalker shit that ignores the fact that I’m so non-shy about sex that it occasionally puts stress on the bloody fabric of space time….

    Sorta tempted to go look, except I am pretty sure I’m not actually going to get decently good free nude photos out of this. Fuck.

    And besides, telling me you want to fuck me would be a lot hotter than telling me you are obsessed with me. One is sexy, the other sounds like a plea for mental help, especially with the caps lock involved. More so when you put an accent mark over the “o” while spelling out dot com in an address. And referencing other Tumblr spam in your spam is meta, but not in the right way at all….

    Got this three times before my snark overflowed enough to reply to it.

    16 Mar 2013

    winneganfake:

    So, tumblr. Been a bit since I’ve posted original text of substance, largely because since ECCC, I’ve been working around a strained-as-fuck right thumb. Right now it still hurts for doing basic stuff around the house, much less doing any actual original fucking work.

    And meanwhile, of course,…

    10 Dec 2012

    sockdreams asked: Hi there! I just saw your reply to our post this last week! You can get a sticker with the Yule design by placing an order and asking for the Yule sticker. We're very fond of her and the antlers too! ♥Zaffie

    Awesome! Thanks!

    8 Dec 2012

    This is not a recipe for some kind of really specific way of cooking fish.

    This is Simple Fish.

    Ingredients needed:

    1. Fish. I am using Swai for me and Tillapia for my hubby in the photos. Swai is like catfish for those who haven’t had it. The fish I have is cheap and bought frozen from walmart in bags of individual vacuum packs. This recipe works fine with expensive fresh fish, or any sort of boneless fillets. It will work for whole fish, but you will need to pay closer attention during cooking to get it fully cooked.
    2. Lubricant. I used butter flavored cooking spray this time, but real butter, margarine or olive oil works just as well.
    3. Citrus Juice. Lemon is what I used, but lime or anything else works. Cheap lemon juice from a bottle works fine.
    4. Spices. Anything tasty. Herbs, spices, etc. For my hubby I used a mix of Old Bay seasoning with a little extra cumin and paprika. For me, I used Casablanca Ras El Hanout, which I bought at World Market. You can find it here: http://www.urbanaccents.com/spice-blends-casablanca-ras-el-hanout-p/1525.htm
    5. A Side Item. I made instant Four Cheese Mashed Potatoes. There are a zillion things that can be gotten out of a can, pouch, etc, microwaved or eaten raw. This recipe isn’t about side items, but the fish needs a sidekick to properly fight your epic hunger.

    Tools Needed:

    1. Grill or skillet. I use an big floor standing George Foreman type indoor grill. Yes, it has teflon, but for this you need to retain the liquid around the fish, so you either need to use foil on a grill (indoor/gas/charcoal/whatever) or you need to use a skillet. Regardless of what you use, it needs a lid.
    2. Spatula.This is for lifting the fish onto a plate when done. I have a huge steel grilling spatula that works great. A small or floppy type of spatula will result in fish that doesn’t land on the plate in one piece. If you don’t care about that, use whatever. Otherwise, pick a big spatula. Do not use a Battle Spatula for this. The fish is already dead and cannot fight back, so that would just be an unfair fight. Also, silly.
    3. That is all. You might want a fork for eating your fish, but you don’t need a bunch of tools for cooking it. The fork is useful for determining when it is done.

    Now, make sure your fish is thawed. 

    The fish I use says not to thaw it in the pouches. I have no clue why, as it makes it non-messy, and it stays moist while thawing. I assume idiots are tempted to microwave it in those pouches or something. But anyway, don’t try this with frozen fish. It will not end well, and the fish will not be amused.

    Prep your Grill/skillet or dragonscale frying pan. You need a nice coating of lubricant if you don’t want the fish to stick to it. Fish is very good at the sticking business while being cooked. If using a lubricant that needs heat to melt, don’t get it super hot yet, just warm enough for melting.

    Add fish. Just lay it in on top of the lubricant. If your fish seems kinda dry at this point, add lubricant on top of it.

    Season your fish. Add however much you want of your selected seasoning. It doesn’t take a ton of seasoning for most fish, and any mild whitefish like tillapia can be easily overwhelmed, especially by a hot & spicy seasoning. Do not add salt. Despite the fact that some freshwater fish is better if soaked in saltwater for a few hours after catching and filleting, using salt while cooking fish can make it really soak in and you end up with super salty tasting fish. Wait and add that at the table.

    Add your citrus juice. Amount is variable. I generally use around a tablespoon per fillet, but if you want more go ahead and add it. This helps make the fish moist, and improves flavor. Add it on top and around the edges of the fish so it seeps under the fish. No need to measure this.

    Now, time to turn on the heat. With my grill, I turn it all the way up and put on the lid. With the average stove and skillet I would suggest medium heat to avoid burning, and yes, cover it. Resist the urge to look every 30 seconds. It generally takes at least 5 to 15 minutes, depending on thickness and type of fish, heat, cooking surface, amount of fish being cooked, etc. Don’t lift the lid before about 5 minutes in, then lift, look, and shut it. I included a pic of what tillapia does when finished, and a photo of the way swai looks. With tillapia, it often sorta “splits” on top, showing that it is getting flaky. Wait a couple minutes after it does this to ensure it’s actually completely done. With swai, you will need to poke it with a fork and gently lift/twist. If it is flaky you will be able to tell, if not cook it more.Be sure you poke any fish in the thickest spot when checking to see if it is cooked.

    At this point, shut off your heat, plate it, add your side dish and enjoy!

    (See, I did say it’s “Simple Fish”.)

    7 Dec 2012

    yourmomgivesgoodheadcanon:

    gaksdesigns:

    Salt Labyrinth by Japanese artist Motoi Yamamoto

    Your move demons

    Reblogged not to my reblogging tumblr, but to my main page because:

    HOLY FUCK.

    This is awesome.

    30 Nov 2012

    Yes, these are crappy camera phone shots.

    But this isn’t about the photos!

    It’s a Recipe for my friend Chris and the rest of the internet!

    What is in the photos was done with Chicken Leg Quarters, but you can use any meat that is less than about three inches thick for this.

    Here’s the the details:

    Equipment:

    Grill - This can be an indoor grill, gas grill, charcoal grill, whatever. I have one of the big floor standing indoor grills, which you can see part of in these crappy photos. If you are using gas or charcoal, you will need the fuel too, obviously. 

    Foil - You need the really good heavy duty non-stick stuff. Reynolds Heavy-Duty Non Stick in the yellow and blue box is what I use. Cheap foil will not cut it here, as it will rip and make a nasty mess of things.

    Sharp Knife and Cutting Board - To cut up the veggies, and do any trimming of fat or other prep you need to do on the meat. Just a good paring knife will be fine.

    Ingredients:

    Meat! - You need about 1/2 to 1lb of meat for each serving, unless you are eating light or don’t want leftovers. Remember that 1lb raw will be way less cooked, especially with anything that isn’t very lean. And leftovers are great for midnight/mid-day snacks. Meat can be anything really, but I don’t like to do fish and hard veggies in the same packet due to differing cooking times, so for this, use beef, chicken, pork, rabbit, turkey, unicorn, etc. I haven’t tried this with something like Mussels or Clams, but I imagine it could work?

    Lubricant: Butter, Margarine, or Olive Oil, Bear Fat, etc.

    I prefer butter for this, and don’t really like olive oil due to the way it can sometimes burn right through the foil if it gets really hot in one spot. Haven’t tested Bear Fat personally. I suspect Coconut Oil might have the same problem as Olive Oil. The lube keeps things from burning and makes them tasty and more nom worthy.

    Veggies: I like to use New Potatoes, Yellow Onions & Garlic. (Elephant Garlic if I can get it, as shown) I also like using Carrots, but the hubby doesn’t like it if they happen to get a little overdone so I skipped them this time. You could also use red onions, parsnips, or any other hard veggie. Soft veggies like peas, beans, squash, broccoli, bell peppers & asparagus work better with fish or thinner meats, as they get done at about the same time. You need about the same amount of veggies as meat, unless you just want to do veggies for some reason that involves not wanting to eat meat.

    (weird, but fine as long as you don’t try to make me do it.) 

    Herbs & Seasonings:

    All of this is presumed to be dried, though you can use fresh. Remember that some herbs are stronger or weaker fresh.

    Parsley, Sage, Rosemary & Thyme - What I like to call Scarborough Mix. It’s not just a song lyric, it’s a recipe. Seriously.

    Lemon Peel. You can also use fresh Lemon Zest if you have a lemon and a zester and know how to make the two interact properly.

    Chicken Bouillon - I crushed up cubes for this with my mortar 7 pestle, but you can also get it in a shakeable bottle. You won’t need to crush up three cubes worth like I did unless you are making a lot of packets. *derp* If you are using beef, you can obviously switch to Beef Bouillon. Chicken is best for just veggies if no meat.

    Method:

    If you are grilling with charcoal, go start it first. It needs to burn down until there aren’t any flames, generally about 30mins, so you’ll want that doing it’s thing while you prep the food.

    Next, cut up your veggies. You want about 1” cubes as your rough template. Small garlic cloves can be left whole after peeling, onions work well in wedges. New potatoes can generally be halved or quartered. Use larger chunks if the meat you are using is thicker.

    Prep your meat after you sit aside the cut up veggies. Do the meat second so that you don’t have to wash the knife and cutting board in between. If you end up with too many veggies they can go in a container in the fridge if the didn’t get meat bacteria on them from the knife and board. At this point in prep, I decided to not only skin my chicken leg quarters, I also separated drumsticks from thighs for greater ease in cooking and eating logistics. If you bought something like a small roast, this is the time to make sure it is cut to the right thickness. Remember, several chucks will cook faster than a solid piece.

    Get out your foil. Now is when you can decide how big you want the packets.

    You can choose to make a bunch of small ones, wrap the meat and veggies together or separate, etc. For the meal I photographed, I did meat and veggies together. What you decide to do affects how you make the packets. For big packets like I did here, you will need to seam two sheets of foil along one edge. FOLD, carefully on a flat surface. Smooth tight folded seams leak less than messy swished seams. Make sure you fold at least three times to get a good seam. If you are doing this on a grill that is kinda rough, you might want to just go ahead and add an extra layer of foil to avoid tearing. 

    If doing meat + veggies, put the meat in the middle, veggies around the outside. This gets the veggies done more evenly than mixing some between pieces of meat. Garlic can go nestled in between to impart the most flavor.

    Seasoning: You will have to eyeball this. I used about two tablespoons of the rosemary & sage for two packets the size pictured, but that was a rough uncrushed measurement, before I crush it up by hand. You want about an equivalent amount of parsley and thyme, but allow for them being finer so it will look like less. It is easier to measure if you are using all crushed rosemary & sage and thyme & parsley leaves. Be careful if the thyme is fine ground, as that goes a LONG way. The lemon peel needs about the same amount, though that is really flexible. You only want a few pinches of the bouillon. You can also add black pepper at this point, but don’t add salt. Salt added during the cooking can soak in too much and make things way too salty.

    Also, if you are cooking for others leaving out the salt and pepper allows everyone to do that at the table and saves you getting complaints about too much salt/pepper.

    Make sure you put the seasonings fairly evenly all over the top of both meat and veggies.

    Add about two tablespoons of butter or one of oil to a packet about the size I show in the photos. Less for smaller packets. Unmelted pats right on top work great.

    Now, close up your packets. Use a neat seam folded down the top, and then fold the ends up. If you have enough foil, make a spot to grab those ends for lifting. Be sure you are as neat as you were with any bottom seams. Make it snug, but not tight around the food. It will puff a bit as steam is released from the food during cooking, and overly tight packets will pop.

    Cook it!

    This part is pretty simple. Put it on the grill, cover, cook. It will take about 20 minutes for the amount I showed, less for smaller packets. Take into account how cold your ingredients were - if the potatoes came out of the fridge add some time, same for nearly icy meat. Listen to it and pay attention to smell.

    When you are pretty sure it’s done, carefully pull one packet off the grill (Use mitts!) and carefully open it to check. If you are careful, you can rewrap it if not fully cooked. Poke any meat with a fork, if chicken make sure juices run clear.Be sure the potatoes are done too.

    Now, plate it, and enjoy!