May the 10 of Pentacles bless your account with more money than you can spend. 💵✨
10 of Pentz came thruuu
Omg this actually works!!! Thank you 10 of Pentacles!!!
I could seriously use this money right now….
Please give me my refund of 400$ soon…
I feel obligated to reblog this every time it shows up in my dash
No bragging, just 100% floored and grateful. Work hard, maintain a positive attitude, and believe that anything can happen.
So I reblogged this exactly a week ago because I thought it was funny and uh lo and behold, a family friend wrote me a big ol’ check just to help me out of a tough financial spot AND my bank refunded me $32 for fees they’d originally taken out. SO UH YEAH. Reblogging this again in hopes that it brings equally good fortune to my followers.
Good Lord, how delicious! I wanna do that! The next time I’m in a cathedral, I’m doing it.
As she stood inside an ancient and empty church in Montefrío, Spain, Malinda Kathleen Reese belted out one of the best Christmas carols of all time-“O Come, O Come Emmanuel” and the end result was just heavenly.
I’m obsessed with this because A. Victorian Christmas Carols B. European Cathedrals C. It’s gorgeous and fuckin choristers are my favorite
Reblogging because I WISH I HAD FUCKING KNOWN ABOUT THIS IN HIGH SCHOOL YEARS AGO!
Dear sick Kitties,
Please save this to your computer because one day you might be well enough to work in some capacity and it’s unfair for you to have blank spots on your resume/CV.
You have worth and validity even if you don’t have a huge work history. YOU have value.
This is mostly really good, but I have a couple minor disagreements. So…here are three recommendations from an HR person who reads a shitton of resumes every day:
Move the skills section up to the top! You know what I give a fuck about the most when I’m reading a resume (at least for entry-level positions)? WHAT YOU CAN DO. I frankly don’t give a shit where you learned it. Tell me what you’re capable of in concrete terms, organized in a bullet-points list or table that I can quickly scan to see if you even stand a chance of matching what we need, because that is all I’m doing in those critical first couple of seconds that decides whether I even bother looking at the rest of the resume. (Which I get sounds kinda callous but when I have to get through a couple dozen resumes, meaning download, open, read, decide what to do, forward it to the appropriate person if it makes the cut with my comments/summary/recommendations, file it appropriately and go on to the next one, and get back to my other duties and responsibilities - which I don’t have enough hours in the day for as it is - I can’t afford to depth-read every single resume that hits my inbox.)
Include volunteer experience as work experience if you have any. Running the concession stand at a high school club event of some kind counts as cash handling and customer service experience. Making blog themes for your friends counts as web design experience. Just because you weren’t getting paid doesn’t mean it wasn’t work experience you can potentially leverage to get actual paying work.
Rework that top statement - in its current form it’s looking like some odd hybrid of an executive summary (good!) and an objective statement (bad!), and I’m not sure how I feel about it tbh. I think it’s the “leveraging…to positively contribute” bit that is pushing all my “ugh no fucking shit sherlock” buttons. Like…what were you going to say, that you want to skate along doing the bare minimum amount of work and you don’t give a shit about the organization’s goals? I see way too many regurgitated statements like that - “positively contribute” and “maximize success” and “utilize my skills to further goals” etc. - and they just make my eyes roll out of my head at this point because they’re so generically corporate. I’d rather see a declarative statement about what you are and what you can do, than what you want.
However, huge massive bonus points for putting language fluency right there at the top where I don’t have to go hunting for it - language skills are ALWAYS ALWAYS ALWAYS A PLUS and you want to highlight that shit as hard as you can. Shove that language fluency in my fucking face, PLEASE. Better that than having to scour your work history for mention of translation or anything like that, which I will only do if I’m A: already liking your qualifications so far, and B: totally fucking desperate for someone who speaks goddamn Spanish already.
Water springs out of the Mulberry tree at Dinoša, Montenegro. For the last two decades, during the spring floods, the water has been running out of this old mulberry tree in a village of Dinoša in Montenegro.
I have a culinary degree, and have worked as a professional cook, and have been a restaurateur. The “gastronomer” in my url is quite serious. I have Opinions about how people use the word chef (”chef” is a job title, it’s a French word that means “boss” and is a cognate of chief; only someone who actually runs a quality kitchen should be called a chef – you can’t be a “home chef”), about how “spaghetti bolognese” is used (it’s not just any spaghetti with meat sauce, Bolognese is a specific style that includes beef, pork and pancetta), about what a proper key lime pie is like (don’t even get me started).
Because of this, people expect me to be a food snob. I am NOT. You like what you like, and you should eat what you like, and anybody who looks down their nose at you for it isn’t a “foodie”, they’re a fucking asshole. You like Li’l Smokies in your box mac’n’cheese? Right on! You like Taco Bell? So do I! Let’s go get a crunchwrap and a gordita! You buy cheap pink box wine? Sure, I’ll have a glass with you, if you’re offering.
I have food I don’t like, and food I will offer what I find more enjoyable alternatives to (oil packed canned tuna has a very fine taste, while water pack tends to wash out the richer flavors), but hey, if you like the stuff I don’t, you eat that all you want!
I want to make fresh, delicious, high quality ingredients available to everyone, but don’t you dare take away my $1.99 “chocolate” covered waxy-tasting mini donuts! I will fight you!
Foodie-ism has stopped being about just enjoying food for yourself, and has, far too often, started being about sneering at the food other people like. It’s food hipsterism. And it’s bullshit. It’s often classicist and racist and ableist/healthist as well.
Don’t pull that shit around me. I will take you the fuck apart.
Okay, but what IS a proper key lime pie? And what isn’t? I presume it’s not just a lemon pie but with lime-flavored or lime-based filling instead of lemon?
Now you’ve got me curious.
You got me started.
OK, first of all, a key lime pie is NOT made with “regular” (Persian) limes. It is made with key limes, aka Mexican limes. They are smaller than Persian limes, about the size of a ping pong ball. They’re also not a deep green, but more of a yellow-green, and the juice is yellowish. They are considerably tarter than Persian limes, and have a distinctive flavor. They’re also kind of a pain to juice if they’re not fresh-picked, so personally I always buy bottled up here in Seattle. (I’m from Florida, where part of the year you can get good ones from groves or even off your own backyard tree.) Nellie and Joe’s Key West Lime Juice is the only brand I know and trust, and if your grocery store doesn’t have it, Amazon does.
A key lime pie is a custard pie made from key lime juice, egg yolks, and typically sweetened condensed milk, in a graham cracker crust (none of your bullshit butter cookie crusts, save that for some other, appropriate, kind of pie). Traditionally, you *can* put meringue on top, but only to use up the egg whites you separate from the yolks. It’s not fucking lemon meringue pie, there should not be a huge mound. Personally I don’t like wet French meringues (made with granulated sugar, as opposed to Italian meringues, which are made with syrup), I think they feel like sweetened snot in my mouth. You can also add a small amount of sweetened whipped cream when you plate it, but only a dollop.
A key lime pie should never, EVER be green. If it is, the baker doesn’t know what the fuck they’re doing, and you should skip it. Even a custard pie made with Persian limes shouldn’t be green, ffs.
A key lime pie SHOULD be both very sweet and very tart, as well and very smooth and creamy. My personal standard for the flavor is that when you take a bite, the first thing you taste should be the creamy and the sweet, and then the tart should hit you, but your mouth shouldn’t pucker until you take a sip of water and wash the sugar away.
A key lime pie filling should not contain flour, starch, gelatin, or other stabilizers. It should be as simple as possible. Key lime pie, historically, is poor people food from the Florida Keys, using the basic ingredients they had lying around: limes from the backyard, eggs from the chickens (they still run around loose on Key West), a can of sweetened condensed milk, some graham crackers, sugar and butter for the crust. You’d stir it up, pour it into the pie shell, pop it in the over with dinner, pull it out and stick it in the icebox (with literal ice) to cool, eat it the next night. (Unless you used a no-bake version, where the key lime juice itself denatured and “chemically cooked” the egg yolks. But it’s too easy to get salmonella that way these days, in the US.) They’re meant to be simple, dammit.
Key lime pie was the kind of thing they made in shotgun shacks. (Which frequently look a little different in the Keys than they do in those pics. The hallways often have rooms built off both sides of the hallway, and the roof’s peak sometimes runs perpendicular to the hallway, and then additional sections might get added to the back as the family grew, leading to rooflines like ^^^^.) Just a bit of history.
So then. Key Lime Pie Recipe Time! This is the recipe my family has always used, it’s the recipe I used in my restaurant, it always gets rave reviews, and it is thoroughly authentic. Because I hate meringue, it does not include meringue.
You will need:
Hardware:
one mixing bowl
one wooden spoon, stirring spatula, or spoonula
one liquid measuring cup
one small bowl for separating eggs into
one graham cracker pie crust, recipe to follow, or use a store-bought one, I don’t care
Ingredients:
1 - 12oz can sweetened condensed milk 3 egg yolks ½ cup key lime juice
Preheat the oven to 350F.
Mix those things together until smooth. Don’t beat them hard, you’ll incorporate air into the mix, that will mess up your texture and give you bubbles. When it is completely smooth, your oven should be hot, stick your filling in the fridge for a little while. Pre-bake your crust for 15 minutes, trust me, it is so much better if you do this. Do this even if it’s a store bought crust. If you don’t, your crust can get soggy. Pull it out, let it cool 10 minutes. Pour in the filling, bake 15 minutes. Pull it out. Let it cool for 30 minutes of a countertop, then stick it in the fridge for at least four hours, preferably overnight. Share and enjoy. (Or eat it all yourself.)
Graham cracker crust recipe:
You will need:
Hardware:
one mixing bowl one glass bowl to melt butter in one gallon ziplock OR a food processor a wooden spoon
Ingredients:
1/3 of a box of graham crackers 1 stick butter 1/2c sugar one 9″ pie plate one heavy glass with a smooth flat bottom
Dump the graham crackers into the gallon ziplock or work bowl of your food processor. If using a bag, crush them up real good, until you have a lot of fine meal and some small pieces. If you’re using the food processor, break them up roughly, then pulse until you get the same thing.
Put them in the mixing bowl. Add the sugar, and stir to combine. Melt your butter. Mix that in. It should reach the consistency of wet sand, like you’re making a sandcastle. If you pick some up in your hand and squeeze it in your fist, it should hold its shape until you poke it.
Press this firmly into the bottom and up the sides of your pie plate. Then use the bottom of your glass to press it in even more firmly. Really compact it. Then bake it as above.
Great all-purpose graham cracker crust recipe, good for cheesecake too.
If you lose track of this recipe, look on the bottle of Nellie and Joe’s, that’s where we got it!
If you want to get really ridiculous and over the top, make a triple batch of filling and put it in the same crust. That’s what we did at the restaurant. But you might want to find someone to share the slice with!
There. I told you, don’t get me started. It’s a whole fucking thing with me. In the restaurant, if somebody asked in the key lime pie was authentic, the servers would go, “Oh, the owner’s from Florida, she has a thing about key lime pie. I can go get her if you like, she’s got a whole rant. It’s really funny.” And they would go get me out of the office and I would do a whole little standup bit about key lime pie. Much shorter than this was. I just wrote like 1200 words on this. I could write more. I won’t. I’m done.Thank you for coming to my Ted Talk?
I have never liked key lime pie.
Apparently I’ve been eating bad key lime pie and need to home make some asap.
Thank you, random chef on the internet. You may have saved key lime pie in this household yet.
I would also like to say thank you to random internet chef for:
1. Defending the right of people to like what they fucking please, and smacking down classist bullshit.
2. Giving me a fantastic key lime recipe. My dad used to make it properly. He died some years ago, and I could never find a recipe for it. But this looks very, *very* similar to the spread I used to see in his kitchen when he was making it. I’m going to try it, and if it’s even remotely similar to his, I will sit there happily sobbing into my key lime pie. Thank you.
listen ok. so there’s that typical horror trope about the family and the haunted house and yadda yadda.
but like, have a movie where this family has gone through many haunted houses before, to the point where they move into this new one and are like ‘okay. fresh start number seven.’ and then basically throughout the movie avoid and deflect any typical horror event from the house like it’s no big deal.
something’s under the teen girl’s bed? she takes a can of bug spray and some chloroform and uses that shit on the demon creature without turning an eye from whoever she was texting. mom’s cooking and the family’s nowhere to be found? weird creaking noises? she sighs and continues cooking. family comes through the back door later with some blood on them and carrying a few hockey masks. mom doesn’t question it. family looks exhausted and irritated. younger brother walks into his room to find the dog trapped in the wardrobe, wardrobe unable to open? seeping dark smoke and gross liquids? move it and throw some salt around that thang and kick in the back of the wardrobe. dog hops out with a scoff and trots to the door of the room and down the stairs. a shadow follows. lots of growling and snarling and scuffling. a shadow runs fuckin outie back down the hall in fear. dad is in the garage working in the car. car shuts it’s doors and locks them. he is unable to get out. he sighs and starts the car. might as well go get groceries.
family don’t give a fuck.
hello, yes, how much do movies cost and how would I fund this
omg this would be hilarious. bonus: the ghost or poltergeist to give up after a certian point this family is too hardcore and just accept the family into the house. they literally stop bc honestly the amount of ghost energy they’re using up is terrible and just creepily make glass fog up and write “fine, truce. you win.” and the mother just nods and the kid add a smiley face to the creepy fogged up glass.
now they have a very handy alarm system and when the new baby is born: creepy shadow live in babysitter who is ironically great with kids
Actually, something like this already exists. It is called THE CANTERVILLE GHOST and it was written in 1887 by Oscar Wilde.
Made this for a friend who needed some help with fire animation, figured it might be useful to someone else
this is how I approach any fire animation I do timing-wise and design wise. if I am doing something more cartoony I will use shapes that are suited to more flowing smooth transitions and a nice graphic look, if I am animating more realistically I will use more chaotic timing and a design that works better with the slight motion blur I always apply to realistic fire. real fire doent flow nice and smooth like water or smoke when viewed at real-time
I almost always animate fire on 1′s, though the cartoony fire can work on 2′s, you just have to be more careful of pops.
you can also animate more realistic fire with a slower timing, you wouldn’t want the above fire in the background of a calm scene. this is just an example using an extreme case.
Hope this helps someone who is struggling to rough animate fire that fits their specific style and scene timing.
