quick update

Jul. 24th, 2017 08:29 am
morgandawn: (Cat Basket Going To Hell?)
[personal profile] morgandawn
am working on Vividcon plans. we just spent 4 days trying to trap an injured feral cat on our property (we were successful. or rather all the people who did the work were. I was cheerleading and getting sunburned) so we've fallen waaaaay behind.  and today we are off to see a specialist that we've been trying to see for 10 months (he travels doing medical research). and [personal profile] xlorp is in the midst of emergency coverage for 2 co-workers who are out on family leave/vacation. and....



morgandawn: (Art Noveau Blue)
[personal profile] morgandawn
Posted in full at: http://ift.tt/2uOLmCL on July 23, 2017 at 07:49PM

Tags:IFTTT, Fauxthentic History, DWCrosspost

Tumblr post (this is likely a reblog, and may have more pictures over there)

recipe: sour cherry cobbler

Jul. 23rd, 2017 08:32 pm
heresluck: (cake!)
[personal profile] heresluck
For [personal profile] cereta:

This recipe is a bit fussier than cobblers I've made in the past and takes a bit longer. It's also tastier and keeps better, so for me, at least, the tradeoff is worthwhile. The biggest time commitment is pitting the damn cherries, so have an effective and efficient pitter on hand before even contemplating this recipe.

Sour Cherry Cobbler

The timing here, ideally, is that you make (and start to bake) the biscuit topping while the cherries macerate, and then you cook the cherry syrup while the biscuits are in the oven, and everything is ready for assembly at about the same time. This requires pitting the cherries in advance! You can also pit the cherries in advance and stick the macerating cherries in the fridge for several hours (even overnight) and then make the biscuits and cherry syrup later, but once you've made the biscuit topping, you are committed.

The recipe as given fills a 9x13 baking dish. It can easily be halved for an 8x8 dish.

FILLING:
1 1/4 cups sugar
3-4 Tbs cornstarch or tapioca flour (depending on how juicy the cherries are)
pinch salt
4 lbs (6-8 cups) fresh sour cherries, pitted (NOT sweet Bing cherries!)
1 cup dry red wine (or cranberry juice if you don't do wine, but I vote for the booze)
1 3-inch cinnamon stick
1/4 tsp almond extract (optional)

TOPPING:
2 cups unbleached all-purpose flour
6 Tbs sugar, plus extra for sprinkling
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbs (3/4 stick) cold unsalted butter, cut in pieces
1 cup buttermilk

Make the filling: stir together the sugar, cornstarch, and salt in a large bowl. Add the cherries and stir to combine. Add the wine and let the cherries macerate for at least 30 minutes. Drain the cherries in a colander set over a medium bowl. Put the cherries in the baking dish; bring the juices and the cinnamon stick to a simmer in a small-to-medium saucepan over medium heat, whisking frequently, until the liquid thickens to a syrupy consistency (about five minutes). Discard cinnamon stick and stir in almond extract. Pour hot juices over cherries in baking dish.

While the cherries macerate, make the topping: In a food processor, combine flour, 6 tablespoons sugar, baking powder, baking soda, and salt. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. (If you don't have a food processor: whisk dry ingredients together and cut in butter using a pastry comb or a couple of forks or however you usually make biscuits.) Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Scoop 12 biscuits onto baking sheet, spacing them 1 1/2 to 2 inches apart. (If halving the recipe, scoop 9 smallish biscuits.) Sprinkle biscuits evenly with a tablespoon or two of sugar and bake until very lightly browned on tops and bottoms, about 15 minutes. Remove biscuits, but don't turn off oven.

Arrange hot biscuits over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack at least 10 minutes or you will burn your mouth, not that I know this from experience or anything. Leftovers, if there are any, keep surprisingly well in the fridge for several days.

Vividcon

Jul. 23rd, 2017 10:35 am
morgandawn: (Vid Free! As Free As The Wind Blows...)
[personal profile] morgandawn
 Who is going? Can't wait to see you all.

Friday 5

Jul. 21st, 2017 06:31 pm
istia: rachid of the golden voyage of sinbad (golden voyage | rachid)
[personal profile] istia
Today's [community profile] thefridayfive questions:

Friday 5 music )

Rec: The Turnaround podcast

Jul. 21st, 2017 10:59 am
semielliptical: road beside a field (travel)
[personal profile] semielliptical
 I’ve been listening to a new, limited-run podcast, The Turnaround, in which Jesse Thorn interviews well-known interviewers about interviewing. It’s not a topic I’ve given special attention to before, other than getting annoyed when I think someone is doing a bad job interviewing. But I spend a lot of time listening to podcasts and NPR shows that include interviews, so I have really enjoyed this opportunity to think about how interviews contribute to news and stories and how they are produced and edited. While there are some themes that have come up in most interviews, such as the importance of listening, the guests also have some widely different approaches to other key parts of interviewing, such as how they prepare.
 
I haven’t heard all of the available programs yet, but I can recommend:
 
Audie Cornish, host of NPR’s All Things Considered, discussing interviewing in the context of daily news.  
 
Brooke Gladstone, of On The Media, (essential weekly listening, imo) on the more critical, in-depth interviewing style of this program.
 
And then, it's interesting to contrast those interviews with two people who usually do much more lengthy, free-form interviews:
 
Susan Orlean, who writes books and long-form magazine pieces, and speaks thoughtfully about how she enters different communities and approaches interviewing "regular" people.

Errol Morris, the documentary filmmaker. He described liking to get interviewees to talk for extended lengths of time, and that is also his approach to being interviewed - long-winded and rambling, but still interesting.

If it weren't for podcasts like this, I would probably do much less housework. Anyone have recommendations for good listening? 

Images for AO3 stories

Jul. 20th, 2017 08:43 pm
istia: mike cassidy's legs in hipshot lean on cane (cassidy | legs & cane)
[personal profile] istia
Since Photobucket switched in June 2017 to an exorbitant annual subscription fee for allowing images to be displayed on 3rd-party sites, I'm instead hosting the pictures here & linking to them in the stories they illustrate at the AO3.

Mi Chaqueta, Su Chaqueta )

Ezra Meets His Future Best Friends )

Bye, Photobucket

Jul. 20th, 2017 08:13 pm
istia: white background with 7 red counting strokes on it for the magnificent 7 (m7 | poster Saul Bass)
[personal profile] istia
Photobucket finally got around to replacing my images w/ their "pay up" graphic as I discovered today when I checked.

So, as I mentioned I'd do in this event in a recent post, I've deleted the Clothing & Guest Character image pages from the M7 Handbook. Hopefully I also found all the links to those pages in different places.

For the 3 images w/ 2 of my M7 stories at AO3, I'm going to make a post here in a few minutes displaying those images, then link to that post from the fics. All 3 can go in the same post, which will make them easy to find. If I ever want another image associated w/ a fic, I'll just add it to that same post.

Not as great as having the pictures right there at the bottom of the stories--I doubt any reader will bother clicking a link to go elsehwere--but 3 images is not worth trying to find a new host that works on AO3. Unfortunately, Dreamwidth hosted images don't show there; or at least the test image I tried didn't show up.

I tried out flickr, but it's hopeless. I wasted way too much time trying to figure out how to get the image url. That's all I want! Just upload & give me the link. But, no, it's all runaround everywhere trying to find anything as simple as that. /kvetching

I've had that Photobucket account since 2004. That's a long time for something on the internet to last! I've deleted the account now. Won't ever use it again. Glad I did all the moving & replacing of images last week before the ugly replacement graphic showed up all over.

And there's the proof the new policy applies to even the tiniest users. I was using only 2% of the allowable space as a free user.

heresluck: (book)
[personal profile] heresluck
Tracy K. Smith is fast becoming one of my all-time favorite poets. Finding two new poems in this month's Nation was a gift.

The United States Welcomes You

´╗┐Why and by whose power were you sent?
What do you see that you may wish to steal?
Why all this dancing? Why do your dark bodies
Drink up the light? What are you demanding
That we feel? Have you stolen something? Then
What is that leaping in your chest? What is
The nature of your mission? Do you seek
To offer a confession? Have you anything to do
With others brought by us to harm? Then
Why are you afraid? And why do you invade
Our night, hands raised, eyes wide, and mute
As ghosts? Is there something you wish to confess?
Is this some enigmatic type of test? What if we
Fail? How and to whom do we address our appeal?


— Tracy K. Smith
in The Nation, July 17/24 2017
morgandawn: (Ariel Yes?)
[personal profile] morgandawn


UPDATE: I heard from them. The archive is closed to new submissions but the admins are still there and can be reached via their Help Desk. There are no plans to move the archive.


Book meme

Jul. 15th, 2017 12:59 pm
istia: a stack of books with tasselled bookmarks (x | books)
[personal profile] istia
It's a quiet Saturday of doing nothing but resting my knee, so when better to do a 50-question Book Meme? Seen in many places lately. Warning: it appears to have been originally created by a 12-year-old, so it gets lolaciously ridiculous in the middle. *g*

Book Meme 2017 )

Positivity

Jul. 14th, 2017 12:32 pm
istia: peace symbol on a rainbow flag (x | peace symbol rainbow)
[personal profile] istia
I've been having a lousy week, in part because of an old knee injury acting up. It's been a thing since I was about 20 & I'm used to it periodically aching for several days if I accidentally twist it a bit or something similar. But this week, omg. It hasn't hurt this badly in years.

I've seen folks use round-ups of things in their life that are good or happy or that they're grateful for & figured I'd give it a try. Also: a list! My "i like lists" tag has been sadly underused lately.

1. yesterday, my writing streak at 750words.com reached 500 days & I graduated to the next tier up badge: spacebird!

2. I heard about & signed up for tor.com's ebook club & got a free, no-drm copy of Jacqueline Carey's Kushiel's Dart - each month, Tor gives away 1 ebook to members of the club, whee!

3. the new series of Who Do You Think You Are (UK) has begun & I have episode 14x02, focusing on Craig Revel Horwood, ready to watch;

4. I indulged in some retail therapy yesterday, ordering a purple bra in a completely new-to-me style along w/ a totally indulgent, cheap but very pretty blue bead bracelet;

5. my weekend plans involve doing nothing whatsoever except rest my knee; I have lots of food (my fridge is full of little bottles of liquid meal replacement as well as fresh raw veggies) & no need to go out for anything, so I'm not!


My knee is actually feeling a bit better today after a mighty 4 hours sleep last night, so I'm cautiously hopeful it will continue to improve!

Hope all of you have, or are having, happy weekends yourselves. :)

heresluck: (bell pepper)
[personal profile] heresluck
I have made both these recipes in the last couple of days, and because those of us in the northern hemisphere are heading into the part of the summer where the prospect of pulling a cold noodle salad out of the fridge is particularly appealing, I figured I might as well share. You can eat either of these salads at room temperature right after making them, but part of the point of them is that they make spectacularly good leftovers straight out of the fridge.

Both sauces are meant to dress about 1 lb of noodles, because I think of these as noodle dishes with other things in them. If you are one of those people who distrust carbs and want the dishes to be more salad-y, cut the quantity of noodles in half and pile on the veggies. For what it's worth, I think both dishes are best with just two or three additions, both because it makes prep simpler and because it keeps the flavors cleaner, but obviously YMMV.

Cold Sesame Noodles )

Cold Wasabi Noodles )

Profile

vidfinders: (Default)
A community for finding fan-made vids.

August 2015

S M T W T F S
      1
2345678
9101112131415
16 171819202122
23242526272829
3031     

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 25th, 2017 12:47 am
Powered by Dreamwidth Studios