Saturday, August 19th, 2017 02:41 pm
All right, can anyone positively identify this mystery plant? It came up as a volunteer on the north side of my house, and seems to be self-seeding, because it keeps coming back each year. It blooms like this from the first week of August till frost. Bumblebees love it. Minnesota.






Pleased but puzzled, L.

posted by Lois McMaster Bujold on August, 19
Saturday, August 19th, 2017 05:09 pm
( You're about to view content that the journal owner has advised should be viewed with discretion. )
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Saturday, August 19th, 2017 04:50 pm
Today is mostly sunny and hot.  :P  We picked up three piles of grass, and I filled the trolley with sticks to dump in the firepit.

Lots of butterflies out, though, and bees.  Yay bumblebees, boo sweat bees. 
Saturday, August 19th, 2017 08:59 pm

Posted by /u/Deranox

I liked the original version, the address and search bars being normal and the bookmark bar a bit bigger so they're easier to press. Enlarge the bars if you will, but not this much. And why was space between the bookmarks added ? It results in overall less space for the bookmarks before we have to begin scrolling.

submitted by /u/Deranox
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Saturday, August 19th, 2017 08:35 pm

Posted by /u/Apocalypstic

I'm talking about how to get rid of this thing. I find it unnecessary seeing as the address bar automatically uses the default search engine when a proper address is not input. It's bulky and, in my opinion, unappealing and distracting to look at.

submitted by /u/Apocalypstic
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Saturday, August 19th, 2017 11:11 pm


small batch icons is dedicated to the idea that less is more.

Much like how the restriction of a hundred words can turn a drabble into a work of art, so our theory is that a posting limit of five icons makes the selected images shine.

For icon makers, this makes coding posts way easier. Plus, there's the bonus of getting to share icons more often, hot off the press.

For icon shoppers, it's the ultimate in browsing convenience.

come on by =)
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Saturday, August 19th, 2017 01:58 pm
The rally was fine, though quite small. I imagine there would have been a much bigger turnout if the Nazis hadn't cancelled. One of my neighbors was there!

I went with [personal profile] hederahelix. We are now heading for Clementine.

Here I am with my sign and feline fellows in resistance.



Saturday, August 19th, 2017 01:25 pm
On ep 2 and the scene where DANNY CANNOT EVEN MAKE A DENT IN LUKE IS AWESOME I ALREADY REWOUND IT TWICE. (and booed when his fist got all glowy)

MISTY AND JESSICA <333

Further spoilers )

Krysten Ritter and Mike Colter are the total MVPs. And they have such great chemistry! Charlie Cox is all right. Finn Jones is terrible, tho.

WHY IS DANNY NOT PLAYED BY LEWIS TAN. ARGH.

Fandom, if I don't see a whole lot of white-hot femslash between Alexandra and Elektra, I'm going to be VERY disappointed.
Saturday, August 19th, 2017 09:16 pm
I have been watching more Legends of Tomorrow.

The entire thing depends on everyone being so emotionally wound up and at the end of their tether that they do things the least sense and most drama.

I mean it provides plenty of reasons for them to feel that way, but still.

Read more... )

I like what fandom does with these parts better than I like rewatching these parts. I mean I like seeing Mick and Len, but I've spent a year since the first season came out wanting to move their story on and make it deeper.

Rewatch first.
Saturday, August 19th, 2017 03:12 pm
This is the freebie for the August [community profile] crowdfunding Creative Jam, inspired by a prompt from [personal profile] alexseanchai. It also fills the "hobbies" square in my 7-31-17 card for the Cottoncandy Bingo fest.


"As Couples As Possible"


A dancer fell in love
with a mathematician,

their affection stymied by
his love of all things body,
her love of all things brain,

until they discovered
square dancing.

* * *

Notes:

"As couples as possible" -- Work as a couple whenever possible. Re-evaluate the formation after each part of the call.
-- Square Dance Dictionary

Dance is a popular form of artistic exercise.  Geometry is the mathematics of shape.  Put them together and you get the math of square dance.

Saturday, August 19th, 2017 04:09 pm

⌈ Secret Post #3881 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.


More! )


Notes:

Secrets Left to Post: 03 pages, 64 secrets from Secret Submission Post #555.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.
Saturday, August 19th, 2017 04:01 pm
[ SECRET SUBMISSIONS POST #557 ]




The first secret from this batch will be posted on August 26th.



RULES:
1. One secret link per comment.
2. 750x750 px or smaller.
3. Link directly to the image.
- Doing it RIGHT: http://i.imgur.com/KuBug.png
- Doing it WRONG: http://imgur.com/KuBug

Optional: If you would like your secret's fandom to be noted in the main post along with the secret itself, please put it in the comment along with your secret. If your secret makes the fandom obvious, there's no need to do this. If your fandom is obscure, you should probably tell me what it is.

Optional #2: If you would like WARNINGS (such as spoilers or common triggers -- list of some common ones here) to be noted in the main post before the secret itself, please put it in the comment along with your secret.

Optional #3: If you would like a transcript to be posted along with your secret, put it along with the link in the comment!

Saturday, August 19th, 2017 01:00 pm
Belovedest has mentioned a few times that it's hard to get your hands on a nice meat pasty around these parts. I contemplated the matter and asked a few questions.

At length, it seemed like it was a good day to try.

My reliable source for understanding the principles behind what I'm cooking is Serious Eats. So I read through the pie crust stuff again. (Incidentally, the site is a clickbait hole for DELICIOUSNESS.)


Clickbait: http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html

Science: http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html

Recipe: http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
2 1/2 cups (12.5 ounces; 350 grams) all-purpose flour
2 tablespoons (25 grams) sugar
1 teaspoon (5 grams) kosher salt
2 1/2 sticks (10 ounces; 280 grams) unsalted butter, cut into 1/4-inch pats
6 tablespoons (3 ounces; 85 milliliters) cold water

I looked at the amounts involved.

There was no way that I was going to be able to fit all that flour and butter into my food processor, which is an attachment to my stick blender. I looked closely at the amounts.

It so happens that the ratio of cups of flour to sticks of butter is 1:1. So I decided that I could make a test batch, one cup and one stick. The salt and sugar is less important, and in fact the sugar is kind of not what I wanted for a pasty dough.

I put 2/3 of the flour together with the butter and a bit of salt, then added a little water and more of the flour. (Probably not how I should have done it.) Then I mixed it in a larger bowl with a little more water. My hands are rather hot, so I tried to cool them down with ice.

I wrapped it up in cling wrap and let it cool off in the refrigerator. I pulled it out a few hours later, and quartered the dough. I saw that it had distinct stacked layers, like a good steel blade. I was thrilled.

I rolled it out in the best tradition of my mother, between two sheets of parchment paper. (There is no rolling pin in this kitchen. I used a glass.) I stuck it back in the refrigerator, still between the sheets, to wait while I prepared the filling. (Parchment paper and waxed paper are easier to handle than cling wrap, for this.)

http://www.seriouseats.com/recipes/2012/01/cornish-pasty-british-meat-hand-pie-recipe.html

This was not a Cornish pasty. [personal profile] wohali said something about a chicken curry pasty, and I went "Oooo!" and she advised that you can use pretty much any chicken curry recipe, just dryer than usual.

I went for it.

My basic chicken curry is chicken plus a brick of golden curry sauce plus assorted vegetables, and oil as needed. This time I decided to cook the chicken thigh meat so it would be easy to separate from the bones in my multifunction fancy rice cooker, along with some spiced oil left over from a previous recipe, and some dry onions. I cooked the vegetables and the curry brick separately, only combining them all (and some potato flakes to sop up water and oil) at the end. My partner is much better at handling chicken meat in all its phases than I am, and stripped the meat from the bones before I mixed them together.

I did roll it too thin, and I let it get too hot when filling it.

Despite the holes, I stuck the crust together with egg wash, and egg washed the outside. (I used the leftover egg wash to make a little bit of curry scrambled egg, which my partner ate on top of their salad.)

I'd wisely said that if the food was not going to be ready by 10pm, we should eat something else. The pies came out of the oven just as we were finishing chicken nuggets, but we still had enough room to test half a pie each.


Mmmmmmmmm.

I will be making these again. And the dough process is relatively simple with the tools at hand, so my partner (who can follow a recipe, but isn't yet the cocky ass in the kitchen that I am) may wind up learning the process too.


I put together a bit of sweet pie dough just now, and it's chilling in a ball in the refrigerator. I'm thinking that some fruit pies might be in order...