Reblogging to remember

chubby-bunnies:

Mary Lambert - Secrets 

Yes girl! Love it <3

someauthorgirl:

blueandbluer:

jessicajimerson:

Coriolanus with Tom Hiddleston (full play).

Part 1: http://www.dailymotion.com/video/x1kinb2_coriolanus-part-1_shortfilms

Part 2: http://www.dailymotion.com/video/x1kojdn_coriolanus-part-2_shortfilms

Part 3: http://www.dailymotion.com/video/x1ky35f_coriolanus-part-3_shortfilms

Part 4: http://www.dailymotion.com/video/x1kziyz_coriolanus-part-4_shortfilms

Part 5: http://www.dailymotion.com/video/x1l5qjm_coriolanus-part-5_shortfilms

Part 6: http://www.dailymotion.com/video/x1l6dvh_coriolanus-part-6_shortfilms

Part 7: http://www.dailymotion.com/video/x1ligd2_coriolanus-part-7_shortfilms

Part 8: http://www.dailymotion.com/video/x1lilg9_coriolanus-part-8_shortfilms

Part 9: http://www.dailymotion.com/video/x1luk4w_coriolanus-part-9_shortfilms

Part 10: http://www.dailymotion.com/video/x1miybc_coriolanus-part-10_shortfilms 

Part 11: http://www.dailymotion.com/video/x1mj86w_coriolanus-part-11-end_shortfilms

Found someone had posted this on Daily Motion a while back, and though I’d share the link for other Hiddlestoners (there are probably a few of you who didn’t get to go to the theaters like I did so yeah, reblog for the masses ;). -OH btw start with the “Part 1” link, the video I have posted here is part 10 (used it because it has Tom on the thumbnail, but yeah you’ll spoil it for yourself lol). 

-Your welcome.

someauthorgirl

DROOL. ILU BLOO.

boomeyer:

I’ve said this to my non-techie friends countless times. It’s no secret that being able to code makes you a better job applicant, and a better entrepreneur. Hell, one techie taught a homeless man to code and now that man is making his first mobile application.

Learning to…

johnstamostimelessbeauty:

medievalpoc:

myrddin-emrys:

Disclaimer: This is not my own idea; I got the tip from the lovely Elentari-liv, who was kind enough to share her technique with me. This is only showing the basics I’ve used to knit the scales, not how to make any certain piece.
Also, keep in mind that I’m still a beginner at knitting. I’ve been doing it for approximately two weeks.
What you’ll need:
circular knitting needles
yarn
small scales
You’ll probably want to choose a yarn close to your scale colour, or one that complements it (I used a contrasting one here to make things easier to show). You may have to experiment a bit with the yarn gauge and size of the needles. I ended up using gauge three yarn and size six needles after some testing. Larger needles widened the gap between scales, so that the yarn was visible in between, which I didn’t want, and thicker yarn made the scales stick out too much as opposed to hanging. It looked like I was knitting a very ruffled dragon.
Scales can be purchased from The Ring Lord, with multiple choices of colour and material. I’ve experimented with both aluminum and steel; the steel seems to hang better because of its weight, but it all depends on what you need for your project!
(I’m putting the actual process under a read more because I do have a lot of photos.)
Read More

I’m gonna go ahead and put this under the resources tag for reenactors, cosplayers, Rennies and SCA-ers!

this could get me knitting again

johnstamostimelessbeauty:

medievalpoc:

myrddin-emrys:

Disclaimer: This is not my own idea; I got the tip from the lovely Elentari-liv, who was kind enough to share her technique with me. This is only showing the basics I’ve used to knit the scales, not how to make any certain piece.

Also, keep in mind that I’m still a beginner at knitting. I’ve been doing it for approximately two weeks.

What you’ll need:

  • circular knitting needles
  • yarn
  • small scales

You’ll probably want to choose a yarn close to your scale colour, or one that complements it (I used a contrasting one here to make things easier to show). You may have to experiment a bit with the yarn gauge and size of the needles. I ended up using gauge three yarn and size six needles after some testing. Larger needles widened the gap between scales, so that the yarn was visible in between, which I didn’t want, and thicker yarn made the scales stick out too much as opposed to hanging. It looked like I was knitting a very ruffled dragon.

Scales can be purchased from The Ring Lord, with multiple choices of colour and material. I’ve experimented with both aluminum and steel; the steel seems to hang better because of its weight, but it all depends on what you need for your project!

(I’m putting the actual process under a read more because I do have a lot of photos.)

Read More

I’m gonna go ahead and put this under the resources tag for reenactors, cosplayers, Rennies and SCA-ers!

this could get me knitting again

recipesforweebs:

Ah, Ramen. The instant stuff weeaboos and college kids eat almost 3 times a day. What a treasure. You know what I’m gonna teach you what to make? Ramen that isn’t instant, and doesn’t taste like you poured an entire fucking salt shaker into your fucking bowl. God damn…MSG, amirite?
Anyway, this recipes like pretty fucking delish, so we’re gonna have a pretty rad time making it, okay?O FUCKING KAY.~Ponyo-style Ramen(servings: 1 bowl)adapted from: x
Ingredients for Home made noodles-
3/4 cups all purpose flour
1 egg
3/4 tsp salt (plus more to taste)
~1 Tbsp water (or more give or take)
Ingredients for soup-
2 cups pork or vegetable broth*
1 Tbsp fresh miso paste
1 tsp soy sauce (add more if you want it to be saltier)
1/4 tsp dashi granules
1/4 cup fresh bean sprouts
Ingredients for toppings-
1/2 scallion stalk
1 egg, hard boiled
1 piece of thick cut ham sliced in half
1 Tbsp olive oil
~Procedure for noodles-
Mix all of the dry ingredients together and make a small ‘well’ in the center of the mixture.
Mix all of the wet ingredients together and pour the mixture into the center ‘well’ of the dry ingredients.
Slowly combine the ingredients together until it becomes a hard dough.
Knead that dough hardcore motherfucker. Knead it the same way you need every little bit of merch with your waifu’s face on it. Yeah I know i said ‘need’ instead of ‘knead’. Fight me. I dare you.
Roll it into a ball and test the consistency. If it’s WAY too stick, add some flour, if it’s really hard and not sticky at all, add a TEENY bit of water. The dough should only be a tiny bit sticky, like not enough to stick anyway, u feel me
Once the doughs at the right consistency, wrap the dough ball in a dish towel and let that shit rest for like an hour. You rocked it’s work, tiger, and now it just needs to recharge a little. Am I implying you had sexual relations with a noodle? Yes. sort of. It’s been a long day.
Take the dough ball once it’s rested and sprinkle flour over that shit. Make it rain, holla. place it on a flour’d counter and use a rolling pin to flatten it out. Like real talk. 
If the dough starts sticking during the rolling process, slap some more flour on that shit.
Put the dough sheet on your cutting board and spread a bunch of flour over it. Real talk, get reaaaaaal liberal about your flour use here. You DO NOT want your noodles sticking together once we cut them.
Fold the sheet two times in the same direction, spreading flour over the sheet each time you fold it.
Once it’s folded, start cutting it into thin noodles. If you think it’s going to start stick, add some more flour onto that biz.
Once you’re done cutting them and you have a huge ass pile of noodles, toy at them a little with your fingers to unfold and separate them a bit. Then toss that shit around with some more flour.
Get some water bowling, enough to cover all the noodles, and just sort of sprinkle the noodles in. If you plop em all in they’ll stick and shit, so don’t do that. 
Cook for abot 4 minutes, tasting a noodle occasionally to see if they’re done. I like undercooking mine a tiny bit so they fully cook in the soup.
Once they’re done cooking, strain them and place them in the bowl you’re gonna eat from. 
And bam. You finished the noodles. Are you proud of yourself? Do you want a hug? Fuck off, we’re not done yet ho we still got a WORLD of shit to finish before you can eat this mystical creation based off of Miyazaki’s food porn masterpiece.
Procedure for Soup-
In a medium sized pot, add the stock, dashi, and soy sauce. Bring it to a boil over high heat.
Remove from heat and stir in the miso. If you want to add more miso or something, fuckin go for it, it’s your life.
Add the bean sprouts in now so they warm up a little. Pour the soup into the bowl of noodles and stir it around so the bean sprouts and noodles are all intertwined.
Oh hot damn. You finished dat soup. Wow. how cool are you? Not that cool yet, because you still need to do the last few toppings you lil shitbaby.
Procedure for toppings-
Pour enough water to cover an egg into a small pot and bring to a boil. Once boiling, place the egg in gently and let it stay there for like 10 minutes.
Once the egg’s cooked for about 10 minutes, take that shit out and place it in a small bowl of ice water so it can cool down.
Once it’s cooled, remove the shell and cut it in half vertically. Place one of the halves on top of the ramen and eat the other one yourself with a sprinkle of salt because you deserve it. Love yourself a little.
Get some thick cut ham slices, like the thickest you can find, get a piece and cut it in half. Drizzle a frying pan with olive oil and let it heat up before placing the ham slices on there. 
Cook until heated up but not browned and place atop the noodles.
Thinly dice half the chive stock and place it atop the noodles as well.
~HOLY SHIT YOU JUST MADE YOURSELF SOME MIYAZAKI NOODLESARE YOU PROUD? YOU SHOULD BE. YOU BASICALLY MADE ART.No seriously, put that shit in MOMA and it will probably sell a lot quicker than like, fuckin, idk, cubism or whatever. Because Ramen always tastes better than oil paint, trust me.
Alright nerds, that’s Ponyo’s Ramen for you, enjoy eating literally 10 bowls of it while crying over fucking fish people you sad piece of trash.LOVE YOU, BYE 

recipesforweebs:

Ah, Ramen. The instant stuff weeaboos and college kids eat almost 3 times a day. What a treasure. 

You know what I’m gonna teach you what to make? Ramen that isn’t instant, and doesn’t taste like you poured an entire fucking salt shaker into your fucking bowl. God damn…MSG, amirite?

Anyway, this recipes like pretty fucking delish, so we’re gonna have a pretty rad time making it, okay?

O FUCKING KAY.

~

Ponyo-style Ramen
(servings: 1 bowl)
adapted from: x

Ingredients for Home made noodles-

  • 3/4 cups all purpose flour
  • 1 egg
  • 3/4 tsp salt (plus more to taste)
  • ~1 Tbsp water (or more give or take)

Ingredients for soup-

  • 2 cups pork or vegetable broth*
  • 1 Tbsp fresh miso paste
  • 1 tsp soy sauce (add more if you want it to be saltier)
  • 1/4 tsp dashi granules
  • 1/4 cup fresh bean sprouts

Ingredients for toppings-

  • 1/2 scallion stalk
  • 1 egg, hard boiled
  • 1 piece of thick cut ham sliced in half
  • 1 Tbsp olive oil

~

Procedure for noodles-

  • Mix all of the dry ingredients together and make a small ‘well’ in the center of the mixture.
  • Mix all of the wet ingredients together and pour the mixture into the center ‘well’ of the dry ingredients.
  • Slowly combine the ingredients together until it becomes a hard dough.
  • Knead that dough hardcore motherfucker. Knead it the same way you need every little bit of merch with your waifu’s face on it. Yeah I know i said ‘need’ instead of ‘knead’. Fight me. I dare you.
  • Roll it into a ball and test the consistency. If it’s WAY too stick, add some flour, if it’s really hard and not sticky at all, add a TEENY bit of water. The dough should only be a tiny bit sticky, like not enough to stick anyway, u feel me
  • Once the doughs at the right consistency, wrap the dough ball in a dish towel and let that shit rest for like an hour. You rocked it’s work, tiger, and now it just needs to recharge a little. Am I implying you had sexual relations with a noodle? Yes. sort of. It’s been a long day.
  • Take the dough ball once it’s rested and sprinkle flour over that shit. Make it rain, holla. place it on a flour’d counter and use a rolling pin to flatten it out. Like real talk. 
  • If the dough starts sticking during the rolling process, slap some more flour on that shit.
  • Put the dough sheet on your cutting board and spread a bunch of flour over it. Real talk, get reaaaaaal liberal about your flour use here. You DO NOT want your noodles sticking together once we cut them.
  • Fold the sheet two times in the same direction, spreading flour over the sheet each time you fold it.
  • Once it’s folded, start cutting it into thin noodles. If you think it’s going to start stick, add some more flour onto that biz.
  • Once you’re done cutting them and you have a huge ass pile of noodles, toy at them a little with your fingers to unfold and separate them a bit. Then toss that shit around with some more flour.
  • Get some water bowling, enough to cover all the noodles, and just sort of sprinkle the noodles in. If you plop em all in they’ll stick and shit, so don’t do that. 
  • Cook for abot 4 minutes, tasting a noodle occasionally to see if they’re done. I like undercooking mine a tiny bit so they fully cook in the soup.
  • Once they’re done cooking, strain them and place them in the bowl you’re gonna eat from. 
  • And bam. You finished the noodles. Are you proud of yourself? Do you want a hug? Fuck off, we’re not done yet ho we still got a WORLD of shit to finish before you can eat this mystical creation based off of Miyazaki’s food porn masterpiece.

Procedure for Soup-

  • In a medium sized pot, add the stock, dashi, and soy sauce. Bring it to a boil over high heat.
  • Remove from heat and stir in the miso. If you want to add more miso or something, fuckin go for it, it’s your life.
  • Add the bean sprouts in now so they warm up a little. Pour the soup into the bowl of noodles and stir it around so the bean sprouts and noodles are all intertwined.

Oh hot damn. You finished dat soup. Wow. how cool are you? Not that cool yet, because you still need to do the last few toppings you lil shitbaby.

Procedure for toppings-

  • Pour enough water to cover an egg into a small pot and bring to a boil. Once boiling, place the egg in gently and let it stay there for like 10 minutes.
  • Once the egg’s cooked for about 10 minutes, take that shit out and place it in a small bowl of ice water so it can cool down.
  • Once it’s cooled, remove the shell and cut it in half vertically. Place one of the halves on top of the ramen and eat the other one yourself with a sprinkle of salt because you deserve it. Love yourself a little.
  • Get some thick cut ham slices, like the thickest you can find, get a piece and cut it in half. Drizzle a frying pan with olive oil and let it heat up before placing the ham slices on there. 
  • Cook until heated up but not browned and place atop the noodles.
  • Thinly dice half the chive stock and place it atop the noodles as well.

~

HOLY SHIT YOU JUST MADE YOURSELF SOME MIYAZAKI NOODLES
ARE YOU PROUD? YOU SHOULD BE. YOU BASICALLY MADE ART.

No seriously, put that shit in MOMA and it will probably sell a lot quicker than like, fuckin, idk, cubism or whatever. Because Ramen always tastes better than oil paint, trust me.

Alright nerds, that’s Ponyo’s Ramen for you, enjoy eating literally 10 bowls of it while crying over fucking fish people you sad piece of trash.

LOVE YOU, BYE 

tehjennismightier:

boquerianyc:

Big, sweet, juicy blackberries from the brambles of Phillips Farms
paired with lemon, vanilla, rosé wine and vodka
for a deliciously simple summer sangria

image

Ingredients
• 1 lb whole blackberries
• 1/2 quarts simple syrup (1:1 ratio sugar to water)
• 2 quarts rosé wine
•…

Whoa there, baby.

whineandbeer:

azspot:

Last Week Tonight with John Oliver: Prison

Apparently the full 17 minute John Oliver prison rant is available on YouTube if you haven’t seen it yet.

l3fan-0-rama:

ariverisariver:

I shared my go-to no-knead pizza dough recipe with OnMilwaukee, so now I can share it with you.  I use this dough for baking steel & pan pizzas, and it’s awesome.  I’ve tweaked it until I got to a recipe that has numbers anyone can remember, and it’s dead simple.

I like to use “00” flour, which is the finest a flour can be milled, but this dough really works better with all-purpose flour (I prefer King Arthur). A dough’s “hydration” is the percentage of flour to liquid. With this dough, we’re working with a hydration of about 67 percent, and using the fine-milled “00” flour results in a dough that’s just a little too wet.

This recipe calls for a 12-cup food processor fitted with a dough blade, but it can just as easily be made with a mixing bowl and a wooden spoon. The most important thing is that the dough is thoroughly mixed and all of the water incorporated.

Basic No-Knead Pizza Dough
  • 450g all purpose flour
  • 10g kosher salt
  • 10g sugar
  • 10g quick-rise yeast
  • 300g water
  • 10g olive oil
  1. Put flour, salt, sugar and yeast in the bowl of the food processor. Pulse once to combine. Add water and oil.
  2. Turn on food processor and run until the the dough comes together and starts to follow the blade around the bowl, about 20 seconds. Add a little flour if it’s not coming together. Run for an additional 20 seconds.
  3. Turn the dough out onto a floured surface and bring it together into a ball. 

This recipe makes enough dough for two 12-inch pies or one pan pie. If you’re making two pies, split the dough in half and put in separate lightly oiled containers that can contain the dough once it doubles. Refrigerate at least one day, up to five. It’ll taste better three days in.If you’re making a pan pizza, put the dough in an oiled 12-inch cast iron pan and cover with plastic wrap. Let rise at room temperature for 24 hours.

you guys need to know that I’ve had Matt’s cast iron pan pizza and it tastes exactly like Pizza Hut if Pizza Hut was really, really good.

teallikethecolor:

foodffs:

BAKED HONEY GARLIC CHICKEN
Really nice recipes. Every hour.


I can see this becoming a go-to recipe for me.