word game: afternoon
Jul. 15th, 2026 06:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
museaway posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
ficwipThis week's word is...
afternoon
How to play: Find the word in any WIP and comment with the sentence containing it. Just the one, ideally! The less context, the more hilarious & interesting it can be.
Rules:
- All fandoms, all ships, all writers welcome
- Give a head's up for disturbing/distressing content
- If you share a sentence, please read some left by other writers and drop at least one person a comment. (If you leave the first comment, thanks for starting us off and please stop back later!)
afternoon
How to play: Find the word in any WIP and comment with the sentence containing it. Just the one, ideally! The less context, the more hilarious & interesting it can be.
Rules:
- All fandoms, all ships, all writers welcome
- Give a head's up for disturbing/distressing content
- If you share a sentence, please read some left by other writers and drop at least one person a comment. (If you leave the first comment, thanks for starting us off and please stop back later!)
How to Make Sauerkraut
Jul. 15th, 2026 04:22 amnverland posting in creative_cooks
How to Make Sauerkraut
PREP TIME 1 day 1 hour TOTAL TIME 1 day 1 hour Servings 10
Ingredients
US Customary
8 cups red or green cabbage (finely grated or chopped)
1 ½ – 2 tsp sea salt (plus more to taste)
1 small beet (finely shredded)
3 whole carrots (finely shredded)
3 Tbsp fresh ginger (shredded / grated)
3 Tbsp fresh turmeric (shredded / grated)
4 cloves garlic (finely minced)
– Metric
908 g red or green cabbage (finely grated or chopped)
1 ½ - 2 tsp sea salt (plus more to taste)
82 g beet (finely shredded)
183 g carrots (finely shredded)
18 g fresh ginger (shredded / grated)
18 g fresh turmeric (shredded / grated)
12 g garlic (finely minced)
( Read more... )
umadoshiReading: One of the libraries I use suddenly acquired 91 more ebook copies of The Gate of the Feral Gods (DCC book 4), so I'm reading that. I also started Abra Berens' Ruffage: A Practical Guide to Vegetables.
Watching: We're halfway through Widow's Bay now and, I think, pretty invested.
Materialism: In the last couple of weeks I've tipped over into desperately wanting new jeans that, y'know, actually fit well. (The ones I've been wearing for ages are passable but just not great, and it relatively recently occurred to me that I can probably get away with wearing normal jeans with metal bits [to which I'm allergic] most of the time, since I'm rarely out of the house for very long. And while years ago, the "coat the skin-touching metal bits in clear nail polish" didn't actually work well, there's always the option of just plain sewing fabric bits over those spots.) Yesterday I spent a truly appalling amount of money ordering an array of jeans from a couple of different stores, most of which will be returned...but hopefully I can get a pair or two I actually like out of it.
Growing: The lettuce is still doing well! I think that's going well enough that we'll try it again next year and see how it does when the elevated planter is closer to the house (which it has to be after this season). I probably won't opt to grow spinach again; the plants are doing okay, but only three came up and they're not producing enough to Do Something With Spinach, so their leaves are just getting tossed into salads with the lettuce.
Meanwhile, the sole cucumber plant now seems to be serious about growing, and the tomatoes are flowering to varying degrees. Apparently we should go out and do a bit of hand pollination, and we really need to do a bit of pruning, at least on the three indeterminate plants.
Foodstuffs:scruloose made the Easy Swiss Chard Stir Fry from Omnivore's Cookbook to use the rainbow chard from our first week of farmshare, and if making it again, would increase both the garlic and soy sauce and also make it in the wok rather than the deep frying pan, which wasn't quite up to the mass of the chard greens. Sadly, I didn't like it much, which I suspect is a general chard thing rather than being due to this recipe. But we may try it again sometime.
Farmshare from last week (week 2): onions, new potatoes, strawberries, beets, parsley (flat?), and celeriac. This time the fridge wasn't straight-up exploding with greens. We still have to use the beets and celeriac, both of which are new to me; I think in both cases we're just planning to roast them and see what we think.
Having a car of our own means being able to just...get up and go to the produce stand we really like (which does sadly mean lower odds of making it to the corner farmers' market on Saturdays, but I'm hoping we'll still make it there during berry season). We went both Saturday and yesterday morning. The summer strawberries are just wrapping up (we tried four varieties through them over the last few weeks: Brunswick, Laurel, Jewel, and Evelyn), and yesterday we were able to also get our first raspberries and cherries of the season (both were sold out by the time we got to the front of the line on Saturday, which is a bit alarming given that we got there within half an hour of opening time). All of the remaining strawberries got roasted yesterday.
Watching: We're halfway through Widow's Bay now and, I think, pretty invested.
Materialism: In the last couple of weeks I've tipped over into desperately wanting new jeans that, y'know, actually fit well. (The ones I've been wearing for ages are passable but just not great, and it relatively recently occurred to me that I can probably get away with wearing normal jeans with metal bits [to which I'm allergic] most of the time, since I'm rarely out of the house for very long. And while years ago, the "coat the skin-touching metal bits in clear nail polish" didn't actually work well, there's always the option of just plain sewing fabric bits over those spots.) Yesterday I spent a truly appalling amount of money ordering an array of jeans from a couple of different stores, most of which will be returned...but hopefully I can get a pair or two I actually like out of it.
Growing: The lettuce is still doing well! I think that's going well enough that we'll try it again next year and see how it does when the elevated planter is closer to the house (which it has to be after this season). I probably won't opt to grow spinach again; the plants are doing okay, but only three came up and they're not producing enough to Do Something With Spinach, so their leaves are just getting tossed into salads with the lettuce.
Meanwhile, the sole cucumber plant now seems to be serious about growing, and the tomatoes are flowering to varying degrees. Apparently we should go out and do a bit of hand pollination, and we really need to do a bit of pruning, at least on the three indeterminate plants.
Foodstuffs:
scruloose made the Easy Swiss Chard Stir Fry from Omnivore's Cookbook to use the rainbow chard from our first week of farmshare, and if making it again, would increase both the garlic and soy sauce and also make it in the wok rather than the deep frying pan, which wasn't quite up to the mass of the chard greens. Sadly, I didn't like it much, which I suspect is a general chard thing rather than being due to this recipe. But we may try it again sometime.Farmshare from last week (week 2): onions, new potatoes, strawberries, beets, parsley (flat?), and celeriac. This time the fridge wasn't straight-up exploding with greens. We still have to use the beets and celeriac, both of which are new to me; I think in both cases we're just planning to roast them and see what we think.
Having a car of our own means being able to just...get up and go to the produce stand we really like (which does sadly mean lower odds of making it to the corner farmers' market on Saturdays, but I'm hoping we'll still make it there during berry season). We went both Saturday and yesterday morning. The summer strawberries are just wrapping up (we tried four varieties through them over the last few weeks: Brunswick, Laurel, Jewel, and Evelyn), and yesterday we were able to also get our first raspberries and cherries of the season (both were sold out by the time we got to the front of the line on Saturday, which is a bit alarming given that we got there within half an hour of opening time). All of the remaining strawberries got roasted yesterday.
Watermelon Fries and Strawberry Dip
Jul. 11th, 2026 06:58 amnverland posting in creative_cooks
Watermelon Fries and Strawberry Dip
Prep Time: 20 mins Total Time: 20 mins Servings: 6 Yield: 6 1/2 to 8 cups, 3/4 cup dip
Ingredients
1 mini seedless watermelon (4 to 5 lb.)
2 large strawberries, hulled
1/2 cup low fat vanilla-flavored Greek yogurt
1 Tbsp. honey
1/2 tsp. lime zest
Directions
Cut the rind off of the top and bottom of the watermelon, about 1-inch thick. Stand the watermelon up on one of the cut sides. Cut the rind off from the top down rotating the watermelon as you go. Using the crinkle cutter cut the watermelon in half lengthwise. Place watermelon half, cut side down, on cutting board crinkle cut crosswise into 1/2" slices, getting half moons. Working with each slice crinkle cut fruit into 1/2-inch-thick sticks from there. Using a crinkle cutter, cut each slice into 1/2-inch fries.
For the dip, in a small blender or food processor combine strawberries, yogurt, honey, and lime zest (if using). Cover and blend until smooth. Serve fries with dip.
word game: foolish
Jul. 8th, 2026 10:22 pmmuseaway posting in ficwipThis week's word is...
foolish
How to play: Find the word in any WIP and comment with the sentence containing it. Just the one, ideally! The less context, the more hilarious & interesting it can be.
Rules:
- All fandoms, all ships, all writers welcome
- Give a head's up for disturbing/distressing content
- If you share a sentence, please read some left by other writers and drop at least one person a comment. (If you leave the first comment, thanks for starting us off and please stop back later!)
foolish
How to play: Find the word in any WIP and comment with the sentence containing it. Just the one, ideally! The less context, the more hilarious & interesting it can be.
Rules:
- All fandoms, all ships, all writers welcome
- Give a head's up for disturbing/distressing content
- If you share a sentence, please read some left by other writers and drop at least one person a comment. (If you leave the first comment, thanks for starting us off and please stop back later!)
small amusements in media references
Jul. 8th, 2026 02:53 pmbluedreamingUnexpected bingo square: Nietzsche quote in my Thai BL 😂
(I originally shared this on discord because that’s where I put microposting these days and then I figured: why not here?)
(I originally shared this on discord because that’s where I put microposting these days and then I figured: why not here?)
Dreamwidth reading woes
Jul. 8th, 2026 11:39 ambluedreamingWhen things are stressful, I often find myself gravitating even more towards the relative calmness of Dreamwidth. However, I’ve been struggling with how to actually read updates here.
( Read more... )
So, I’m stuck!
( Read more... )
So, I’m stuck!
Asian Vegetable Pasta Salad
Jul. 8th, 2026 04:28 amnverland posting in creative_cooks
Asian Vegetable Pasta Salad
Ingredients
3 oz linguini
8 oz fresh sugar snap peas
2 c celery thinly sliced
1 c red bell pepper thinly sliced
1/2 c scallions sliced
DRESSING
1/4 c rice wine vinegar
1/4 c low sodium soy sauce
1-1/2 Tbsp toasted sesame oil
1 tsp spicy (chili) toasted sesame oil
2 tsp peeled fresh ginger grated
1 large garlic clove grated
1/2 tsp sugar
1 Fresno chile seeded and finely chopped (optional)
GARNISHES- USE ANY OR ALL
Chopped cilantro
Dry roasted peanuts chopped
Crushed black pepper
Toasted sesame seeds or toasted almonds
Bean sprouts
Directions
1 Cook pasta according to package directions. Add the sugar snap peas during the last 2 minutes of cooking. Drain and rinse with cold water. Place cooled pasta/snap pea mixture in a large bowl, stir in the celery, red pepper, and scallions.
2 To make the dressing put all ingredients into a small jar, and shake to combine. Pour dressing over pasta/veggie mix, stir and refrigerate for a half hour or so. Garnish with some or all of suggested condiments.
3 Any vegetables you like should work in this recipe. Try green beans, broccoli, or carrots. You can also add a tablespoon of peanut butter to the dressing and make it a very kid friendly.