#120g paper

[yojfull]

Day 1: Heartstopper Tumblr Prompt Week

Each day this week, I'm going to post a poem that is inspired by a quote and the daily prompt. These will be cross-posted to AO3 and Instagram

Out

Coach Singh: You don't owe them that information, ok?

Coming out makes it sound

Like a one time thing,

A declaration and you're done,

Like a sort of wedding.

In truth, it's a process,

Happening with each new space,

Deciding how much to share

In each different place.

Sometimes the door

is thrown open wide,

Sometimes you linger

Behind it and hide

You owe no one your story,

There is no one right way.

And treasure the moments

When you are free to be gay.

[alienswearsunglasses]

My favourite paper doesn't come in a notebook form so i made myself one. The cover is made with washable paper, so it won't stain easily and will weather nicely. I just joined each four pieces of paper on a sewing machine and then threaded them through metal eyelets on the cover, so i can just exchange it once i use it all up.

[mrsmarlasinger]

Bitches will be like omg thank god I FINALLY found ✨natural sleep aids✨ (CBD, kava, kratom), as if melatonin isn't. Also natural. I am bitches

[saturnvs]

hey!! what sketchbook do you use? i’m looking to get a new one but i’m not sure on the good ones 😭

hello! i'm currently using a leuchtturm1917 notebook with 120g paper, it's wasn't made for the purpose of drawing/painting, but it takes things like gouache surprisingly well!

in the past i've used a leuchtturm a5 sketchbook (specifically made for drawing) and the paper is thicker with a nicer texture! the 120g one hasn't disappointed me, but if you want something that you can use most media on, i'd go with the leuchtturm sketchbooks!

i also have a tiny (12x12 cm) talens art creation sketchbook, i've only used it a bit but i really like the paper! i'm sure their larger sizes are the same quality.

edit: the leuchtturm sketchbooks have white paper, while the notebook has a more off-white/cream shade!

[crowned-ladybug]

Me: uses whatever regular ass sketchbook paper is called to do my fully rendered colour pencil drawings

Sketchbook paper: is known to go on strike if you try to feed it more than like three layers of colouring

Me, unhappy with the saturation and depth of shading on my current work:

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

[moem3]

Have you always wanted to style your own paper Porg?

NOW YOU CAN!

With this free downloadable Dress-Up-Your-Porg-Game

With tons of costumes you can mix and match

ko-fi.com/s/4b38b1f453

If I forgot to make or couldn’t add your suggestion please feel free to comment or DM me

I am planning to make more costumes and make them available on kofi

I’m already planning a Christmas one maybe some movie themes…

So feel free to suggest new costumes

Downloading and preparing the game

Downloading is free, just put 0

If there’s a problem or you can’t download it, DM me and I’ll mail it to you at earliest convenience

For me cutting took 4 hours

I used big scissors but a precision knife/tiny scissors could be useful

For printing

I used 120g paper (a bit heavier then usual printer paper), you could definitely go heavier as long as you can still fold parts of your paper

I would not use glossy paper as it leaves finger print smudges and tends to have these weird creases if you fold it

I hope you enjoy!

This is perfect to relive your youth, have a fun Halloween activity or as a gift to a fellow SW fan

This took really long but it’s totally worth it

Feel free to share your results if you decide to play

New additions will be added on kofi

[sunshine304]

FTH Fanbinding: "Frisky Business" by WaterMe

Can you believe it, I’m finally posting the first book of my three fanbindings for the Fandom Trumps Hate Crafts Bazaar! Will wonders ever cease!

This fic was requested by the raffle winner @phenomenalasterisk after @waterme-stories agreed to their fic being bound. It’s an MCU fic with that includes Peter Parker being turned into a cat and an eventual Peter/Clint pairing. I read it and it was really funny!

Of the three FTH books, this was the first typesetting I finished. Mostly because it was very straight forward in structure (almost no “special formatting” like text messages, articles etc.) and also included great graphics by the author that were perfect for chapter headers, spacers etc. It made the typesetting overall quite easy, even though I always need a while to finish that stuff.

I did the title page based on the author’s title design (that wasn’t vertical so I couldn’t use it), but other than that I basically just kept their graphics.

I tried something new for the endpapers: I foiled them. I hoped that it would look nice and had to put a lot of craft paper through the laminator until I found the combination that worked.

I wanted to keep with the Hawkeye/Spider-Man theme and so chose graphics of Clint and a nice spiderweb/spider combination. I also kept to their colour schemes.

Clint turned out very well; that lilac is such a lovely colour. The red for the web also worked fine overall, but the blue for the spider didn’t connect well at all, even though it’s the same brand than the other two colours. :/ I coloured it in with acrylics which tends to rub off again, so I scrubbed over it with some tissues until I was satisfied. XD

There are some unfortunate creases in the endpapers, but those came from the laminator, it tends to wrinkle the paper a bit at times. But it’s not too bad.

The case design gave me more of a pause and I dithered around a lot.

The foil is actually supposed to be holographic, and depending on the light, you can see it. But it’s very very faint and mostly looks silver, which I think works well with the rest, at least, even though I would’ve liked for the holographic effect to be more obvious.

Overall, I’m really pleased with how this book turned out. Thank you again to @phenomenalasterisk for participating in FTH this year and trusting me with this.

Materials used:

Printed on Clairefontaine DCP 100g (long grain) Case + endpapers: - booklinen Brillianta - Efalin paper - craft paper 120g (endpapers) - hot foil (on brand)

Here's the link to the fic, added belatedly because it slipped my mind after all the typing...

[shijiujun]

[Reserved] New Shen Zechuan notebook with 120g paper 🌸

[ataurusinabookshop]

Fudge brownies with peanut butter frosting from Playing for Keeps by R L Mathewson

Brownie Ingredients

▢ 1 cup unsalted butter melted

▢ 2 ¼ cup granulated sugar

▢ 4 large eggs

▢ 1 tablespoon vanilla

▢ 1 1/3 cup all purpose flour

▢ 1 teaspoon salt

▢ 1 teaspoon baking powder

▢ 3/4 cup cocoa powder

▢ ¼ cup dark cocoa powder (I used Hershey’s special dark cocoa powder)

▢ 4 ounces chocolate chips or chunks

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking pan with pan spray and line with parchment paper. Set aside.

Whisk together butter and sugar in a medium bowl until well combined. Add in the eggs and vanilla and whisk until combined.

Sift the flour, salt, baking powder, and cocoa powder into another bowl. If you want a darker brownie, go ahead and use 1/2 cup regular cocoa powder and 1/2 cup dark cocoa powder. Gently mix the dry ingredients with the wet ingredients until just combined. Gently stir in chocolate chips.

Pour batter into the prepared pan and bake for about 35-40 minutes, until a toothpick comes out clean. If you like your brownies a little more on the gooey side, bake for 30-35 minutes.

Allow the brownies to cool for at least 30 minutes before serving. Pair with ice cream for a delectable treat!

Frosting Ingredients

Ingredients

5 Tablespoons (75g) unsalted butter, softened to room temperature

1 cup (250g) creamy peanut butter*

1 cup (120g) confectioners’ sugar

1/3 cup (80ml) heavy cream, at room temperature

1 teaspoon pure vanilla extract

¼ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.

Cover tightly and store for up to 1 week in the refrigerator.

[bestrecipehealty]

These taste like heaven😮‍💨😍 I prepped these on the weekend and enjoyed them as little snacks/desserts during the week💗 best idea ever! Will make some more soon🤭⁣

⁣https://toopebook.gumroad.com/

🍯🍫healthy caramel slice🍫🍯⁣ 🌟ingredients🌟⁣ Cookie base:⁣ - 150g oat flour (~1 2/3 cup)⁣ - 40g melted coconut oil (~3 tbsp)⁣ - 3 tbsp maple syrup ⁣ - Pinch of salt ⁣ Peanut caramel:⁣ - 250g peanut butter (1 cup)⁣ - 120g maple syrup (~1/2 cup)⁣ Chocolate topping:⁣ - 150g dark chocolate ⁣ - 1 tbsp coconut oil ⁣ 🌟method🌟⁣ 1. Combine all the cookie base ingredients together. Pour the mixture into a small baking dish lined with parchment paper. Press it down evenly. Cook at 180°C for 12 mins. ⁣ 2. Mix the peanut butter and maple syrup together until well combined. Add the peanut caramel onto the cookie base once it’s cooled down. ⁣ 3. Melt the chocolate with the coconut oil and pour the mixture on the peanut caramel. Refrigerate until hardened. ⁣ ⁣ ⁣ ⁣ #veganbaking #veganrecipes #easybaking #healthyfood #healthyrecipes #healthybaking #healthysnacks #caramelslice #caramelbars #healthybars #vegantreats #vegansweets

[sayitaliano]

Today I made some "pesche ripiene" (peaches filled with amaretto biscuits and dark chocolate 70%) for my family. I'd have loved to take a pic but my brother kinda ate them all so yeah, I can only show you a pic from the internet:

The one I follow it's probably not the real and actual Piemontese recipe (yes, it's a typical Piemonte's dish fom what I know), but my mother, who is not a huge fan of amaretto biscuits, appreciate it too, so I stick with this version (honestly one of the many that you can find online. Sadly I cannot recall the one that my grandma used to follow, but it was pretty close to this one).

If you want to try it, here's what I do: Take around 80-100g of amaretto biscuits and grind them. Then take 3-4 peaches (better if they're not too ripe), cut them in half, remove the kernel and add the pulp to the amaretto biscuits. Grind and blend it all together. Put a chocolate bar (100-120g, cut it into smaller pieces) in a bowl and put it on a small pot filled with boiling water, so to make the chocolate melt and have basically a fluid chocolate. Remove the bowl from the boiling water and wait a little for it to turn lukewarm. Add the mix of amaretto biscuits and peaches to it, and blend it all together with a spoon. Put the half peaches on a baking tray with parchment paper, fill each of them with one/two spoons of the blend. You can cover each peach with some hand-crumbled amaretto biscuits if you like to (I don't do this on each of them cause my mother may not like it). Put it in the oven, 200°C for 10 minutes (you just need to make the peaches a little more soft... according on how ripe they are, you may leave them inside the oven a little more). And that's all.

Buon appetito!

[angelkin-food-cake]

Doughnut Macarons with Strawberry Jam Buttercream

110g almond meal, dried in a cool (100 degrees C) oven for 10 minutes and sifted

200g icing sugar

½ tsp. cinnamon

25g brown sugar, dried in a cool (100 degrees C) oven for 5 minutes and sifted

25g caster sugar

100g egg whites at room temperature 

Optional: 1 tsp egg white powder

Extra cinnamon or sprinkles for topping

Buttercream:

100g unsalted butter, softened

120g icing sugar, sifted

2½ Tbsp. strawberry jam

Line two baking sheets with baking paper. Place icing sugar in food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse a few times to combine. Place in a large mixing bowl and sift in powdered cinnamon.

Beat egg whites and egg white powder in a medium mixing bowl until the egg white powder dissolves and it reaches soft peaks. With the mixer on high speed, gradually add brown and caster sugar and beat until it reaches stiff peaks. This mixture will be slightly darker than your usual macaron meringue.

Add meringue to your dry mixture and mix, quickly at first to break down the bubbles in the egg white, then fold carefully as the dry mixture becomes incorporated. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after 30 seconds to a minute. Place in a piping bag and pipe small 2cm (1 in.) rounds for mini macarons. If you are attempting to create the doughnut shaped shells, use a smaller round tip and pipe in a circle (3cm (2 in.) diameter), leaving a 0.5cm )diameter hole in the center of each. Gently rap your baking sheets on your bench top to remove any extra bubbles from your piped shells. Dust tops with cinnamon or sprinkles.

Preheat your oven to 140-150 degrees C (temperature varies depending on your oven). Leave shells on bench to dry for about an hour, so that when you press the surface of one gently it does not break. Place on top of an overturned roasting tray or another baking sheet if they are not professional grade. Bake for 13-15 minutes, depending on the size of your shells. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely.

Remove the butter 30 minutes before you prepare the buttercream. Beat butter until smooth in a medium mixing bowl with an electric mixer and then add icing sugar and beat until combined. Add strawberry jam and beat until combined, you can adjust to taste. When smooth, it can be spooned on to shells and sandwiched. Refrigerate in an airtight container to store, serve at room temperature.

[greenmp3]

it's plum season! this is today's recipe of the day on the nyt cooking website. recipe below!

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.”

Ingredients Yield: 8 servings ¾ to 1 cup sugar (150-200g) ½ cup unsalted butter, softened (113g) 1 cup unbleached flour, sifted (110-120g) 1 teaspoon baking powder Pinch of salt (optional) 2 eggs 24 halves pitted purple plums Sugar, lemon juice and cinnamon, for topping

Preparation Step 1 Heat oven to 350 degrees. (176 celsius) Step 2 Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Step 3 Spoon the batter into a springform pan of 8, 9 or 10 inches (20-25cm). Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Step 4 Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees (148 celsius).) Tip To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

[balluprojects]

In the Skin of... , 2012

Mixed media: peacock feather, nib pen and watercolour pencils on 120g paper. hidden blended portraits in peacock pattern, exercise from times in Uni.

a lovely Monday to you :)

[csms-jpg]

really love your work and creative art. thanks for your creativity! I'm wondering what brands of sketchbooks/notepads you consider the most convenient in terms of page quality, format, paper thickness, etc?

Thank you!

For writing I am using moleskine and leuchttrum journals ( tho they are overpriced, I would never pay full price for them, I get them at the discount stores for a few euros.)

For drawing/painting I prefer to make my own journals from different scraps of paper. I don't have specific brands I use, I like to mix different types. For writing 100g/m2 is okay, for making art I'd recommend at least 120g/m2 paper.