#I wanna make you soup

[another-anime-daydreamer]

I just want someone to wake up at 3 in the morning to shower with kisses and hugs and make them a bowl of soup and a grilled cheese sandwich…

[cuupierre]

Hey (with the intent of me making you soup while you're sick)

[luck-of-the-drawings]

OOH YEAH BABY ITS THE SURGERY EPISODE BABY!!! ME AND THE HOMIES NEED SOME NEW FACES FOR OUR NEW PLAN, AND WHO BETTER TO GET THE JOB DONE THAN THE TWO MOST EVIL PEOPLE WE'VE EVER HAD THE MISFORTUNE OF HAVING OUR LIVES VIOLATED BY? I MEAN IT WOULD BE FUNNY. IT WOULD BE FUNNY.

[hanzajesthanza]

game regis about beauclair: “this land has never seen such unspeakable evil…”

book regis in beauclair: mmm rosół 🍲 😋👍

[eemoo1o]

Holt is actually so Queen coded actually

[perhaps-in-anotherdream]

[CN] Victor’s Carbon Pen and Glass Bead Event (Day 3)

⌚ This post contains detailed spoilers for content yet to be released on the global server! ⌚

✦ thursday || friday || saturday || sunday || monday || tuesday || wednesday

【High School Affiliated to Loveland University Second Year (Section 1) Semester Schedule - Saturday】

✄┈┈┈┈┈┈

[MATH TUTORING CLASS]:

Being ahead by almost half of the semester allows Victor to have ample time to tackle all the knowledge points he doesn’t yet understand fully. Since he already dedicated himself to it, he must always ensure to obtain substantial returns.

If his requirements aren’t met, he will opt for another option.

Victor sits in the third row and calmly takes out the study materials. As the tutor steps onto the stage, he feels an inexplicable shiver run down his spine.

—

[BREAK]:

Cooking serves as a perfect stress-relieving activity, as it not only helps release pressure but also allows one to enjoy the delightful dishes they prepare.

Victor hums a tune softly as he tastes the chicken soup he has prepared. Ignoring the subtle shimmer of oil on the surface, the clear broth emits an alluring aroma that tickles his nostrils. The seasoning is perfectly balanced, with just the right amount of saltiness and freshness, making every mouthful filled with a burst of umami.

Perfect.

After having his meal, he plans to spend the entire afternoon completing all the weekend school assignments.

──────

✧ next stop: Sunday

─────────

[queeny-v]

This is the only sneak peek y’all are getting for now!!

[soups-archive]

Thoughts on Purgatory Day 4:

God what a fun day, and yet funnily enough a much more relaxed one.

It's gonna be interesting to see what the ramifications of blue's logout strat are gonna be because it's definitely going to be banned, but, from my understanding, blue used this strat to prove a point: that red's strategy was unfair.

Which is true, or at least I think it was true.

Personally, I feel like it was mostly unfair due to how difficult it used to be to get to global, but I feel like the admins have pretty fairly counteracted that and balanced things with today's introduction of the spawn portals.

Because with red's strat players HAD to physically travel to global and turn in the contracts within at least the last 30 minutes of gameplay. The portals now easily allow other teams to show up and at least put up a good fight, and we actually got to see how effective they are today with cellbit and charlie's assist they pulled for roier. If they had been just slightly quicker, green might've been able to steal back the win.

Which I think brings me to the other potentially unfair part of red's strat that I've seen be brought up which is that it isn't fair for streamers in European timezones/streamers who play earlier. Which is a fair criticism, but honestly I haven't personally been able to think of a way for the admins to balance the contracts around that without either: A) completely changing how contracts work, or B) unfairly punishing later streamers.

I think it's complicated, and I feel like the main thing that's gonna result from today isn't going to be them banning turning in tasks late but instead banning logging out right in front of the global NPCs. Knowing the admins, they'll probably figure out something I hadn't thought of and make the whole thing more fair for everyone.

Competition and lore wise, tomorrow is gonna be really interesting as well. A small alliance might be blooming between red and green and that might have massive ramifications going forward. That and I think (???????) that players might be getting their eggs tomorrow (?????). I know they described a period in which they had to keep them alive and the actual event ends on the 10th so I'm guessing they're arriving tomorrow. If they are, that shit is going to be crazy.

(Side note: It was also a delight to see teams casually hanging out more together today. As much as I enjoy the competition, I missed them all just chilling)

Overall, congrats blue on the win! Cheesy as fuck and they knew it but it was absolutely deserved! They worked their asses off! And green put up a hell of a fight! I hope they get their chance to win as well tomorrow!

[wordfather]

surprising highlight of being in my 20s is trying out recipies and experimenting in the kitchen with no pressure and letting myself have fun with it <3

[soupy-cosmos]

Clarification

I may be stupid I wasn't talking about ai I prommy. I had two versions of the final piece saved, one that was plain and one that had the cringetober prompt and my signature written on it,, since I drew these a while ago I forgot about the prompt being there and just went with the version I signed. I noticed basically the second I hit post and remade the post with the added all caps clarification in case anyone managed to catch the original withing the like minute it was up

Post this is about, I already took the reupload part out of the caption:

putting the sketches and some of the layers below the cut as receipts and also a fun little look into my process ig

the sketches were originally done in krita cuz I preferred it as a sketching program at the time, and then moved over to firealpaca for the render. There's a bunch of layers because I had the cringetober sketches and some doodles all on one file

mostly flat louyd plus the background sketch

And some of the bg process ^_^ you can see where I recolored the price tag lol

[puppyeared]

man ok so you know the spiciness scale on menus that show you how spicy a dish is so you can order based on your tolerance. can we have that for sauces too please

[dufferpuffer]

(what the fuck I was 100% following you!?! Tumblr unfollows people at random I swear to god) @bennubee

I seem interested.

[n1et]

I'm sharing a traditional soup recipe with a friend so i figured I might as well make it into a post. Polish mutuals and non mutuals alike please weigh in.

I'll be describing how to make Rosół sometimes localized as golden soup. It holds for about 3 days without freezing. As a little bonus I'll also add in some dishes that use rosół as a base; mostly mentions tho as to not balloon the post. Rosół is a savory meat based broth like soup usually eaten with noodles, it is similar in composition to ramen but places less stress on additions and plating.

Prep time: 10-20 minutes (with great room to spare)

Cooking time: >4h (generally the longer the better)

You'll need: A rather large pot, a strainer (any size, optional), a source of continuous flame (either a gas stove or a candle tea heater both work well, a blowtorch or kitchen torch works in a pinch but I don't recommend it, don't bother with a lighter; it's not worth it, also optional but VERY strongly encouraged)

[recipe under the read more]

Rosół is cooked differently in each household; sometimes according to tradition but usually to taste so the ingredients I'm about to give are tentative and should be adjusted

Ingredients:

about 3lbs Meat

1 Onion (charred)

1 or 2 Parsley roots

1 Carrot

1 Celeriac / Celery Root (large)

1/2 a Leek or as much as will fit in the pot

1 bundle of Fresh Parsley

2-4 Celeriac Stems (optional)

12 whole grains of Peppercorn

1 whole grain of Allspice

1/2 a Bay Leaf

A lot of how the end result will taste depends on the meat used in cooking, that includes both animal and cuts. Traditionally rosół is made with beef cuts such as the shank (or flank) and brisket (you're looking for chewy cuts and ones with some fat on them, tho usually the cheaper the meat is, the better it will do) (as an aside, traditionally when an old dairy cow would die it's meat would be used for rosół among other things, so don't be concerned about the general quality and age of the meat you're using) and poultry wings (including wing tips) and necks such as chicken, duck, or goose. Something more controversial nowadays but still very traditional would be horse tail and horse meat, both it and oxtail is a really good choice if you can get them cheaply.

Beef adds a little bit of sourness to the broth so it should be balanced by either adding in a little bit more carrot or about 1/3 of it's weight in turkey. I'd advise against using only turkey as it makes the broth too sweet in my experience, but it remains a great addition for balancing. The gamyer the meat the more intense in flavor and light in feel the broth will be, so for special occasions getting a goose or duck can make for an amazing dish.

Preparation:

Peel and wash all the vegetables thoroughly, make sure to get the dirt from in between the leek leafs (I usually use a high pressure shower head but I'm sure a sink is sufficient), and to get all the nooks and crevices of the celeriac (tho don't cut off the knotted part it's not imperative you keep it but it is a bit wasteful to do so)

chop the root vegetables into thumb sized dice, this includes; the parsley roots, the celeriac, and the carrot. Do Not chop the onion.

Char the peeled onion! Set it onto a source of open flame so that it is touching the onion directly but is not engulfing the onion and wait about a minute or 5, then turn the onion over and repeat the process. Do not try to scrape off the char, it's supposed to stay. (skip this step if you don't have an open flame handy)

Tie the parsley into a knot so it will stay together while cooking.

Cooking:

Put all the meat into the largest pot you can muster, anything you could fit your head in (or maybe even a bit smaller) will work, and pour water into it so that it covers the raw meat completely. Add the peppercorns, allspice, bay, and the onion. Put the pot on high heat and bring it up to almost a gentle boil before cutting the heat completely. If you want to, you can strain the broth to get rid of the meat fuss, keeping all the spices and the onion, or just let the fuss settle to the bottom of the pot. I've also seen people use a smaller strainer to skim the fuss off the top. Put the pot on low heat and watch if it tries to boil, if it does, add a table spoon of cold water to quiet it down and lower the temperature, ideally your soup should be moving but not quite boiling, do not stir as it'll only damage the onion and redisperse the fuss. If at any point the onion begins to disintegrate simply pull it out so it doesn't make the soup cloudy, you can eat it as is or add it back later and have it with the soup. After at least an hour, or after the meat can be pierced with a meat fork, start putting in other ingredients in order of cook time: first the Parsley root, then the carrot, then the celeriac, the leek should get added at the very end with all the herbs (parsley and celeriac stems). I like to wait an hour between each ingredient but not everyone has 6 hours to make soup, even if you don't have to watch it, so ration your time accordingly. The soup is ready when the leak is cooked through or about half an hour to an hour after putting it in.

Plating and further processing:

Rosół is generally eaten with noodles, any size and shape will do but short thin strands are the most common. You can eat it as a 2 course meal with the broth and noodles as soup and the less chewy meat from it as the second course, my favorite way to eat it is with horseradish sauce made with the broth for which I will provide a recipe later!

Rosół is also a base for many different dishes. You can use the broth as a base for other soups like żurek, and the tougher, stringyer peaces of meat can be ground into pierogi filling, but one of the simplest ways to enhance another dish with it is using it in a horseradish sauce recipe:

ingredients: a table spoon of unsalted butter, a teaspoon of flour, 2 table spoons of rosół (substitutable with any kind of broth), horseradish paste (I use jarred, if you plan on grinding the horseradish yourself add a little bit of cream)

Into a very small pot on low to medium heat add the butter and melt it. Before it burns add the teaspoon of flour and wait for it to brown slightly, stir constantly to make sure it doesn't burn. Quench the rue with the broth, it should foam slightly so try not to spill any, and after it deflates a bit add the horseradish paste to taste. I tend to go for 2 table spoons (quite spicy) but make sure to make the sauce as spicy as you want it to be, the more horseradish the spicier it'll be.

Pour your sauce onto one of the tender peaces of meat extracted from your rosól and enjoy. This seemingly simple dish always fills me with great glee and a sense of accomplishment. There's nothing quite like a peace of meat with horseradish sauce, both a result of delicious soup.

[milimeters-morales]

sorry i haven’t been very active like i usually am, the words for my thoughts just don’t come as easily as they used to and require way more effort to make them make sense in a post that i just don’t really have energy for ^.^ (miles voice) buuuuut. i stay sillay

ALSO HELL YES GWEN STACY HANDWRITING EXAMPLE ALL I DO IS WIN WIN WIN NO MATTER WHAT. but seriously no shame to people who write like this irl but the random uppercase letters? i’ve never understood why people do that personally bc uppercase and lowercase are two whole different brain systems and hand-position styles for me, just mix-matching the two sounds like the most annoying punishment in hell allxwoxmksdk now all i need is Pavitr’s and i got the main 4’s handwriting styles and i will gain another power! ^_^

[mamayan]

Idk wtf is wrong with the Tumblr app rn, but I can neither edit my pinned post nor insert dividers. Anyone else experiencing this issue???