#and hope to get back to it shortly

[figloom]

…….We are so back🗣️‼️

Twisted from the Mouse himself. By all means an art prodigy, Lille longs for the creatively pure years of his childhood. He’s been burned by corporate interest too many times rendering him distrustful and tired. Perhaps he might reignite his passion in NRC…

[starflungwaddledee]

oc ask meme time hi

i am SO SO sure someone's asked this already but in the small chance no one has... i am so curious: 🥀 (Wilted Rose) - Do they have a Soul form? What would it look and act like? How much control over themselves do they have? Is it still possible to save them, or are they too far gone?

additionally 🛡️💜🕸️< any of these if you'd like!

[ >>> kirby oc ask meme <<< ] fourth time i've been asked this one and i've already buck passed on it, so you know what.... i decided to bite!!!

just for you, because you asked so nicely 💖

🥀 (Wilted Rose) - Do they have a Soul form? What would it look and act like? How much control over themselves do they have? Is it still possible to save them, or are they too far gone?

i think the circumstances for a soul form to happen to her would be near impossible, but not entirely. i think this would be nothing less than a catastrophic printer error. i think it would be bad!! i think it is not supposed to happen, and if it ever did it would be really, really bad. i am not at all confident you'd ever get her back. attacks would not be necessary. i think i'm hardly skilled enough for this and that there should be at least three more rings (i couldn't make it work) and possibly some other things going on, but here's my best estimate:

[sunliteve]

I'm back home~ we're not convinced all the problems are fixed and there's much cleaning to do, but maybe I will get some sleep tonight!!

[rawliverandgoronspice]

.

[papa-evershed]

He does give strong dad vibes in every interview (well he is one of course) but I thought his outfits for the few new era press interviews he did were pretty good especially that brown two piece when he was sitting with Sophie McShera and Micheal Fox.

This one, yeah?

I gotta be real, it's not my favorite color to ever exist but he did look sharp, yep! Do we think he dressed himself there? 😂 Honestly, I'm such a basic bitch. I would've loved for him to remove that jacket and just rock the tee underneath. I'm a sucker for a man in a plain tee. Yeah yeah, gotta look nice for press, I get it, but I'm always gonna be basic on the inside. 🤓

Here's hoping the new projects bring with them some new press and new outfits to critique. 🤞

[reading-writing-dying]

After a bit longer than expected, new chapter!

Life is crazy but it's been decided that I should break up the planned chapter into two bits so have part one of the holiday chapter (which feels odd to be posting when it's only September and also 80 degrees where I live but shhhhh)

[fruitzbat]

🍈🥔 for Gia!!

🍈 [MELON] If they had to be put into a box, what box would it be and why?

I’m fascinated by this question. Like a metaphorical box in the sense of a label, or like a real, actual, physical box? Giada would buy a coffin to sleep in if it would make people nervous. You could put her in a metaphorical box, sure, but that doesn’t mean that she’d inherently respect the box’s confines. Your expectations are your own.

🥔 [POTATO] What do they have that others see as a flaw, but they don't care about?

Giada is a lot of things: warm, compassionate, driven, resourceful, thoughtful, curious, self-possessed. And unbelievably stubborn. She’s a prideful, arrogant person that has done a fair deal of work in convincing people (including herself) that she’s not, with moderate success. And while I think a lot of people that have gotten on her bad side — hell, even gotten in an argument with her — would disagree with her assessment, I don’t think she sees this as a bad thing about herself. She sees it as an extension of her resolve, which objectively is a good thing to have. Her pride, though, can go either way.

fruit and veg OC asks!

[rosicheeks]

10, 27, 50🥰

10. Do you believe in love at first sight?

Nah. Like you said there’s infatuation at first sight.

27. Has someone ever written a song or poem for you?

Yes 😭 I’ve had a few poems sent to me on here either through anon, DMs or posting one and saying I’m the inspiration behind it.

50. If your first true love knocked on your door with apology and presents, would you accept?

That’s pretty complicated lol

[moonsidesong]

is there just something about serilly x arle puyo that prompts homophobic men to leave backhanded compliments on my posts or.

[dreampearls]

MY VISHION

[aromanticbastards]

.

[koushirouizumi]

I think I promised to @ you whenever I finally wrote something up about Hikari being autistic. I’m just gonna leave it pinned on my blog for now. It’s a little clumsy and poorly worded in parts, but still, you’re the reason I finally felt motivated to write it up! Thank you for encouraging that headcanon!

@stardustmacaron (YES THANKYOU for pinging + See my tags!!!)

{^ A BEST GIF I Ever grABBED} (Note to lurkers still please do not re-post without asking Permission first Thankyou!!)

[oculusxcaro]

What if those aren't eyes but eggs?

She recoils at once, teeth bared even as the acrid taste of bile burns at the back of her throat. "Well, thank you for that observation and for taking my total fucking nightmare so seriously." Khare spat while tugging the bandages back over her arm, concealing their budding presence from sight despite the onlooker having already seen them.

[loveletterworm]

problem i have is that  i really struggle with the tendency to just sort of make characters with the same like three personalities over and over  and also reusing random concepts or design elements in what are supposed to be entirely unrelated things (the latter is kind of normal i guess actually but it compounds the first problem a bit)  so whenever i realize i have two different ideas with unusually similar characters i always have to go like.  Well damn it which one of you gets to live cuz i can’t ever show my face in the world if people know i keep making the exact same thing over and over

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

[clenastia]

Chapters: 2/? Fandom: Fairy Tail Rating: Teen And Up Audiences Warnings: No Archive Warnings Apply Relationships: Zeref Dragneel & Lucy Heartfilia, Fairy Tail Guild & Lucy Heartfilia, Zeref Dragneel/Mavis Vermillion Characters: Lucy Heartfilia, Zeref Dragneel, Natsu Dragneel, Fairy Tail Guild Additional Tags: No Romance, no pairings except Zeref/Mavis, Fairy tail au, Time Travel, major character death but only in the past, BAMF Lucy Heartfilia, No Bashing, no beta we die like men, Other Additional Tags to Be Added, characters may be ooc, i dunno i still need to catch up on canon Summary:

Lucy steps through a gate, into the past.

The Black Wizard Zeref is both nearly unrecognizable to her, and exactly the same as he was before. Plans are changed, but what is a plan, anyway? Home is so close now, and all her patience is at an end. She won’t wait any longer.