#lipia

[theextendedzodiacas]

The Extended Zodiac as Moodboards: Gemsci ♥️/♠️ Lipia with punk rock

[homestuck-hell]

Roszie Occulo, Seer of Light, Derse

She/her

Known as Nosy Roszie

No secret is safe from her

Looking for a good sweater with an eye motif

Land of Eyes and Whispers

[beacon-lamp]

you should be tumblr famous (threatening)

Absolutely Not i already did my time over a year ago it’s time for other people to bear the burden

[maybethings]

>> be me

>> watch Shin Ultraman movie

>> quite enjoy Shin Ultraman movie

>> google Ultraman’s “true name” in JP for funsies

>> laugh at all the flower pictures that turn up

>> read about that flower’s hanakotoba

>>

[hs-wigglersim-alumni]

Barelu Hakorf

[autoacafiles]

[chipsncookies]

Planet destroyers 🌎💥

The pink girl is Alma, 80's friend who's also a planetary investigator who decides whether humans get to live . I think it'd be really bad if these three meet 😬

[kuliahfullonlinebandung]

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[kuliahfleksibel1211]

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[kayyishwr]

Ini Khusus Buat UMMI!

Suatu ketika di ruangan sekre BEM UNS, aku beranikan diri membuka obrolan dengan seseorang yang saat itu membawa pacarnya ikut rapat -ya sebenernya ini gak sekali aja, aku suka mensurvey kenapa orang memilih untuk pacaran, dan jawabannya beragam, lain kali aja dibahasnya- lalu percakapan terjadi, dan aku beranikan diri dan InsyaAllah- semoga Allah mampukan juga-memegang prinsip itu sampai hari ini; saya katakan pada orang itu "kalau aku si gak pacaran yak wkwk, soalnya masih punya ibu, mba perempuan, dan adik perempuan juga; perempuan-perempuan yang lebih berhak untuk dikasih perhatian dsb"

Ya, untuk apa kita memberi perhatian yang bahkan bertemu kita saat sudah besar; apakah dia memberi perhatian saat kita kecil?

Ah rasa-rasanya sebermanfaat apapun punya pacar, tetep tidak bisa dibanding dengan kasih sayang seorang Ibu

Ini ku tulis khusus buat UMMI!

Ya walaupun kalau diingat-ingat rasanya masih kurang memberikan sesuatu yang bisa membalas jasa beliau, semoga kelak ini bisa menjadi saksi bahwa aku berikhtiar untuk berbakti kepada orang tua

UMMI! Yang disebut tiga kali baru kemudian ayah, betapa dahsyat doa dan ridho jika kita mendapatkannya

Yakinilah dan buktikan; karena iman tak sekadar di hati atau di lisan;butuh juga untuk dibuktikan "ridho Allah bersama ridho orang tua" pembahasan soal ridho, paling mudah dimaknai sebagai membuat senang; maka buatlah orang tua kita senang

Suatu waktu, aku pun baru tau cerita ini setelah mba cerita, abah sampai bilang "emang ya, doa seorang ibu itu ga bisa dikalahkan; konteksnya ummi pengen aku di kedokteran, abah pengen aku di LIPIA"

Banyak keajaiban lain yang aku rasakan, tapi masih ku simpan, rilis tunggu di waktu yang tepat

Berbaktilah, buatlah orang tua kita senang, terutama ibu kita; walaupun kita rasa pola pendidikan yang salah, kurang tepat, tidak seperti teman-teman yang lain atau prasangka-prasangka buruk yang muncul; doakanlah dan mintakan maaf atas ketidaktahuan dan kesalahan mereka, dan tidakkah kau ingat, kau ada hari ini dengan segala yang kau capai, karena kau lahir dari seoang ibu?

"Jika seorang anak tak pernah mendoakan kedua orang tuanya" begitu aku baca sebuah hadist di buku Bahagia Merayakan Cinta yang diriwayatkan oleh Hakim, "niscaya rejekinya akan berhenti"

Dan aku tutup dengan sebuah nasihat dari Ibu Harsini, perawat di RSUD Moewardi di Poli Bedah Anak, "mas, berbaktilah pada ibumu yak. Saya gini-gini sebagai menantu, tetep ngasih ruang buat suami saya berduaan sama ibunya, kenapa? Karena saya itu ketemu suami saya pas udah besar, udah sukses, nah yang mendidik suami saya bisa jadi seperti itu siapa? Ya ibunya!"

Ah, terima kasih Ibu Harsini, nasihat yang sangat hangat, buat aku yang jarang pulang, dan selalu rindu dengan masakan UMMI!

Jadi, ini khusus buat UMMI!; semoga Allah ridho!

[theextendedzodiacas]

The Extended Zodiac as Moodboards: Lipia with heartbreak, lovecore, and "rich people" vibes

[homestuck-hell]

Myrito Turnul, Maid of Light, Derse

She/her

Works as a tutor

Gives you what you need to know

Always cleans up after her lessons

Land of Chalkboards and Projectors

[beacon-lamp]

please look at this picture of my cat, who is crying because i paused a poppy playtime video she was watching

im demanding a public apology from you for pausing her video that she was Clearly watching

[beforus-for-real-justice]

AFRJ mod John is named Tikrux Vynati. He is a tealblood, Alternian, godtiered Heir of Mind with seadweller features. His planet is Land of Wits and Mist in the Sbark session, and his address on Alternia (if viewing from a timeline where he didn't play) was 42 Eyestalk Drive, Invertibratia. His sign is Lipia, Mindbound and Dersebound. He has black hair, his eye colour is filling in, he is nine sweeps and two perigees old, on-planet he would be four perigees away from banishment. He is an ex-sprite and as such has a shark tail and thorough knowledge of the game. I'm submitting this to both BFRJ and AFRJ as one has a doxx bingo and the other he mods on. Also several of his friends are mods on BFRJ. Your move, shark bitch!

.

[hs-wigglersim-alumni]

Runzoi Dcilef

[timetraveltasting]

TUH'U (c. 1740 BCE)

The next Tasting History dish I had to try was Babylonian Tuh'u, a beet and lamb stew. The recipe for this dish is from the Yale Tablets, ancient Mesopotamian cuneiform tablets from 1740 BCE held at Yale University. According to these tablets, Babylonians loved eating stew - this stew recipe was just one of many stamped into these tablets. Max really liked Tuh'u when he made it, and even said it wouldn't be out of place on a modern menu. It's very impressive to see the Babylonians making meals with complex flavour combinations that can even please the palatte of people thousands of years in the future. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from the Youtube description of the video.

My experience making it:

I made a simple change or two from the modern recipe below. I used beef instead of lamb, mainly because the butcher I usually source lamb from was closed this week (and it's otherwise hard to find where I live). Further, I didn't end up using any of the water that Max lists in the ingredients. In terms of beer, I used Erdinger Weißbier, since it is very easy to find where I live. Unfortunately, sour beer is much harder to find, so I didn't consider using it.

In terms of preparation, this recipe requires lots of chopping (meat, onion, leek, shallot, arugula, cilantro...) and a little bit of grinding in the mortar & pestle (cumin seeds and garlic). I was very excited to use my new mortar & pestle, I love it already! The cumin seeds smelled divine while I was crushing them. Due to the long simmer time, the recipe took me about 1 hour and 30 minutes to make. The broth doesn't really thicken like a normal stew, so I decided to leave a little liquid and not boil all of it away, as the broth usually retains lots of the flavour. Due to the beautiful colour of the beets and the pops of fresh green from the cilantro, this dish was visually pretty to look at once it was served. The result was, like Max said, a dish I could definitely see being served in a restaurant today. The Babylonians had good taste!

My experience tasting it:

I tried this one on my own since my husband got home from work pretty late. The first bites were full of flavour - particularly the cilantro's. The texture and pop of flavour from the dried coriander seeds were also present, as well as the cumin, onion, and beet flavour. The beef didn't add much flavour, but definitely soaked up the flavour of the dish like a sponge. I enjoyed every bite of this one, and even saved some for leftovers to have at work. I had a feeling I would like this dish, because I like all the ingredients, and especially beets. I wasn't so sure if my husband would like it, but when he got home, he enthusiastically finished his bowl at record speed, exclaiming at how good it was in between spoonfuls. We both agreed it is the best historical dish I've made yet, and the best dish I've made in a while otherwise. I would actually consider sharing this recipe with friends, especially since the ingredients are fairly easy to find, and the process is fairly simple. Not to mention, the outcome was delicious! If you end up making it, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Cumin Seed

Coriander Seed

Tuh'u original recipe (c. 1740 BCE)

Sourced from the Yale Babylonian Tablets

Tuh’u sirum saqum izzaz me tukan lipia tanaddi tusammat tabatum sikara susikillum egegerum kisibirrum smidu kamunum alutum tukammas-ma karsum hazannum teterri kisibirrum ina muhhi sipki tusappah suhutinnu kisibirrum isarutu tanaddi. Tuh’u. Lamb leg meat is used. Prepare water. Add fat. Sear. Add in salt, beer, onion, arugula, cilantro, samidu, cumin, and beets. Put the ingredients in the cooking vessel and add crushed leek and garlic. Sprinkle the cooked mixture with coriander on top. Add suhutinnu and fresh cilantro.

Modern Recipe

Based on the Yale Babylonian Tablets and Max Miller’s version in his Tasting History video.

Ingredients:

1 lb (450g) leg of lamb (or other meat), chopped in bite size pieces

3-4 tbsp oil or rendered fat

1 ½ tsp salt

2 cups (475ml) water (only to add if needed)

12 oz (350ml) beer (sour beer and German Weissbier preferred)

1 large onion, chopped

2 cups arugula, chopped

3/4 cup fresh cilantro, chopped

2 tsp cumin seeds, crushed in a mortar & pestle

2 large beets (approx. 4 cups), diced

1 large leek, minced

3 cloves garlic

1 tbsp dry coriander seeds

additional chopped cilantro for garnish

Samidu* (1 Persian shallot)

Suhutinnu* (Egyptian leek for garnish)

*These ingredients have no definite translation; the shallot and leek are the best guesses of scholars at Yale and Harvard Universities)

Method:

Add the oil/fat to a large pot and set over high heat.

Sear the lamb for several minutes in the oil until lightly browned.

Add the onions and let cook for 5 minutes.

Add the beets and let cook for 5 minutes.

Add the salt, beer, arugula, cilantro, samidu (shallot), and cumin and bring to a boil.

Mash the garlic into a paste and mix with the leek, then add to the pot.

Lower heat to medium and let simmer for approximately 1 hour, or until the beets and meat are cooked to your liking. Add water if you prefer.

Once cooked, dish it into a bowl and sprinkle with coriander seeds. Garnish with fresh cilantro and suhutinnu (leek).