#they squared my servers :(

[holy-reference-in-a-username]

i suppose it is only fair for this to be posted on tordedd friday

got hit with an inspiration beam courtesy of @minkshame and @greasypigeonart's kickass fic. a big metal beam of inspiration. it killed me. and then the inspiration brought me back so i could draw this

[creatureprofessor]

photos I took of Declan Hannigan & the band at the Perfekt Square concert on 1st February 2025 💜

[cuz-reasons]

Discord changed their ui on desktop and it looks uglyyyyy

[theintelligentfool]

hey! i'm still thinking a lot about the minecraft movie and how much potential there is to take the plot in just about any direction - i understand why it would be impractical at best to try and make a film adaptation of the fallen kingdom saga, but that would probably be my favorite...

all this to say: i would love to see other people's takes on potential plots! i think it's actually kind of a lovely way to capture different people's relationships to the game - so reblog this and add (on the post or in the tags) any ideas you feel strongly about? :0

[the-zephyr-zone]

I love summer. It's warm out, i have very few responsibilities, I'm at my parents' house so I don't have to worry about feeding myself or paying for it. Like what do you mean this week alone I've started crocheting again, I drew for myself for the first time in a very long time, I've been gardening, and now I'm pulling up my google doc to write again?! I'm doing good and I'm way happier than I thought I'd be!!

[erythristicbones]

i have been so incredibly half-dead from work and chronic pain that ive barely drawn or written lately and that sucks. but also as a silver lining, i got wobbledogs and ive had fun creating some fantastically fucked up dogs. this is my favorite son Bar of Soap

[horsesteak]

let us square dance!

[cdroloisms]

more a confession but i didn't care much for c!karl's plot, it felt too 'my turn to be the main character'-y and disconnected from the rest of the server, and i had no idea where it was meant to be going in a bad way.

i liked tales of the smp for like, scuffed funny streams, but i can see what u mean? i didn't mind that much it was so disconnected from the rest of the server (and XD shenanigans were fun) and c!karl in general was a specific brand of absolutely nuts in a way that i do think goes a Little ignored in fandom (this man had balls of STEEL) but i do think tales ended up pretty underutilized just, across the board, which was kinda sad. c!karl's completely batshit moments were fun and i would've liked to see more of that--in general, i think i liked what he did on the main server more than what he did in tales episodes, but tales episodes were in the context of a spinoff series so i wasnt to bothered either

[selvepnea]

Some builds I've been working on

[orionnotpax]

ugh who should i look to for Minecraft content i wanna get back into that community again

[hall0wedwyrm]

casually getting emotional over someone recreating Hollow Knight in Minecraft don't mind me

[miss-m-winks]

(image description: a three panel drawing with very simple sketched lines and only a little quick coloration. it depicts a woman sitting at a desk, with a computer keyboard, musing aloud; "sometimes I wish my creative works would just make themselves...", after which she is startled by the arrival of a stick figure with a square head labeled "generative AI," which replies; "I can do that." the final panel is the only one with detailed color and lighting, showing the artist whipping out a pencil-shaped laser gun and exploding the AI entity. end description.)

had a conversation in a writing server, decided to make a meme about it.

[freevibedotcom]

meike paint over of that pinup that’s been going around

[fire-grid-burnet]

Art Community Rant

I hate online art communities.

You join because you want to share your art, but over and over again you're being reprimanded for shit you don't do, you're being bombarded by people making fun of you behind your back, and you're not allowed to complain about it because the mod(s) are the people organizing it.

Imagine if you will, being banned from a community for saying you dislike a certain fanbase. Or you get banned from a community because someone else starts a problem and you have no way to defend yourself because you're at work and can't be online. Or, worst of all, you get banned from a community because you're not allowed to vent.

I joined an art server on Discord because I wanted to share my artwork with other people. The server was well organized, and the members, despite being annoying, were actually nice. Except for the guy in charge. See, he was one of those "Everything has to be exactly by the book, and I will abuse my power to do it" mods. He would delete other people's messages, screenshot certain things to use as blackmail, and then turn around and act like nothing was wrong.

He had one rule in place that ultimately made me leave the server: No venting. That meant you weren't allowed to complain or share anything in your real world life that he considered negative. You were having a bad day and wanted to just chill out? Nope. That's venting. You were scammed out of five hundred dollars and given a big middle finger by your propane company? Venting. It's too cold outside and you aren't feeling well? Venting. Not only that, but he made fun of a disorder I have, saying "That's no excuse to be rude to people", and of course I couldn't call him out for it because it was FUCKING VENTING?!?!

I'm not apologizing for saying I hated this person to his face. He honestly deserved it for pissing me off and ruining an actual fun and good thing I was part of.

[cdroloisms]

There's something in the birdhouse j!dream actually enjoys? But no like this is better than this other thing like actually enjoys

he likes cooking, and gardening, and chats with c!dream. (Eventually. he and c!dream take awhile before they can actually kinda chat.)

the thing with j!dream about all of this is that ... yeah he's in denial and all, but it's not that he hates domestic life. a lot of the consequences of mayfair are a result of him pushing for them in a desperate attempt to make things Better--j!Sam at the beginning of Mayfair would've been just about as satisfied if they were still inside the prison cell, y'know? dream likes being able to eat real food now, likes being able to see the sun, likes their walk-in shower and likes their king sized bed. so he's holding onto a veneer of domesticity with both hands, because if j!sam finds satisfaction with his role in his life as a roommate/friend with benefits? prisoner with benefits?/...significant other? then he'll be able to stay like this, and like this is sure as hell better than what it used to be.

obviously like. just telling himself to be Happy doesn't necessarily make him happy, but a huge part of mayfair at the beginning is the hopelessness. dream is kept inside the property by a magical, impenetrable barrier. he's not even sure if he's on his server anymore. he's stuck. he's truly, eternally stuck here with j!Sam whether he likes it or not, so he might as well like it, you know? (this is also part of why he ends up giving up the revive book--meant to close off the old chapter of their life and let them move on and start renew. he's got, nothing to hide anymore, nothing to keep for himself. so love him? please.)

but are there small things in specifics that he unambiguously likes in this life? yeah, absolutely. is he also trying to increase the list of said things until he's happy about Everything? yeah.

[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.