蒸しルビー

Had an ink still life assignment for class. Black and red ink with brush and nib.

crucially, this is the last time I'll be doing one of these posts. I'm rolling the dice, putting all my eggs in one basket, and then hopefully I'll never have to ask for money on the internet again.

TL;DR - I'm asking for a moonshot goal of $10,000 to never have to ask the internet for money in this way ever again. In exchange for your donation, I will write about or look at or cover the game or internet artifact of your choice. I am officially for sale, folks

Update: y’all have helped me out to a degree I simply can’t comprehend. Here’s a note on my thanks and on what I want to do in return for your kindness.

help a black nonbinary person survive cancer and get rid of medical debt!

"i'm asking you to step in & help me to pay off medical debt that has been piling up over the last 19 months

last year, i had 2 separate er visits + a gallbladder removal. this year, i have been admitted twice with intestinal issues.

(on 04/17) i have been diagnosed with a gastrointestinal stromal tumor. i'm scared.

pls consider helping me to pay off some of this debt & pay for future cancer treatment."

#Disability #MutualAid #Trans #TransMutualAid #Nonbinary

I just buy the curry roux cubes from S&B (golden curry) and follow the instructions! It’s great!

Most curry (across most cultures) is made from a premade paste or roux (even in restaurants). You can think of a curry (Thai, Indian, Japanese, etc.) and usually find a roux or paste or whatever for it at a local Asian supermarket. They pretty much all also have preparation directions. They usually have a bunch of kinds too. I like to get the Vermont Japanese curry too. I can’t remember the brand of paste I use for Thai curry, but it comes in a round tub with a folded pack inside. I usually have to adjust the sugar and stuff of that one quite a bit to get it tasting how I like, unlike Japanese curry which is usually just good to go if you follow the instructions. However, when I stir fry the vegetables and meat for Japanese curry, I put this stir-fry oil I found at the Asian supermarket in that’s a blend of like sesame, garlic, ginger, and other fragrant oils. I also included some good chili oil too. I don’t know how much it actually impacts the final flavor of the curry, but I think it does make it taste even better.

If people say they make good Japanese curry, they mean they’re good at putting cubes and vegetables in water and letting it simmer.

Edit: I forgot S&B sells curry powder, you can use that too. Either way, no one makes this shit from scratch unless they’re a maniac. Curry has like sixty thousand spices so it’s a pain in the ass.