Crystal Shards

zyoko: aaliriyah: karatezla: natheriot: peaked: 2600tatsandt...

Tue, 01 Dec 2009 03:36:35 -0500

aaliriyah:

karatezla:

natheriot:

peaked:

2600tatsandthebitchaintone:

-jewtroh:

joeythundah-:

morsmordre-:

episkeyy:yougoglencoco:ohhaymadi:(via jeorgina)

LITTLEFOOOOOOOOOOOT :3 :3

Ducky was always my favourite. :3

I could watch this on repeat all day long. Really a good way to...

Mon, 30 Nov 2009 08:32:58 -0500

I could watch this on repeat all day long. Really a good way to start the week.

clientsfromhell: The Vendor Client relationship - in real world...

Sat, 28 Nov 2009 04:24:01 -0500

clientsfromhell:

The Vendor Client relationship - in real world situations (via)

(via icanread)

Sun, 22 Nov 2009 20:54:58 -0500

(via icanread)

Australian koalas fast declining, researchers say | Reuters

Tue, 17 Nov 2009 04:27:21 -0500

Australian koalas fast declining, researchers say | Reuters:

Someone save the koalas T_T

So… I find this pretty amazing.

Tue, 17 Nov 2009 03:55:27 -0500

So… I find this pretty amazing.

woofiedog4: I don’t even know the anime, but the video really...

Sun, 15 Nov 2009 00:20:28 -0500

woofiedog4:

I don’t even know the anime, but the video really touched me…

@Ellen ef- A Tale of Memories and the sequel ef - A Tale of Melodies are amazing animes. They are very deep stories that really wrench your heart, and have a visual style that seems at times whimsical and surreal, and breaks all molds I’ve ever seen in an animated story.

The series this video is about, these two chars. The girl has a condition that makes her forget everything after 24 hours, making the relationship she has with him very difficult, because if she does not write it down she will forget it all in a day. You should try and download it, it’s very worth watching.

zyoko: Lest We Forget

Thu, 12 Nov 2009 01:54:11 -0500

zyoko:

Lest We Forget

Nimai ink sketch done at work.

Tue, 10 Nov 2009 01:21:40 -0500

Nimai ink sketch done at work.

Having a bad day at work? At least it’s probably not THIS...

Wed, 04 Nov 2009 14:19:39 -0500

Having a bad day at work? At least it’s probably not THIS bad!

I SO need to see this movie…

Sun, 01 Nov 2009 00:53:00 -0400

I SO need to see this movie…

Holy crap that screen is pretty cool! Yet I prefer working with...

Thu, 29 Oct 2009 23:14:03 -0400

Holy crap that screen is pretty cool! Yet I prefer working with real dice, not computerized ones, the rest seems like a great addition to a normal D&D session!

woofiedog4: (via papertissue)<3

Tue, 27 Oct 2009 23:16:30 -0400

woofiedog4:

(via papertissue)
<3

A more in-character picture of Silver, our little rodent...

Mon, 26 Oct 2009 03:30:57 -0400

A more in-character picture of Silver, our little rodent swordsman. You can adopt him over at Squiby!

Bast and Jing have got to be my favorite characters to draw in...

Sun, 25 Oct 2009 17:06:04 -0400

Bast and Jing have got to be my favorite characters to draw in the Dragonlords RP. And I think Bast is an overall second best when it comes to drawing all my characters, with Aditeya as the first.

(via icanread)

Thu, 22 Oct 2009 01:22:47 -0400

(via icanread)

WIP of a bookmark.

Sun, 18 Oct 2009 23:36:00 -0400

WIP of a bookmark.

Carpaccio Recipie

Sun, 18 Oct 2009 18:09:54 -0400

Okay, decided to go ahead and write down how to prepare a Carpaccio dish. This is not meant to be a full meal dish, rather as an appetizer. It is a raw dish, prepared with either fish of some kind (I recommend salmon to start with) or meat (preferably a cut that is not hard, since you will be eating it raw). The meat will be cooked only with lemon (you can let it cook as long as you want in it, but the original intention of the dish is for it to be as raw as possible, meaning you prepare the dish and serve it at once).

INGREDIENTS

Semi-frozen fish or meat. (I made mine with salmon)
Onion (could be any type, I prefer the purple kind)
Lemon (About one lemon per plate)
Capers
Grated cheese (Again, to preference. Try getting the long kind, not the powdery kind used on pastas, but any will work.)
Salt
Olive Oil
Crackers or toasted bread with butter

PREPARATION

Take your selected meat (fis or otherwise) and cut thin slices of a few millimeters thick, placing them on the plate until you have covered the flat surface of it. The meat you’ll use should be semi-frozen to make cutting the slices easier. You could use non-frozen but it gets a lot harder to cut thin slices, believe me! You will want either a thick piece of fish, or cut sideways to get larger slices, and don’t go over the edges of the plate, specially if it’s lifted, because then the lemon will not stay there and not cook it properly.
Once you have a thin coating of meat slices on the plate, slice the onions in long strips and adorn sparingly on top. I try to make it so there’s at least about two onion pieces per piece of meat.
After this is done, take the juice of one lemon (for a big plate) and pour over the plate in a uniform way, making sure all the meat has been coated in a thin layer of the lemon juice.
Add salt to taste.
Add the capers on top of this, again spreading them evenly around the plate. You can choose to rinse them if you don’t like the vinegar taste they come with, and be as generous as you want (all up to taste here!)
Once you see the meat *starting* to change color (which indicates it’s cooked by the lemon) add a thin layer of olive oil. This will stop the lemon from cooking the meat too far, and finish the dressing of the plate.
Lastly, sprinkle the cheese over the top, and serve!
You can accompany the plate with crackers or toasted bread with butter. This will offset the lemony quality of the plate, and the combination of bread/crackers with the food is delicious! (Not to mention it helps scoop up the food lol).
This dish is best served with white wine (or perhaps non-alcoholic champagne).

Had a fun Sunday afternoon with Don, watched a movie and I made...

Sun, 18 Oct 2009 02:00:27 -0400

Had a fun Sunday afternoon with Don, watched a movie and I made carpaccio, shown in the picture. I hadn’t had this in ages, but it came out perfectly! If anyone wants the recipe on how to make it, let me know and I’ll write it up.

(via icanread)

Sat, 17 Oct 2009 03:12:47 -0400

(via icanread)