rainbocean | Reading

fox_in_me posting in

Name: Mr. Fox

Age: 30-something

I mostly post about:
Stories from my life — my thoughts and feelings, especially during this time of war in Ukraine. I try to capture emotions honestly: memories of a peaceful past, reflections on the present, and tales from my life as a mariner and traveler.
This journal is still in its early days, after a long break from writing. Each entry is posted in both English and the original language. I also share my own photographs — from different times, chosen to reflect my current mood.

My hobbies are:
Photography (almost professional), lomography (daily photos of interesting moments), music (acoustic, alternative, instrumental covers), psychology, and classical literature. I love discovering new things — ideas, places, people.

My fandoms are:
Honestly, I’m not active in any specific fandom. But I enjoy reading and learning, especially to improve my English.

I'm looking to meet people who:
…feel connected to what I write — kindred spirits or simply those who find meaning in my words. I’m open to everyone (with one exception: I don’t welcome those who support or excuse the war). My posts are open and honest. I’d love to find new interesting people to read and connect with.

My posting schedule tends to be:
Currently daily, or a few times a week — depending on my free time.

When I add people, my dealbreakers are:
No major dealbreakers — most of what matters is already said above.

Before adding me, you should know:
I’m an open person without any particular agenda. I’m Ukrainian — and perhaps that matters now, just to avoid misunderstandings.
Welcome aboard. These are my messages in a bottle.

Watch on YouTube

pshaw_raven

It's been an entirely too interesting week. Let me explain. No, there is too much. Let me sum up.

Last week I developed an overuse injury in my right hand. Yanno, my dominant right hand I use for almost everything. It started as a pain in my shoulder that kept me awake at night, but then turned into a fairly nasty hand pain. Fox let me use one of his carpal tunnel braces, but Saturday we went out and found me a hand brace that specifically immobilizes the thumb, and that helped a lot. As of today it's a lot better but I'm still wearing the brace at night to keep me from contorting my hand and wrist in my sleep.

Saturday night the air conditioning went out. We called it in, and got on the list for a visit the next day, and the guy finally got to us at around two pm, but it was also one of the hottest days we've had this summer and by the time he arrived, it was 90 inside the house. We had box fans and stuff running but it was not a great day and neither of us got much done. Nothing happened on Sunday.

Monday the internet went out. This was an AT&T outage, and from what we found out through FastNet, their business services techs were saying someone cut the fiber lines - probably a construction crew. It took about 24 hours for that to get fixed, and in the meantime we didn't even have cell service. I'd occasionally get a "blip" of service and see a few notifications come in, but I couldn't get emails or texts out.

So far nothing else has happened. Fingers crossed.

I have fallen behind on my ham radio study, but I am starting to review previous lessons and bring myself back up to speed on that. Fox got his "official" pilot's license in the mail last week. It's a plastic card from the FAA that specifies unmanned craft, but it's still a pilot's license and he's justly proud of it. I also received my renewed passport, which may not mean diddly-squat but makes me feel mildly better about things. I also learned that as of right now, unless something changes *cough cough* American citizens who travel overseas can't be detained and denied re-entry into the US. I think that unless you're under some sort of warrant or whatever it's different, but they can't just not let you back in.

My birthday is coming up soon and I'm thinking of asking for snorkeling gear. I'd like to learn both snorkeling and kayaking, neither of which seems to have a huge learning curve, but they look like loads of fun. Scuba doesn't interest me because it seems like it's just an expensive and fiddly way to kill yourself.

Anyway I haven't done much art or any gaming with this hand/thumb thing. And I'm trying to be good about it so that it heals and I don't just prolong this. I kind of wish I could pinpoint what I did that aggravated it so much.

Current Music: Smoke City - Underwater Love

nverland posting in

recipecommunity

Spicy coconut basil chicken curry with garden vegetables.
prep time 10 minutes cook time 20 minutes total time 30 minutes servings 4

INGREDIENTS

1 pound boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
Kosher salt and black pepper
3 tablespoons sesame oil or extra virgin olive oil
2 zucchini or summer squash, diced
2 ears sweet corn, kernels removed from the cob
2-3 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 can (14 ounce) coconut milk
Juice and zest from 1/2 a lemon
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, roughly torn
2 cups cooked basmati rice
Toasted sesame seeds for serving

Metric

453.59 g boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
Kosher salt and black pepper
3 tablespoons sesame oil or extra virgin olive oil
2 zucchini or summer squash, diced
2 ears sweet corn, kernels removed from the cob
2-3 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 14 ounce can coconut milk
Juice and zest from 1/2 a lemon
4 g fresh cilantro, chopped
6 g fresh basil, roughly torn
316 g cooked basmati rice
Toasted sesame seeds for serving

INSTRUCTIONS
1. In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

2. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

3. Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.

4. To serve, divide the rice among bowls and spoon the curry overtop. Top with sesame seeds and fresh herbs. Enjoy!

shadaras

A few things, briefly:

1.
I saw Sinners yesterday. Fantastic movie. I adore the music. I love the visual imagery. It used metaphor beautifully.

I feel like I should be able to articulate more about it but, well, it is very good and a dense text and it is late for me right now. xD Very glad I've now seen it! Will keep thinking about it!

2.

battleshipex is, as ever, an experience. xD my team hit the victory condition this afternoon after blazing through the boards and bosses in a frankly terrifying way. I do not think we expected to go this fast. I do not think anyone expected a team to go this fast! The mods kept going UH SLOW DOWN WE AREN'T READY.

(ngl I think it's more fun when the teams are closer to each other. but then, I also missed seeing mod announcements of things like "X revealed Y shape!" and the like, so, y'know, different people have different things that are fun, and I had a very good time with the people on my team. would have regardless of how fast we went.)

but hey I'm looking forward to watching the other teams duke it out for second place and for when the massive collection of works we've all made is revealed. <3

3.

hafnia has begun posting the novel that ate us to ao3, and I am delighted that other people can start reading the thing that we've been discussing incessantly for two months. xD This has been our mutual hyperfocus! It is the product of us gleefully following our shared ids and going "what if—" and also tormenting our blorbos. <3

This story includes: high fantasy regency-inspired romance, trans themes, weird/kinky sex, lots of thought about consent and agency, bad communication becoming better, and a slow burn towards a happy ending that's at the end of what has become a trilogy.

nverland posting in

recipecommunity

Potatoes of the Caribbean Soup
Time: 30 minutes Yield: 6 servings

Ingredients

2 medium onions, chopped
2 teaspoons canola oil
3 cloves garlic, minced
2 teaspoons fresh gingerroot, minced
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups vegetable broth
2 cups sweet potato, cubed and peeled
3 cups fresh kale, chopped
1 cup frozen sliced okra
1 cup coconut milk
1 cup canned diced tomatoes, drained
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice

Directions

Step 1 -In a Dutch oven, sauté the onion in the oil over medium heat until tender, about 5 minutes.
Step 2 -Add the garlic, the ginger, the coriander, the turmeric, the thyme, and the allspice to the onion and cook until fragrant, about 1 minute.
Step 3 -Stir the broth and the potato into the onion mixture and bring to a boil.
Step 4 -Reduce the heat, cover, and simmer the soup, about 5 minutes.
Step 5 -Stir the kale and the okra into the soup.
Step 6 -Return the soup to a boil, cover, and simmer until the potato is tender, about 10 minutes.
Step 7 -Add the milk, the tomatoes, the peas, and the lime juice into the soup and heat through.
Step 8 -Serve.

rafiwinters posting in

gardening

Hello lovely gardener friends. I have various physical limitations which frustrate me when trying to do traditional gardening--you know, in the ground, where you have to bend, kneel, squat, use heavy long-handled tools, etc. My wife and I managed a few tomato plants and one cucumber plant this year but I want to do more, yet to do it without hurting myself. So I'm doing research for next year. If it helps to know, I'm in New England in the U.S.

What are your favorite ways to make gardening easier on your body?

So far I've come across the following ideas: planter boxes on legs, and vertical gardening. Any further ideas are welcome, as are any elaborations on the raised boxes and the vertical gardening.

Mostly my interests are in growing vegetables, stawberries, and herbs. We get lots of sun in our yard.

Thanks!

nverland posting in

recipecommunity

Pickle de Gallo
Prep Time 25 minutes Additional Time 30 minutes Total Time 55 minutes Servings 6 servings

Ingredients

6 dill pickles finely diced
1 bell pepper finely diced (choose red, orange, or yellow)
1 small red onion finely diced
1 teaspoon sriracha sauce
3 tablespoons fresh cilantro chopped
1 tablespoon pickle brine
salt and pepper to taste (optional)

Instructions

Add the dill pickles, bell pepper, and red onion to a mixing bowl.
Stir in the sriracha. Start with 1 teaspoon and adjust to taste if you like more heat.
Add the chopped cilantro and pickle brine.
Gently mix everything together.
Cover and refrigerate for at least 30 minutes to let the flavors come together.
Serve chilled! Use it as a topping for grilled meats, a zesty taco companion, or enjoy it with tortilla chips.

Notes

This Pickle de Gallo recipe makes 1½ to 2 cups
Serve it with chips, on burgers, tacos, wraps, or grilled meats
For a low-sodium version, rinse the pickles before chopping
Refrigerate any leftovers in an airtight container for up to 4 days. Do not freeze.

chocolatefrogs posting in

addme

Name: Amber

Age:

40's.

I mostly post about:

My Star Trek fanclubs and Ghostbusters fanclub, photos, paintings, drawings, fanfic, shows, binges, cosplay, real life, health issues, Fall, Halloween.

My hobbies are:

My Star Trek club, photography, drawing, painting rocks/hiding them, theme parks, cosplay, disneybounding, binging shows/movies.

My fandoms are:

Way to many to list but here goes: 9-1-1, 9-1-1 Lone Star, Star Trek, Star Wars, Shadowhunters, Supernatural (not much anymore), Harry Potter, The Lord of The Rings/The Hobbit, Jurassic Park/World (except new one), Psych, Doctor Who, Ghostbusters, Indiana Jones, Back to The Future, Scream, IT (old one), A Nightmare on Elm Street, Halloween, Horror, Disney, Marvel, PokemonGo (Is that considered fandom? lol).

I'm looking to meet people who:

Same interests as me.

My posting schedule tends to be: daily/weekly/monthly/sporadic/etc

Whenever I have something to post or say.

When I add people, my dealbreakers are:

politics (especially if that's all you post about I will not comment on them), homophobes, transphobes, church/God haters, Trump supporters, inactive accounts, bigotry, racists.

Before adding me, you should know: I'm a open heart patient with 8 surgeries and a pacemaker surgery to my name. So my posts are often about my health problems. I'm an introvert except around my club members and even then sometimes still. I'll delete if someone never comments on something or I don't feel we connected, nothing personal.

splatstick posting in

icons

stock (birds, flowers), rings of power, thunderbolts*
50 icons HERE @

sousaphone

nverland posting in

recipecommunity

Peach Wine
Serves: 4 Prep Time: 20 Min

Ingredients

3 ripe peaches, or 15 ounce can of peaches
1 bottle pinot grigio
1 bottle peach sparkling wine
1 lime, cut into wedges

Directions Step-By-Step

1 Place peaches in blender. If using whole peaches remove pit, but leave skin on.
2 Pour in wine and blend until smooth. Can store up to this point overnight in the refrigerator.
3 To serve fill glass with ice. Fill about 2/3 full with wine mixture. Top off with sparkling wine. Squeeze lime wedge and serve.

porcelainlamb posting in

addme

Name: Bizette

Age: 20

I mostly post about: My characters, my art, my life, and just whatever interests me that day.

My hobbies are: Making art, HTML, anime and manga, video games, writing, listening to music, talking with friends, cycling, reading comics, daydreaming and baking.

My fandoms are: None tbh, but I guess I'm part of the glamfur and sparkledog scenes :P

I'm looking to meet people who: Chill folk who can handle my cheesiness, fellow glamfur/sparkledog or even animecore artists who like RPing, other lesbians and gays, and mature individuals who can engage in good faith.

My posting schedule tends to be: Daily and weekly for the most part due to not having a life, lol

When I add people, my dealbreakers are: Fandom/flavour-of-the-month/fanfiction posting, constant politics talk or arguing about politics, YouTube spam, homophobes and lesbophobes, bigots of all stripes, bad grammar and spelling, inactive accounts/blank journals, Twitter/TikTok types, white saviour types, religious weirdos, gooners/porn addicts, AI "art" bros, and wannabe edgy lords/mean girls (this ain't 4Chan, blud!).

Before adding me, you should know: I'm a black woman with ADHD and Dyslexia; so please be patient with me and try not to be randomly racist lmao. I do post vents, but only when I feel it's appropriate. I'm basically always free to chat; so feel free to message me :D, I do have an edgy sense of humour, but I'm smart enough to tone it down if needed, I'm based in the UK - so I might not see your message immediately if you're in a different timezone, and please avoid labelling me a furry :/

Current Mood: giddy

ysabetwordsmith posting in

recipecommunity

I made these tonight.

"Dark Chocolate Brownies with Raspberry Spread"

Ingredients for Brownie Batter:
1/2 cup whole-wheat flour
1/3 cup unsweetened dark cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon baking powder
2 eggs
1/2 cup sunflower oil
1 cup white sugar
1/2 teaspoon Garam Masala Itty Bitters
1/3 cup Bettergoods Raspberry, Cardamom, and Rose Fruit Spread

( Read more... )

Current Mood: accomplished

dustandhoney posting in

addme

Name: Patch
Age: 34

I mostly post about:
Quiet living, books with margin notes, tea blends, visible mending, soft rituals, and the small things that anchor a day — light through curtains, a sentence that stays with you, a note Rae once wrote.

My hobbies are:
Reading (especially secondhand or annotated books), mending clothes by hand, brewing tea like it’s a spell, walking in the woods, archiving, journalling, and noticing the in-between moments.

My fandoms are:
Discworld (especially the witches), gentle fantasy, soft folklore, The Last Unicorn, Stardew Valley, and anything that feels like wool and wonder.

I'm looking to meet people who:
Love longform blogging, notice quiet details, have soft rituals of their own, and enjoy the kind of friendship that builds slowly and kindly over time.

My posting schedule tends to be:
Weekly-ish — sometimes more if I’m feeling thoughtful or tea-drowsy.

When I add people, my dealbreakers are:
Cruelty masked as “honesty,” bigotry, mockery, or a lack of care for the softer parts of others.

Before adding me, you should know:
I’m quiet and sentimental, I tag generously, and I write as if I’m tucking things away in a drawer. Rae (she/her) appears often in my posts — she’s someone I love, even if I rarely say it aloud. If you like slow friendships and soft mornings, I’d be glad to meet you.

nverland posting in

recipecommunity

Shrimp and Avocado Salad with Corn and Tomatoes
Total time: 30 mins Servings: 4
Storage: Refrigerate the shrimp for up to 2 days; the sauce for up to 4 days.

Ingredients

For the sauce
2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems
2 scallions, coarsely chopped
2 serrano peppers, seeded and chopped
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon white vinegar
1/4 teaspoon fine salt, plus more to taste
Water, as needed

For the salad
2 ripe avocados (11 ounces total)
1 cup frozen corn kernels, defrosted and chilled
1 cup (6 ounces) grape tomatoes, quartered
2 tablespoons finely diced red onion
1 tablespoon fresh lime juice, plus more to taste
1/4 teaspoon fine salt, plus more to taste
1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count)

Steps

1. Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Taste, and season with additional salt, if needed. You should have a scant 1 cup.
2. Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 an avocado onto each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle with the lime juice and sprinkle with salt.
3. Place 4 to 5 shrimp on top of each mound, then spoon the sauce over and serve.

armaina

https://www.newwhirlingschool.com/index.php
I'm not a big Elderscrolls fan, but I stumbled across this site that was made solely to house The 36 Lessons of Vivec. And not only to display them, but also to provide annotations both with lore-dependent context as well as the presenter's insight. Cool for those that are into the series, but for me personally, I'm linking it because I think his site is well-constructed and has nice features for annotation, something I'd want to study for its codding.

https://fontsinuse.com/
A fun website archive that shows spreads and other things of specific fonts in use in the wild.

https://www.tumblr.com/fontseeker
Similarly, tumblr blog, font seeker, has a little hobby of identifying fonts in adverts.

https://christmas.musetechnical.com/
A few days ago I was thinking about how one of the highlights of my childhood was getting the Christmas JC Penny Catalogue in the mail and scouring through the toy section and wistfully covet things in there we knew were too expensive for us to ever own. Out of curiosity (and a desire to put a name to a specific item I was curious about) I went looking to see if there was any archive of the catalog and lo-and-behold!

Not only did I find at least one catalog from the 90’s, I found a site that contained several catalogs over the last 80 years from multiple department stores.(And for those curious to know what specific Item I was looking for, it was #6 on this page.)

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Ocean

December 2019

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Base style: Blanket by sforzinda
Theme: The Teal and the Grey by twtd

Page generated Jul. 30th, 2025 07:43 pm

I'll sing a marching song

Reading

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When It Rains

Spicy coconut basil chicken curry with garden vegetables.

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Potatoes of the Caribbean Soup

thoughts about accessible gardening?

Pickle de Gallo

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misc. icons

Peach Wine

Sup, Homefryz!!!

Recipe: "Dark Chocolate Brownies with Raspberry Spread"

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Shrimp and Avocado Salad with Corn and Tomatoes

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December 2019

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