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    POWER POSING (2023)

    2/12 images from my zine/calendar of the same title

    elixir

    image

    Sennen Cove, Cornwall, England

    x2s:

    Altered States, Ken Russell

    (via breachtheclouds)

    rem-mukh

    image

    You can see some things at the swamp

    hiwasseeriver

    “beige flags” “trauma dump” “the ick” let me ask you this have you ever gone outside and marvelled at the beauty of the spider’s web

    (via millersix)

    ursulakleguin

    The Institutions vs my childlike wonder

    porn4angels:

    welcome to the party, acrylic, 2014

    (via dettahuset)

    goddess-complexx:
“ roguemortal:
“ dorsalvania:
“ dorsalvania:
“not gonna fuckin say it again
”
i don’t remember posting this but to this day i have not said it again so mission accomplished i guess
”
Stagnant is a really terrible word choice,...

    goddess-complexx:

    roguemortal:

    dorsalvania:

    dorsalvania:

    not gonna fuckin say it again

    i don’t remember posting this but to this day i have not said it again so mission accomplished i guess

    Stagnant is a really terrible word choice, marinades are about flavor and if sufficiently acidic can penetrate and tenderize about a quarter inch into the meat, while brines use salt to make meat tender and juicy all the way through but impart relatively little flavor other than risk of over salting.

    You want to avoid brining and marinating at the same time, but brining first, then marinating can make for some exquisite cooking. Also don’t switch the order, brining second will steal the marinade flavors, and for thinner cuts a marinade might be all you need anyway.

    I’m relieved this post has some good replies rejecting this brine propoganda.

    (via genderfuckt)

    \

    goddess-complexx:

    roguemortal:

    dorsalvania:

    dorsalvania:

    not gonna fuckin say it again

    i don’t remember posting this but to this day i have not said it again so mission accomplished i guess

    Stagnant is a really terrible word choice, marinades are about flavor and if sufficiently acidic can penetrate and tenderize about a quarter inch into the meat, while brines use salt to make meat tender and juicy all the way through but impart relatively little flavor other than risk of over salting.

    You want to avoid brining and marinating at the same time, but brining first, then marinating can make for some exquisite cooking. Also don’t switch the order, brining second will steal the marinade flavors, and for thinner cuts a marinade might be all you need anyway.

    I’m relieved this post has some good replies rejecting this brine propoganda.

    (via genderfuckt)

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