FamaTuba

I made a zine about why AI sucks I thought people might enjoy looking at it

@cfruge44478959 @TwangyArt Yep.

@FamaTuba @TwangyArt Only if it's A Link to the Past Link.

Artists, don’t give up🤍

イスタンブールから超絶イカした楽器が届いたZE コレで弾けば全てが超絶ビューティフルでイカした劇伴に！ 楽しいいいいいいいいいいいいい

me when I work out: yeah bro.. mffphhh big pecs.. grrrr.. sniff me armpitt grrr mhmmhhhpoff yeah broo *manly energy* me when I’m done: 🥺 i want my choccy mik (protein shake) and napsies… 👉👈 gimme my eepy eepy… hongshumimimi… 💤

@FelixBorealis Nah, you're supposed to look type matchups up if you forget. Instruction booklets used to have them printed.

How do you guys remember the type-matchups in Pokémon?! I genuinely feel so silly for pulling out a non-effective move 🥺🥺 Is there like a cheat sheet.. is cheating to google!? I’ve lost this one fight twice already 😩😩

@sixstenwow Because it's there!

@Warcraft Liadrin, Calia, Vereesa DPS spec, Vereesa heal spec.

Can you guess these iconic Midnight stars? Hope you get all 4 💯

@DragonmawOrc They're awesome, basically living wrecking balls.

Totally random question… How do we feel about Tauren warriors?

@morteraphan Anyone else heard it in Neil Newbon's voice?

Vampires have to deal with all sorts of consequences and regrets just to stay stylish. 🩸✨ [oc]

@aakashgupta I have an attic where I can dry clothes. But it's been built 5 cm shorter than I am. Drying rack it is.

Every European drying rack is the answer to a math problem Americans never have to solve. Spain residential power runs €0.29/kWh. Germany €0.38. Texas runs $0.13. A conventional dryer eats roughly 4 kWh per cycle, so a single load costs €1.16 in Madrid vs $0.52 in Houston. Five loads a week, 52 weeks, you're at €300/year in Spain vs $135 in Texas just to spin a heated drum. Stack the appliance economics. EU energy efficiency rules pushed cheap vented dryers off shelves years ago. The replacement is the heat pump dryer, which uses 50-60% less energy but retails €800-1500 vs $400 for a US vented unit. Worse upfront cost, worse running cost. Then the apartment constraint. Most European flats don't have venting infrastructure and don't have a dedicated laundry room. The washer sits in the bathroom or kitchen. There's no space for a second machine even if the running cost made sense. The drying rack costs €30. Lasts a decade. Uses zero electricity. What you're looking at is a household that ran the numbers and refused to spend €2,000+ over ten years to dry clothes 6 hours faster than physics does for free. The Texan at $0.13/kWh in a 200 sqm house was always buying the dryer. The Spaniard at €0.29/kWh in an 80 sqm flat was always buying the rack.

Woke up and I turned into Zeraora...

@GaryD20Games Lemony Snickersnee!

Revenge is a dish best served lemony fresh. 🍋😀

@DarkLeafCoven Another scroll explains that the woman who rescued her had poor eyesight, hence the mistake.

pffftttt lmaoooo the trolls picked up that shipwrecked gnome and they think he's a child so they've been dressing him, feeding him baby food, and asking Filo to protect him😂😭

Braz, painted for Tony! 💛⚔️ #dndart

Professional cooking is not about improvisation; it is a rigid system of control. That system was engineered by Chef Auguste Escoffier, who forced the uncoordinated chaos of the 19th-century kitchen into a disciplined, military-like grid. To maintain absolute order under pressure, he standardized five heavy master liquids: the mother sauces. These are not delicate finishing drizzles. Béchamel, Velouté, Espagnole, Hollandaise, and Sauce Tomat are dense, structural pillars built from raw fat, flour, and relentless reduction. Escoffier understood that instead of memorizing hundreds of random recipes, a cook only needed to master these five bases. Once these foundations are built, they become tools for endless manipulation. You don't usually serve them as-is; you mutate them. Drop egg yolks and Gruyère cheese into a hot Béchamel, and it instantly transforms into a thick Mornay sauce. Whip tarragon and shallots into a fragile Hollandaise to forge a sharp Béarnaise, or apply severe heat to a dark Espagnole to reduce it into a sticky, concentrated Demi-Glace. Escoffier didn't just write recipes; he built an unyielding architectural blueprint that still dictates exactly how restaurant food is commanded today.

Fane & The Red Prince sticker sheet done! i'll have a few pieces for Targi Fantastyki but will put it up in my store later this month :) #divinityoriginalsin2 #dos2

@botanicoles A Naaru core.

happy monday! a lil hydraulic pressing in #wowhousing since it’s starting to trend on my socials again 🤪 was this all over anyone else’s socials in like 2020?