Marie

So I got new followers from the Sonic community. Hello! You won't see much from me, but I just mostly retweet/repost art tutorials and things I find cool and cute. I'm more of an idea-making person. Sometimes, we all just need a little laugh. Take care of yourselves!

@nesspenguin89 @FanArtist2020 Ooh, I wonder what goodies we can get our hands on for this?

Announcement 📣 Hazbin Hotel limited LVLUP Merch -Available on May 13th 12pm Eastern Time Season 2 2nd Edition Blaster Box -Available on May 26th #HazbinHotel

１日遅れのアイスクリームの日🍨 ミミッキュがブイズに化けてても👻 違和感無い説✨ コミュデイの疲れは甘いもので… つくり方はリプ欄に🤤 #PokemonGO #Eeveelution #ポケモン好きと繋がりたい #ブルバ100

And if you think McCloud is trivial, look at this revelatory page.

@Mikeinelart It gets even weirder if you find out that their likes are... pretty much whatever you do draw, which just raises even more questions.

Found this in my files. I must have forgotten to post it.

@0_kangaroo71103 @AlphaOmegaTri Now I'm curious on how it look if the whites of Vanilla's eyes glowed bright a little in the bottom panel. Would that make it more menacing, or...?

@AlphaOmegaTri I tried my best to get the original version of the panel to match with the finished version, but I might’ve messed up on the colors a little (sorry, had to reupload it)

The fact that in the original version of this scene Vanilla was apparently so scary that they had to TONE IT DOWN for the finished version cracks me up. Do NOT fuck with Momma Rabbit.

@tanpukunokami I guess this means I need to go and hunt for these other types so I can experiment more with my cooking.

You probably think soy sauce is just... soy sauce. Nope. Japan has six kinds. 🟡 Shiro — super pale. Used when you don't want to color the food. 🟠 Usukuchi — looks light, but it's actually saltier than the regular one. 🟤 Amakuchi — sweet soy sauce. Yes, sweet. It's a Kyushu thing. ⚫ Koikuchi — the dark one you know. 80% of all soy sauce in Japan. 🟣 Saishikomi — they brew it twice. It's what we use for sashimi. ⚫ Tamari — almost no wheat, mostly soybean. Thick, deep, gluten-free. And the crazy part? We don't all use the same one. Tokyo uses koikuchi — the dark stuff you see abroad. Osaka and Kyoto use usukuchi, so the broth stays clear and pretty. Kyushu? Their soy sauce is sweet. Like, really sweet. Aichi loves tamari — thick, dark, almost pure soybean. Same country. Totally different bottles. Which one would you try first?

Dude I close my eyes and suddenly I'm 5 years old again in Rosalina's library as she says "Let us begin", this is so wholesome 🥹 For anyone wondering she's gonna be reading it periodically on her TikTok, that's where I got the video from.

@Zketchart I thought the ducks were flowers like in this Undertale screenshot at first glance and now my mind is confused. Love the art!

The Kings Duties 🦆 #HazbinHotel #Lucifer

@HiiragiYuu_Vt It took me a moment and before I knew it, I was remembering the Danjo meme all the way back from 2008 or so. Memories, man...

If your mother tongue is not Japanese and you still understand this reference you were NECK DEEP in the NND mines and I salute you😭

@voxsimps ...and the booster containing this is $45 a pop. Well then.

WAIT. THE CRACKED ICE VERSION OF THE CARD ARE GONNA BE RANDOMLY INSERTED IN THE BLASTER BOXES? 😭

It's touching that people asked for the recipe, so I'm sharing it! I'm sure my grandma would be happy too Romanian Snow-white cake recipe (no lemon version) Yields one 3 layer cake, approx 20x25 cm (serves 8-10) Ingredients Dough 300 g flour 70 g margarine (or unsalted butter) 3 tablespoons powdered sugar 10 g baker’s ammonia (ammonium bicarbonate / hartshorn salt) * 1 egg A little milk (start with 4–6 tablespoons and add only as needed) Cream 3½ tablespoons flour A little cold milk (about 4–5 tablespoons for the slurry) 150 ml milk 180–200 g margarine (or unsalted butter) 250 g powdered sugar 2 packets vanilla sugar 1 egg ** Topping 1 egg white ** 100 g granulated sugar A few drops of lemon juice Directions Make the dough Rub the margarine into the flour until it looks like fine crumbs. Add the powdered sugar, baker’s ammonia, egg, and a little milk. Knead until you have a firm (not sticky) dough. Divide into 3 equal pieces. Bake the layers Roll each piece very thin (2–3 mm thick, the thickness of a credit card) to roughly 20 × 25 cm. My grandma used to bake the layers on the buttered backside of a baking tray, I prefer a cut out parchment paper, to avoid the messy buttering. Bake each layer separately at 190 °C (upper + lower heat, no fan) for 5–8 minutes, until just light golden. (It bakes quickly, pay attention) Make the cream Mix the 3½ tablespoons flour with a little cold milk until completely smooth. Bring the 150 ml milk to a boil, whisk in the slurry, and cook for 1–2 minutes until thickened. Cool completely. Beat the soft margarine with the powdered sugar, vanilla sugar, and egg until very light and fluffy. Add the cooled pudding gradually and beat until smooth and airy. Assemble the cake Place the first baked layer on your serving plate. Spread one-third of the cream on top. Repeat with the second and third layers. Smooth the top. Make the topping Whip the egg white with the 100 g sugar and a few drops of lemon juice until stiff and glossy. Spread it evenly over the top of the cake. Drying and resting Let the meringue dry at room temperature for 30–60 minutes (until the surface feels dry). For the best result, cover the cake loosely and put it in the fridge for at least 8–12 hours (overnight is best). The goal is for the cream to soften the layers, so they blend together. Serving Take the cake out of the fridge 30–45 minutes before serving. Trim the sides if desired and make rectangular slices. Notes * The original recipe calls for baker's ammonia, which was a common leavener in the past. It smells during the baking, but goes away after it's done, and results in a very crispy texture. If you can't find it, or are worried about the smell, replace with same amout of baking powder or about third amout of baking soda. Although the texture won't be the same if not using ammonia. ** Both the cream and the topping uses uncooked eggs. If you are worried about this, pasteurize or omit them. (in my opinion, the cream doesn't need it, and the topping can be replaced with a simple meringue or just powdered sugar

This kid deserves an A+ 😭

なんで青色塗るん？ って思ったけど完成見て腰抜けた...

LOCKSCREEN WALLPAPER THREAD 🦖 SHOW ME YOURS ❤️

갑자기 해보고 싶어서

You know, you know...

That sad part about this is that I have to redo this one 😂

You only need to know these 7 laws in life : 1) Murphy Law: The more you fear something happening, the more likely it is to occur. 2) Kidlin Law: If you write a problem down clearly and specifically, you have solved half of it. 3) Gilbert Law: When you take on a task, finding the best ways to achieve the desired result is always your responsibility. 4) Wilson Law: If you prioritize knowledge and intelligence, the money will continue to come. 5) Falkland Law: If you don't have to make a decision about something, then don't decide. 6) Parkinson's Law: It implies that if more time is given to complete a task, it will likely consume that entire time, often resulting in less efficiency. 7) Pareto Principle (80/20 Rule): This principle suggests that in many situations, 80% of the effects come from 20% of the causes.

Set the World on Fire - A lil rushed but I am moving onto the next one - #robots #artificalintelligence #ultron #metalsonic #shockwave

Happy Birthday, Toriyama-San. May you continue to RIP~❤️