I have to figure out what's wrong with Odin...

Just got home and like usual first thing I did was go check on Odin. One of his heating bulbs had gone out (I just put it in last week) so being curious I grabbed the thermometer to see how hot is was under his basking area (it was 120F, it usually runs at about 130F) and to see if the light was still hot. This whole time Odin is laying under his lights basking all of a sudden he gets up and makes a dash for my fingers trying to bite them! I don’t know if he is mad because his basking spot is not the right temp….I just really don’t know what his deal is right now. I’m going to leave him alone for a bit then do some process of elimination and see if there is something I did or if he was reacting to something to make him act like this.

lillkogobean replied to your post:My sis took a pic of what i look like rn …

it must be cold where you are

Well, you’ll probably laugh at me.

RN it’s like 30 degree Fahrenheit with a wind chill dipping it down to 25 or so.

However, I am from Southeast, GA (usa) on top of the fact I really fucking hate cold. 

I can be happy-as-can-be in weather 100,105, even up to 120F but anything below 80F is chilly for me and anything less than 70F is awful.

Porcini Rubbed Rib Roast


  • 1 5-7 pound boneless rib roast
  • 3/4 ounce dried porcini
  • 5 garlic cloves
  • 1 tablespoon of fresh rosemary leaves
  • 3-4 tablespoons of olive oil
  • 2 tablespoons of kosher or sea salt
  • 1 tablespoon of freshly ground black pepper


  1. To make the porcini rub, grind 3/4 of an ounce dried porcini in a spice grinder or coffee grinder. Finely mince 5 cloves of garlic and a tablespoon of fresh rosemary. Combine all the rub ingredients together with the salt and ground black pepper.
  2. Add about 3-4 tablespoons of olive oil until you have a paste the texture of moist sand.
  3. Tie up your roast with butcher’s twine and rub all over the roast and cover with plastic wrap. Allow the roast to marinate for about two hours at room temperature.
  4. Preheat the oven to 250F and roast on a rack until the internal temperature hits 120F for medium rare.
  5. Remove the roast and allow it to sit at room temperature for 30 minutes.
  6. Raise the temperature to 450F and when the oven is heated, place the roast back in the oven to sear the outside.
  7. Remove and allow the roast to rest for 10-15 minutes, remove twine and carve.
  8. Serve with some freshly ground horseradish mixed into creme fraiche as a condiment.

anonymous asked:

Hi,I love your work !but Peggy 120F converted by Jennisims in Pooklet’s colors`,Can`t download,please reconfirm your link,THX。

I fixed it! That should be the last of the messed up box links. :3