don't all flatter me at once

anonymous asked:

After that rude anon, I'd just like to say I love your art. I look forward to every post you make. <3 I mean It's fine for people to dislike art and art made by one particular person, but going to their ask box and being all "hey I hate your art" is really rude. Anyways, I think you're awesome, so, yeah. Stay awesome, my friend, and keep drawing, cause there's a lot more people who like your art than people who don't. <3

Aww…Thank you, my kind friend! They didn’t bother me much because the nature of the ask was pretty funny in my opinion. XD

I will indeed keep drawing! I’m flattered to know there are people who enjoy my scribbles. ; – ;

anonymous asked:

Just out of curiosity, you don't have to answer tho...what's dysphoria like? Like how do you deal with it? What helps you feel better?

Dysphoria is like.. Wanting to crawl out of your own skin at every possible moment. It’s like feeling every possible bit of discomfort all at once. No position is a comfortable one. No clothes fit right. No picture or reflection is flattering. Every bit of you feels off because nothing is on. Nothing is right. I think everyone deals with it differently.. The best thing for me personally is to go to the gym or do some sort of physical activity. I also try to avoid mirrors and trying on new clothes. It sucks, man. If you don’t have it, be thankful. But we’ll all get through it. We have to.

anonymous asked:

Hi! if it's not like a super secret family trade recipe, would you mind sharing it? I've been looking for THE chocolate-chip-cookie recipe for ages and your description made me curious ;) Love you blog, by the way :) Love, Cai P.S.: Sorry for the anon, don't have my own tumblr, since I fear I would never get anything done, once I got on :)

Not at all! @kelitchka mentioned that her family recipe was the one on the back of the chocolate chips, and mine’s honestly not that different.

A note: This is a recipe for people who like a thicker, somewhat cake-y cookie. Because I grew up with it, I prefer it to the flatter sort, whether soft or crispy. I’ll provide you with the original recipe, and then note some alterations I make for myself.

Chocolate Chip Cookies – Best Recipe Ever

1 cup margarine (not butter)
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 tsp water
1 package chocolate chips    
½ tsp salt
1 tsp baking soda
3 ½ to 4 cups flour

Mix all ingredients in order; stir salt and baking soda into a cup of flour before adding, to ensure even distribution. Continue adding flour to mixture until dough does not stick to finger – it should be firm and non-sticky, but not at all crumbly. For best results, refrigerate dough overnight. Roll into 1-inch balls and bake on cookie sheet at 325 degrees until just barely firm, about 12-13 minutes.

The modifications I make are as follows:

  • Replace white sugar with brown sugar, for 1 ½ cups brown sugar in total;
  • Replace 1 tsp water with an additional tsp vanilla, or coffee if I happen to have some
  • 2-3 tbsp cinnamon, stirred into flour before adding. You could even use more if you wanted, or cocoa powder, or both; just be sure to add it with the first cup of flour, because these powders absorb moisture a little differently, and you’ll want to adjust how much flour you add depending on how the dough feels.
  • Regular semi-sweet morsels are just fine, but I can definitely recommend springing for dark chocolate chips or chunks (I used 60%), especially with the cinnamon.

There’s a good deal of research on what combination and type of ingredients produce different results in cookies; here’s an excellent summary, with links to other studies. My cookies look much like the top left in the picture – “more flour” – though darker, because of brown sugar and cinnamon. Chilling the dough doesn’t radically change the shape or texture, but it intensifies the flavors, so it’s good to do no matter what recipe you’re using.

It’s very, very important not to overbake these. They’ll get really hard and chewy. Better to err on the side of slightly underdone.