I’ve told the story before, but basically the username “SquigglyDigg” comes from several years ago, when I went on a flight to visit some family and had a little mameshiba keychain on my backpack carry-on. The flight attendant was charmed by it, and kept giving it silly little nicknames each time he passed by, batting at it, saying “hello” to it, and stuff like that. When I got off the flight, he patted it affectionately and went “buh-bye, squigglydigg!”And the nonsense word just stuck out in my memory, so I adopted it. :V
“Where do you work?”
I’m currently working for Copernicus Studios as a 2D FX animator on Season 2 of Pickle & Peanut.
“What program do you use to draw/animate?”
I use Clip Studio Paint EX for both!
“Where did you attend college?”
I attended the University of Maryland, Baltimore County, and graduated with a BFA in Traditional Animation in December 2016.
“Do you have an online store?“
Yes indeedy! My RedBubble store can be found over here:
I do occasionally offer commissions, but unfortunately they are closed at the moment! I’ll be making a page listing my prices as soon as I get the chance to re-open them.
“PLEASE DRAW _____!”
The more you ask me to draw something, the less likely I am to do it. Please – I don’t take requests.
“I drew/wrote something for you! How can I show it to you?”
Any number of methods (thank you for thinking of me :D)! If I’m online, a simple @squigglydigg or @squigglydigglydoo in a post might work, but since I’m not always online, that method of getting my attention is unreliable. A better way of making sure I can see a post you make is to simply make sure that #squigglydigg or #squigglydigglydoo is in the first five tags of the post! I track both of those tags, and unfortunately, the way Tumblr works, any given post will only appear in the first five tags applied to it. If #squigglydigg is the sixth tag or later on your post, it won’t show up in the tag.
Unfortunately, I cannot see my tracked tags until I’m at home. If you’d like to submit to me a link to the post (or simply the content you made, if you don’t want to make your own post) so that I see it sooner, please feel free to do so!
“Can I use your art for insert-thing-here?”
You must ask me for permission if you would like to use my art for anything at all, period. No exceptions (this includes you, RP blogs–I do NOT like finding my work cropped and edited for somebody’s icons without my permission). If I give you permission to use my work, you MUST source it back to me with a link to where it was originally posted, and you DO NOT have permission to edit it beyond cropping it unless I explicitly say so.
Trust me–you don’t want to test me here. I know how to use the copyright complaint function on most websites.
“Is it okay to tag your art as ‘kin’ or anything related to otherkin or fictionkin?”
Please do not. I’ve explained my stance before, and am a bit uninclined to get into it again, but long story short, it’s more than a little unsettling for me as an artist to have people I don’t even know claiming my art as, in any way, shape, or form, a representation of them.
Anybody who disrespects my wishes on this matter and decides to associate my work with anything related to “kin” will be blocked on sight.
This is not a bluff. I am tired of asking every single person individually to respect my wishes.
“What computer do you have?”
I actually have a custom PC, specifically designed to run games and process-heavy software! The specs can be found in this post right here.
“How tall are you?”
As baffled as I am that this is, in fact, a frequently-asked question, I stand at 5'2”.
“Sweet or savory food??”
I actually don’t like sweet food that much, so savory!
I realized I haven’t posted savory food in a while so here’s a recipe for Stuffed eggplant to make it up
1 large eggplant
¼ cup green peas
2 garlic cloves
½ tbsp turmeric powder
1 ½ cup jasmine rice
½ mixed veggies (carrot, green beans, turnip…)
Handful of coriander and mint
Cut the eggplant in half and steam the two halves for 20min. Place the eggplant on parchment pepper, add salt and pepper to taste and bake at 350°F for 20min. While the eggplant bakes, cook the rice in boiling water and cook the veggies in a separate pan over medium heat. Once the rice is done, drain it and add to the veggies with the turmeric powder and stir well. Reduce the heat and let simmer for around 5 min. Garnish the eggplant and serve with fresh coriander and mint.
You know, every day I think to myself, I don’t post enough savory foods. And it’s true. I love the sweet stuff. I love the bread. Also it’s very hard to figure out savory Middle Earth foods. Meat, potatoes, meat & potato pies. Eeeeeyup.
So anyway, here’s a vegetable. With cheese, of course; we don’t want it to be too healthy.
Cauliflower & Cheese Fritters(printable) serves 4 (as a side dish)
1 large head cauliflower 1 cup (100 g) shredded melty cheese (such as cheddar, monterey jack, etc) ¼ cup (22 g) dry, crumbly cheese (such parmesean, feta, or homemade) 2 large eggs 1 cup (150 g) bread crumbs
teaspoon dried oregano
¼ teaspoon dried basil ½ tsp cayenne pepper ½ teaspoon salt ¼ teaspoon pepper 1 clove garlic, minced olive or canola oil
Cut cauliflower into florets and cook in boiling water until tender, about 8-10 minutes. Drain, then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife.
Combine the minced cauliflower, cheeses, eggs, breadcrumbs, and seasoning. Heat skillet to medium-high heat. Coat with oil. Form cauliflower mixture into patties about the size of your palm.
Cook until golden brown & set, about 3-4 minutes per side.
Starting to post more savory meals again like this buddah bowl
I had for lunch today // It had bulgur for carbs, corn for vitamin A
and calcium, lentils for protein and iron, greens for antioxidants and
vitamin A, carrots for beta carotene and fibers, bell pepper for vitamin
C and a few cherry tomatoes 🍅
Blood Orange & Fennel Salad with Oil Cured Olives.
Part 2 of this week’s Kale & Caramel summer bliss feast! I’m so into fennel right now. (I’m sure you can tell—almost everything savory I’ve posted in the past month has fennel in it…) The crunch, the sweetness, and the freshness pair so perfectly with both sweet and savory flavors.
Yet fennel also holds its own. Here, paired with salty cured olives and sweet blood oranges, it lends itself to an entirely unique flavor profile. Olive oil and sea salt round out the fullness for an excellent summer, fall, or even winter salad.