$2,500.00 Titanium and Gold Lip Pearl Linerlock
This knife is from Suchat’s New Diamond Edition. This liner locking folder features a carved Robert Calcinore Mosaic Damascus blade. The handle has carved titanium bolsters, carved gold lip pearl scales with pink/green/yellow stone inserts, carved matching Damascus rear bolsters, and carved and anodized titanium liners and back-spacer.
daiyi; one day I will evolve into my final form, a glorious whale [_.]^
This was one of those projects (along with making ferrofluid) that makes me wish fume hoods were more of a house-hold thing.
sharpie on butcher paper variant.
Monument Valley is Out Today!
Written by Elliott Finn
Remember that stunning, Escher-inspired puzzle game for iOS that you saw the trailer for a few months ago? Well, you can play it right now!
After seven long months of work, California-based artist Sean Sullivan finished Grand Pale Maw, an expansive, nature-inspired drawing that covered the wall of a hallway in the Los Angeles Contemporary Exhibitions (LACE) gallery. The mural, drawn entirely in Sharpie, has an astonishing amount of detail.
Amaretto cranberry bread shaped like muffins
I randomly bought a cheap and terrible amaretto last fall when we declared the flavour of the month to be almond, and it has now been demoted to cooking-grade. This is an amaretto & cranberry bread allotted into muffin shapes because that is a shape that is easier to give to friends.
1/2 cup sugar
1/2 cup butter
3/4 cup milk
3 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup amaretto
1 cup whole cranberries cranberry sauce from a can
There can probably be less sugar, since the cranberries provide a lot of tartness that is a good sweet-substitute, and there can probably be less butter, if more bread-likeness is desired. I would like the cranberries to be more prominent so I’d make it with 1 1/2 cup cranberry sauce next time. Fold amaretto and cranberries into mixture last. Bake at 350F for 35 min, give or take 5.
The amaretto flavour suits baked goods well (: I might try sprinkling crushed actual almonds on top next time.
I threw in this for a second batch, this time in a loaf pan, for an hour. It was great.
3/4 cup milk
3 cups flour
3 tsp baking powder
3/4 tsp salt
1/2 cup amaretto
1/2 cup crushed almonds
1 cup whole cranberries cranberry sauce from a can
Four days backpacking Trans-Zion, like a tourist (some combination of being infinitely more prepared and reminders of civilization at least once a day) (why are there mansions in National Parks? |: ). Short winter days means more night-hiking than I would otherwise voluntarily partake in. Warm food is the meaning of life.
slapped together a linen minimalistic wallet while procrastinating a bigger sewing project. then Kerry came back from Colorado and gave me lemon ginger tea and we doodled with sharpie.
I’m headed to the Pacific Northwest for at least one elaborate adventure (hopefully two!) in the next half year so I’ve been defensively collecting nice rain gear (which gives me the firstest world feelings since I spend the majority of my time in SoCal, where rain is a myth and the drought is severe enough to make flooding the hovse courtyard in the name of partying a faux pas) (but living in SoCal is the reason I have to do any collecting in the first place, so).
A nice jacket is a justifiable splurge (hoods are hard, a lesson well-learned from cosplay; and sturdy waterproof zippered pockets is a beast not worth the tears) but I couldn’t muster the rationale for hundred dollar rain pants. A survey of rain pants at REI: most of them are fairly featureless. It’s just pants? Two leg sleeves? Something I can tuck in my backpack between sleeping bag and socks and forget about until the skywater makes its fabled appearance. I can do that. I can make rain pants.
- unnecessarily brilliant purple 1.1oz Ripstop Silnylon (silicon-impregnated nylon, dear god), about a meter
- unnecessarily brilliant turquoise polyester thread (left-over from my SF Pride costume from the summer (‘: )
- unnecessarily brilliant neon green paracord, three feet or so
- Gear Aid SilNet Silicone Seam Sealer (Amazon Prime is my friend) (Silnylon must be sealed with silicone-based sealer, a detail I almost didn’t happen upon. Noted for future reference.)
- It’s super light! and ridiculously packable. The finished pants is an ounce or two at most. Fuck yeah.
- It is inherently waterproof and won’t loose waterproof coating like some fabric
- However, the material is not breathable. Which is probably why pants of solely this material doesn’t exist commercially. I personally experience most sweat-induced discomfort on my upper body so I’m willing to cut lower-body breathability for absolute waterproofness, lightness, cheapness.
- Let’s be clear here: silnylon is the most infuriating material I’ve ever worked with. Nylon-on-nylon is slippery as vaselined killer whales which makes sewing flat felled seams as fun as removing your own teeth. It eludes form and can’t be ironed, creased, hammered, or coaxed in any way for ease of alignment and sewing. You can’t afford a mistake because ripped out stitches leave a line of little holes in the garment you’re going to use to avoid water. Do not be mistaken, suffering will be unavoidable.
- I don’t have the attention span or patience for patterns, so I used a pair of loose 2$ pajama pants (confirmed to fit nicely over my hiking pants) as a rough guideline
- Tape will slip off the material, Sharpie will persist if you let it dry for a while. Very careful pinning is the only way to align the stuff.
- I cut out two discrete pieces of material, each one pant leg. Most pants have an outer seam for fitting purposes but I decided to forgo this for greater waterproofness
- Sewed the front crotch seams together (flat felled seam for strength), then the back (also flat felled), then the inseams (simple straight stitch), and the pants come together \o/
- added a waist band (it’s a little complicated because I was avoiding cutting slits into the fabric; see picture?) strung through with paracord
They’re well fitted to me and slide neatly over my hiking pants. The seams appear secure; I wouldn’t climb in them but I can leap around comfortably. I still need to seam seal it and then it will be ready for rain hiking. It’ll be great! Or maybe I’ll be thousands of miles from home with a sad wet butt. We shall see.
technology felt weird for about five minutes after five days of camping (or maybe it was the fresh second coat of skin courtesy of shedding red Zion canyons reducing the effects of haptic feedback) (or maybe phones are just weird and we’re forgotten).
anyways! I came home and doodled on my tablet some. I should draw more.
inexplicably drawn to this
spoiler alert: it is.
Two summers ago I lived with the most excellent assortment of kids at UCLA (shoutout to the best random roommates ever). I baked a bunch of stuff with (for?) them (written accounts of avocado bread and blueberry cornbread exist because apparently I used to write about my life instead of producing a few pictures and running away). The baking ended after I left, but the whole situation was strange in the first place because I don’t bake.
I do not bake. I cook. Cooking (at least the strange amalgamations of Chinese/American/Mexican cuisine habits I’ve picked up from various stages of life, I speak not of the pretentious Andy Matuschaktastic methods (oh god what if he reads this) (hi I am a fan)) is not an exact science but an exercise in feelings and intuition, the art of whipping up excellence from what you have laying around. Pinch of this, bit of that, all of the garlic. Nine times out of ten it’ll mysteriously come out delicious and the tenth you’re so famished you’ll eat it anyway. It’s rather consistent with my spontaneous lifestyle and haphazard tendencies and so I enjoy it. I might even be pretty good at it.
But two summers ago, I baked as well. When no one in a group is made for the job the person of least resistance slips in to fill the role, and I was that person. And I was okay with that. It also just so happened that one of our housemates’ deathly allergies gave me the perfect excuse to disregard recipes and make substitutions.
Fast forward to Tea House of the present. Jeana is undoubtedly the Baking Mistress of the kitchen, with Kerry occasionally chiming in with, say, a perfectly crafted cherry pie. There is no place for me in the baking realm, so I lurk happily in cookingland.
Except when I accidentally open the wrong cabinet in the morning and spy the box of cornmeal sitting on the shelf. I craved cornbread. I also wanted to not have to put on pants. I realized I had the technology. I googled a recipe then partially disregarded it, due to some combination of an inexplicable aversion to precise measuring tools and (perceived) incomplete arsenal of baking essentials. (ex: couldn’t find sugar, squirted arbitrary amount of agave into mix instead. I can feel the cringes.)
Also, despite my personal vendetta against plastic, the rigid yet floppy plastic scrapper things (you know what I’m talking about)
(here’s a photo in case you don’t know what I’m talking about)
are science’s gift to man. I salvaged a whole extra serving from the mixing bowl with this. You’re welcome, 6th favourite friend.
Verdict: Quite edible. I clearly didn’t add the agave-equivalent of 1/3 cup of sugar because it wasn’t sweet at all. It turned out much more savoury. Jeana is eating the cornbread with nutella as substitute sweetness. I’m inordinately avert to sweetness, I suppose, so plain was fine for me (‘: Jeana also suggested adding actual corn next time (this is how she makes her own cornbread, and it is amazing). Also hopefully we’ll have some coconut butter soon because I’ve gotten used to butter independence and inclusion of said lipid felt mildly like defeat.
Part of this complete breakfast. (Jasmine milk tea & cornbread, a righteous combination).
tldr; an approximation of what went down; or, some semblance of a cornbread recipe:
1 cup almond milk*
1/4 cup melted butter**
1/2 teaspoon salt
lots of agave***
1 tablespoon baking powder
1 1/4 cup flour
2? cup cornmeal****
Oven at 200C (that's 400F). Bake for 25-35 min. Mine took closer to 35.
* I assume milk will do just fine. But I didn’t have milk.
** I would usually use coconut butter but due to a recent baking rampage by Jeana we appear to be out. COCONUT BUTTER IS A STAPLE IN OUR KITCHEN. Feels like I brought that half full gallon jug from home just yesterday, how time flies. Another pilgrimage to Costco is on the horizon.
*** agave was used instead of 1/3 cup sugar, because I couldn’t find the sugar but also because agave is far superior anyway. I don’t know how much I actually used because I just glopped it directly into the mixing bowl.
****started out with 1 1/4 cup of cornmeal but after stirring the mixing stick some decided the mixture was still too liquidy and dumped in more cornmeal until desired consistency was reached. I’d estimate ~2 cups but ¯\_(ツ)_/¯