Buddha WIP

Book!

Please excuse the pre-shower hideousness - it's the book you're looking at. So cool!

Grunok's voice

Transcrupt:

* CutiePie is tempted to record a speaking clip
Aatwork> do eet!
CutiePie> What would I say?
Aatwork> Read a poem?
CutiePie> ew no
CutiePie> I hates poetry
Aatwork> Then read a favourite passage from a book? :p
CutiePie> I could
CutiePie> OR
CutiePie> I could read from the bbc
CutiePie> or nz herald
CutiePie> Okay, let's see if that worked
CutiePie> And
CutiePie> If I can then figure out how to get it up on to the intarwubs
sk8rgrl> i'm off to sleep
sk8rgrl> we'll have a thing
sk8rgrl> where we all record ourselves
sk8rgrl> reading some ridiculous star wars quote
sk8rgrl> and put it up on the chimaera website
sk8rgrl> >:
CutiePie> Okay
CutiePie> Aa can stay 'wake with me and tell me how to get this up on teh intarwubs

Grunok - update

The old . . .



. . . and the new



Now I just need to put him back in banner form. And maybe tweak just a little more. So you may see it in, oh, another 6 months' time? :D

T-shirt designs

So this is what I've been doing. It's for my work, Adis - or rather for the social committee!

Triple Goodness

I was talking to some people about this dessert I was making today, so have uploaded the promised photos here. The recipe is as follows:

140g dark chocolate
3/4 cup of cream (double cream for you foreigners!), beaten to soft peaks
300g mascarpone cheese (I only used 250g, because that's how much was in the packet)
5 tablespoons Bailey's of other Irish cream liqueur

Melt the chocolate.
You can either do this in a bain-marie (a bowl or pot sat over, but not touching, another pot of simmering water - like a steamer, but solid-bottomed) or in the microwave. Either way, be very careful not to burn the chocolate! I did mine in the microwave, for one minute on high. You could still see the shapes of the chocolate, but as soon as I stirred it they disappeared, and it was melted.
Set it aside until it is at room temperature.

Whisk the mascarpone cheese together with the Baileys. Fold the whipped cream through this mixture.
Folding is using a metal spoon to lift the ingredients from the bottom and gently place them on the top. The idea of this is to keep fluffy things, like beaten egg whites, or in this instance, whipped cream, from going un-fluffy. Add all the cream to the bowl at once, and fold like this until it is combined.

Ensure that the chocolate has cooled to room temperature.
If it hasn't, it will make the cream melt and go flat, which is bad.
Spoon the cream mixture into your serving glasses, alternating spoonfuls of cream with rough layers of the cooled chocolate.
When you are spooning, try to be careful of the sides of the glass - ideally you don't want stuff on it, as it spoils the effect. Two ways you can avoid this are by a) using smaller glasses and filling them to the top, or b), using a damp paper towel to clean off any 'oops'es after you are done. that's what I did here. Hey, nobody's perfect ^.^
Using the wrong end of a spoon, swirl the layers rougly together.
You use the wrong end of a spoon because it's skinny, so it swirls nicely instead of mixing. You could use the flat of a knife or a skewer or something if you wanted.
Chill for half an hour or more.
This makes the chocolate solidify into little chunks. Yuuum.

Decorate with chocolate shavings, mint leaves, berries, little chocolates or anything else you like. I tend to leave mine plain because I like the way they look.

Bon Appetit!



Credit to the Edmonds recipe book 'Food for Flatters' (flatters means young people who live with roommates). They came up with this recipe, I just tweaked it a little.

New art

http://grunok.deviantart.com/art/Crazy-Woman-Pass-105636552