![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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Feb. 2nd, 2024 08:14 pmWell, it’s like 80% of an elbow circle. Also I actually, you know, dragged myself to aerial for the first time in a month! #aerialacrobatics #aerialhammock
https://instagr.am/reel/C23e2ZbpomU/
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Dec. 29th, 2023 08:14 pmSooo, Instagram’s feed algorithm is now basically totally unusable for
following specific people anymore—thanks, Zuck!—but, what the hell, it’s
still a way to post video. I am out of shape but made it to hammock class
and Did The Sequence, twice, once on camera.
https://instagr.am/reel/C1dmAemL6RV/
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Apr. 24th, 2023 05:18 pmNew earrings! Spiders from ![[instagram.com profile]](https://www.dreamwidth.org/img/profile_icons/instagram.png){kind=icon}
twistedspiders; the 8g findings they’re hanging
from jimmy_buddha_designs. It’s the little things. (Yes, I have not been
around basically at all. My family has been trying to kill me with stress.
But I’m not dead, yet.)
https://instagr.am/p/Crb_CX6MdZQ/
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Aug. 25th, 2022 01:45 pmit’s been a hot minute for actual aerial, as opposed to handstands, for me. work’s been kicking my ass and my left shoulder is doing something stupid. but I’m on vacation in southern california so I went to one of Amanda’s classes at Womack & Bowman. yes this is basically hot trash except for my russian split. no, my ankle did not like this At All. it’s about ~*~the journey~*~, though, right? and I (kinda) did a thing! so here you go.
https://instagr.am/tv/Chse_-do1WN/
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Feb. 5th, 2022 01:14 pmLife has been kicking my ass, but I’m trying to get back to doing aerial
regularly. And i’m trying to make myself take video, every class, for my
records. #trapeze #dancetrapeze #aerialacrobatics
https://instagr.am/tv/CZm9y4nI2z_/
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Oct. 18th, 2021 05:14 pmWe got the house painted! God, I love not having an HOA.
https://instagr.am/p/CVMG92-qthy/
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Sep. 1st, 2021 09:15 pmI have been so, so intermittent with training the last 5 months because my life went off the rails in May when I went back to work at the same time as a medical crisis blew up in my family, but even so I’m slowly improving. Some day I’ll get back to where I was, in the meantime at least I’m a lot better than when I started training again in February. #trapeze #dancetrapeze
https://instagr.am/p/CTTeBUSCjqa/
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May. 3rd, 2021 02:16 pmfor it having been over a year since I did any lyra, this could definitely be worse. even if I do miss having my running man with pointed toes. #lyra #singlepointlyra #outdooraerial
https://instagr.am/p/CObOrxhiAY8/
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Mar. 18th, 2021 12:03 amSo, in December I (and the rest of my household) got hit with COVID despite being really quite cautious and careful. It was shitty. I started training again seven weeks ago. It was also shitty, for a lot of reasons, but mostly because of post-COVID health fuckery.
.
Tonight I finally had a class where I did well enough I felt like there was even a point in filming it.
.
Believe me, I’m aware this is not good and beautiful aerial video. I don’t CARE. I was in the air for around a minute, doing a sequence. My movement was controlled and I had the breath to discuss shit while I was in the air. That? That is all a fucking TRIUMPH. For me and for modern medicine. Three weeks on a steroid inhaler and I finally feel like I might be able to get *back* to where I was before the pandemic in another couple months.
.
Get vaccinated, the second you can, people. Just... fucking get vaccinated. Whichever goddamned one you can get in your arm: GET VACCINATED.
.
#aerial #trapeze #dancetrapeze
https://instagr.am/p/CMjJkpyCg2H/
.
Tonight I finally had a class where I did well enough I felt like there was even a point in filming it.
.
Believe me, I’m aware this is not good and beautiful aerial video. I don’t CARE. I was in the air for around a minute, doing a sequence. My movement was controlled and I had the breath to discuss shit while I was in the air. That? That is all a fucking TRIUMPH. For me and for modern medicine. Three weeks on a steroid inhaler and I finally feel like I might be able to get *back* to where I was before the pandemic in another couple months.
.
Get vaccinated, the second you can, people. Just... fucking get vaccinated. Whichever goddamned one you can get in your arm: GET VACCINATED.
.
#aerial #trapeze #dancetrapeze
https://instagr.am/p/CMjJkpyCg2H/
pomegranate liqueur
Nov. 28th, 2020 12:56 pmThe recipe as I have it down from one of our books on homemade liqueurs:
ingredients
2 pomegranates
1/2 tsp. ground cinnamon
1 tbsp. freshly grated orange zest
2 cups vodka
1/2 c. simple syrup
instructions
- Crush seeds with a muddle or wooden spoon to release juices. Combine juice and seeds, cinnamon, orange zest, and vodka in a glass container with tight-fitting lid. Store in cool, dry, dark place for 2 weeks swirling occasionally.
- Add the simple syrup, stir, and reseal. Let sit 2 more weeks. Rack/filter/bottle.
The recipe as I actually prepared it: 1.5x with 3 pomegranates, 3/4 tsp. ground cinnamon, a shot of Cointreau because I had no fucking oranges nor any orange oil either and fucked if I was going to the grocery store during Thanksgiving week for oranges, 3 c. vodka, 3/4 c. simple syrup.
Seeds were mashed with a potato masher to release as much juice as I could loose; all ingredients were combined at the same time in my giant mixing bowl because this is fucking silly and I have never done the simple syrup separately two weeks later before for any other fruit liqueurs I have made from various other recipes seriously *what the fuck*, and then poured into a 3L mason jar and shoved it in the liquor cabinet where it will sit for 11-12 months untouched because fucked if I am going to remember to do anything with it in a month. Next year, I will decant the stuff and filter.
(And that is why I label everything we make with painter's tape so I can fucking remember what is in what when it's two years later and I have no idea what the fuck got made two years ago. That is something the rest of the house is much iffier on, and why we have some mystery bottles of delicious liqueur in our stocks. Many of them we IDed successfully off the taste, but there's a couple that were complicated weird shit we made up on the fly and didn't write down, whoops. ...to be fair, some things did get labelled, but with masking tape that disintegrated into crumbles after 20 years in southern Arizona's humidity, soooo yeah.)
ingredients
2 pomegranates
1/2 tsp. ground cinnamon
1 tbsp. freshly grated orange zest
2 cups vodka
1/2 c. simple syrup
instructions
- Crush seeds with a muddle or wooden spoon to release juices. Combine juice and seeds, cinnamon, orange zest, and vodka in a glass container with tight-fitting lid. Store in cool, dry, dark place for 2 weeks swirling occasionally.
- Add the simple syrup, stir, and reseal. Let sit 2 more weeks. Rack/filter/bottle.
The recipe as I actually prepared it: 1.5x with 3 pomegranates, 3/4 tsp. ground cinnamon, a shot of Cointreau because I had no fucking oranges nor any orange oil either and fucked if I was going to the grocery store during Thanksgiving week for oranges, 3 c. vodka, 3/4 c. simple syrup.
Seeds were mashed with a potato masher to release as much juice as I could loose; all ingredients were combined at the same time in my giant mixing bowl because this is fucking silly and I have never done the simple syrup separately two weeks later before for any other fruit liqueurs I have made from various other recipes seriously *what the fuck*, and then poured into a 3L mason jar and shoved it in the liquor cabinet where it will sit for 11-12 months untouched because fucked if I am going to remember to do anything with it in a month. Next year, I will decant the stuff and filter.
(And that is why I label everything we make with painter's tape so I can fucking remember what is in what when it's two years later and I have no idea what the fuck got made two years ago. That is something the rest of the house is much iffier on, and why we have some mystery bottles of delicious liqueur in our stocks. Many of them we IDed successfully off the taste, but there's a couple that were complicated weird shit we made up on the fly and didn't write down, whoops. ...to be fair, some things did get labelled, but with masking tape that disintegrated into crumbles after 20 years in southern Arizona's humidity, soooo yeah.)
(Icon because we can all use more cats on the internet in This Time Of Plague.)
This is a calorically dense, stomach-friendly, and easily digested soup.
Should you find yourself cooking for someone for whom every calorie counts and for whom either chewing or swallowing anything solid is difficult, this is a worthwhile recipe! It packs ~1350 calories and ~26g protein into slightly more than a quart of a soup that can be drunk without any chewing.
You will need to have a decent Asian market near you to acquire many of these ingredients; I am not prepared to offer advice on substitutions at this time, sorry! I primarily buy mine at H-Mart, my local Korean/Asian supermarket.
(H-Mart is, somewhat unrelatedly, far and away the least stressful grocery store for me to be in, in This Time Of Plague. Mask compliance, including masks being worn properly, is far and away the best I've seen and additionally they require shoppers to wear gloves!)
This recipe contains: ginger, brown sugar (refined sugar, molasses), soy, fish (anchovy; dried, smoked, fermented fish), coconut, citrus (lime, leaf and juice), lemongrass
ingredients:
2" piece of fresh (or 5 slices of dried) galangal or ginger, peeled and thinly sliced
6 kaffir lime leaves
1 stalk lemongrass, white part only1, chopped into at least quarters
560 ml (19 oz.) coconut cream (ie, 1 large can of Aroy-D coconut cream)
385 ml (13 oz. or ~1.5 cups) homemade miso soup2
30ml (2 tbsp.) fish sauce
1 tsp. brown sugar
15-60ml (1-4 tbsp.) lime juice (optional/to taste)
312g (11 oz.) silken tofu (ie, 1 tube)
instructions:
Combine coconut cream and miso soup. Add galangal/ginger, lime leaves, and lemongrass. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Skim out ginger, lime leaves, and lemongrass. Mix in fish sauce, brown sugar and—optionally—lime juice. Add tube of silken tofu to soup, breaking up into chunks as you squeeze it out of the tube. Simmer for another 5-10 minutes. Serve warm.
1Treating lemongrass is much like treating a green onion: take off the outer layer if it looks particularly grungy; trim the woody parts at the top off. Chop remaining lemongrass to lengths desired (I do knuckle-length pieces, ~1").
2To make miso soup from scratch: warm 385ml-480ml (1.5-2 cups) dashi3. Combine with 30ml (2 tbsp.) miso paste (white or yellow, preferably).
3To make dashi from scratch: combine 10g dashi kombu (dried seaweed), 10g bonito flakes, and ~1 litre water in a stockpot. Bring to a boil. Reduce to a simmer for at least 30 minutes, until stock achieves light golden colour. Strain.
This is a calorically dense, stomach-friendly, and easily digested soup.
Should you find yourself cooking for someone for whom every calorie counts and for whom either chewing or swallowing anything solid is difficult, this is a worthwhile recipe! It packs ~1350 calories and ~26g protein into slightly more than a quart of a soup that can be drunk without any chewing.
You will need to have a decent Asian market near you to acquire many of these ingredients; I am not prepared to offer advice on substitutions at this time, sorry! I primarily buy mine at H-Mart, my local Korean/Asian supermarket.
(H-Mart is, somewhat unrelatedly, far and away the least stressful grocery store for me to be in, in This Time Of Plague. Mask compliance, including masks being worn properly, is far and away the best I've seen and additionally they require shoppers to wear gloves!)
This recipe contains: ginger, brown sugar (refined sugar, molasses), soy, fish (anchovy; dried, smoked, fermented fish), coconut, citrus (lime, leaf and juice), lemongrass
ingredients:
2" piece of fresh (or 5 slices of dried) galangal or ginger, peeled and thinly sliced
6 kaffir lime leaves
1 stalk lemongrass, white part only1, chopped into at least quarters
560 ml (19 oz.) coconut cream (ie, 1 large can of Aroy-D coconut cream)
385 ml (13 oz. or ~1.5 cups) homemade miso soup2
30ml (2 tbsp.) fish sauce
1 tsp. brown sugar
15-60ml (1-4 tbsp.) lime juice (optional/to taste)
312g (11 oz.) silken tofu (ie, 1 tube)
instructions:
Combine coconut cream and miso soup. Add galangal/ginger, lime leaves, and lemongrass. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Skim out ginger, lime leaves, and lemongrass. Mix in fish sauce, brown sugar and—optionally—lime juice. Add tube of silken tofu to soup, breaking up into chunks as you squeeze it out of the tube. Simmer for another 5-10 minutes. Serve warm.
1Treating lemongrass is much like treating a green onion: take off the outer layer if it looks particularly grungy; trim the woody parts at the top off. Chop remaining lemongrass to lengths desired (I do knuckle-length pieces, ~1").
2To make miso soup from scratch: warm 385ml-480ml (1.5-2 cups) dashi3. Combine with 30ml (2 tbsp.) miso paste (white or yellow, preferably).
3To make dashi from scratch: combine 10g dashi kombu (dried seaweed), 10g bonito flakes, and ~1 litre water in a stockpot. Bring to a boil. Reduce to a simmer for at least 30 minutes, until stock achieves light golden colour. Strain.
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Aug. 24th, 2020 01:19 pmFinally replaced my hat, which I still have not figured out where I lost in the first place. Still miss my old hat, but at least I found something pretty close! https://instagr.am/p/CESNI1HAQ7K/
instagram cross-post
Jun. 20th, 2020 02:19 amI always appreciate a competent phlebotomist. She looked at my elbows, went “...ehhhh...”, looked at my left hand and went for this wrist vein, and nailed it. No bruising at ALL. (I still find it lolarious that afaict my elbows are a loss for blood draws because of all the muscle I put on doing aerial.) . (Antibody test to reassure BFF before doing any travel, there’s literally no reason to suspect I have had COVID, even asymptomatically.)
https://instagr.am/p/CBo3Vguguod/
https://instagr.am/p/CBo3Vguguod/
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May. 28th, 2020 01:16 pmIf you’re wondering where I’ve been... well, isolation, and I’m not okay (yes you should absolutely be earwormed with MCR now), and I’m not going to be any time soon, but I do have a wonderful family and community, and I have a cat with the best purrs.
https://instagr.am/p/CAvlutkgAxn/
https://instagr.am/p/CAvlutkgAxn/
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May. 14th, 2020 12:27 amday one of circkoz’s customised conditioning program at the minimum reps of everything because I lost two weeks to mental and physical health fuckery (vomit GERD is hell, fyi). am officially dead, but in a good way.
https://instagr.am/p/CAJb3xegVBt/
circkoz’s customised conditioning program at the minimum reps of everything because I lost two weeks to mental and physical health fuckery (vomit GERD is hell, fyi). am officially dead, but in a good way.https://instagr.am/p/CAJb3xegVBt/
instagram cross-post
May. 7th, 2020 04:32 amHomemade poutine. Fries from scratch, gravy made with homemade chicken stock, cheese curds made fresh in Tempe!
https://instagr.am/p/B_32naPgYuQ/
https://instagr.am/p/B_32naPgYuQ/
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May. 6th, 2020 09:32 pmcricut’s easy press, or: why I have not lost my entire mind doing the interface ironing for masks. it’s designed for t-shirt transfers, you can set a temp and a time, you put it on the thing you’re ironing and hit the button and it beeps at you when the timer is up. it is glorious.
https://instagr.am/p/B_3IDNvgaqM/
https://instagr.am/p/B_3IDNvgaqM/
instagram cross-post
May. 2nd, 2020 05:55 amMoved my cut table to the dining table so SIL can have her card table back for puzzle solving. Now if only I could rescue my desk from the serger.... . ps, if you’re in the US and in need of a fabric mask, HMU, we’re filling small scale requests where we can (ie no we can’t currently provide your medical unit with masks). our masks are three layer: lining, fusible interfacing, outer sleeve, with adjustable wire nosepiece and elastic earpieces (or fabric tie earpieces if you request them). also there are like four usual caveats, but whatever, we are making masks and are happy to send you a few if you need some.
https://instagr.am/p/B_rFleGgdmc/
https://instagr.am/p/B_rFleGgdmc/
instantpot chicken risotto broccoli
Apr. 24th, 2020 11:39 pmI'm sharing this recipe because it's easy and delicious and reheats well and gives you a starch, a protein, and a green in one pot. The amount per serving is infinitely scalable based on how hungry you are (as opposed to "this steak is only so large" or whatever), and.... well, all of that seems like things people might find useful right now?
ingredients
2-4 tbsp. butter
2-3 tbsp. minced garlic (or however much YOU think is reasonable, lbr no one agrees on that)
2 cups rice (ideally, short-grain rice and preferentially NOT long-grain; we buy our short-grain rice from our local Japanese supermarket)
1 qt. stock (you can use whatever, including bouillon; I personally use either homemade or store-bought chicken stock)
1 oz. vermouth or a dry white wine (if you don't drink alcohol, splash in a vinegar of your choice and it'll probably accomplish about the same thing)
5 oz. shredded parmesan, split in half
1-2 lb. cooked chicken (you can, again, use whatever kind works for you)
8 oz. broccoli, steamed (I do it in the microwave, it doesn't matter)
directions
- Melt the butter in your liner on "saute" or on your stovetop on medium heat.
- Add garlic and brown. Add rice and stir, toast until the rice is translucent. Add stock, vermouth or substitute, and half the parmesan.
- Close and set your Instant Pot to manual for six minutes on high pressure. Allow to release naturally for 5 minutes, and then open to bleed off the rest of the pressure manually. Add in the rest of the parmesan and mix with a spatula to fully incorporate remaining liquid.
- Add cooked chicken and broccoli and mix thoroughly.
- Eat.
I have no exciting story behind this, as I do not behind most of my recipes. I literally googled the internet for risotto recipes, found one I liked, and dumped chicken and broccoli in it. Whoo!
That said, I will add: I personally like to get a $5 rotisserie chicken from the grocery store, strip it for its meat, use the bones to make stock (which is not complicated but is another set of instructions I'm not gonna include here), and make the risotto with the homemade stock and use the rotisserie meat for the protein here. But none of that's necessary. Any damned meat or stock possibility you have available to you will work fine. I don't always get the stock made up in advance of making this recipe, or I'm out, or whatever, and I use the storebought, and it's fine.
Homemade stock really is more flavourful than the storebought stuff but it's also vastly more tedious to deal with. Unless you have an Instant Pot to make it AND a freezer to preserve your extra it's generally still not worth it, even if you buy your roast chicken pre-cooked!
ingredients
2-4 tbsp. butter
2-3 tbsp. minced garlic (or however much YOU think is reasonable, lbr no one agrees on that)
2 cups rice (ideally, short-grain rice and preferentially NOT long-grain; we buy our short-grain rice from our local Japanese supermarket)
1 qt. stock (you can use whatever, including bouillon; I personally use either homemade or store-bought chicken stock)
1 oz. vermouth or a dry white wine (if you don't drink alcohol, splash in a vinegar of your choice and it'll probably accomplish about the same thing)
5 oz. shredded parmesan, split in half
1-2 lb. cooked chicken (you can, again, use whatever kind works for you)
8 oz. broccoli, steamed (I do it in the microwave, it doesn't matter)
directions
- Melt the butter in your liner on "saute" or on your stovetop on medium heat.
- Add garlic and brown. Add rice and stir, toast until the rice is translucent. Add stock, vermouth or substitute, and half the parmesan.
- Close and set your Instant Pot to manual for six minutes on high pressure. Allow to release naturally for 5 minutes, and then open to bleed off the rest of the pressure manually. Add in the rest of the parmesan and mix with a spatula to fully incorporate remaining liquid.
- Add cooked chicken and broccoli and mix thoroughly.
- Eat.
I have no exciting story behind this, as I do not behind most of my recipes. I literally googled the internet for risotto recipes, found one I liked, and dumped chicken and broccoli in it. Whoo!
That said, I will add: I personally like to get a $5 rotisserie chicken from the grocery store, strip it for its meat, use the bones to make stock (which is not complicated but is another set of instructions I'm not gonna include here), and make the risotto with the homemade stock and use the rotisserie meat for the protein here. But none of that's necessary. Any damned meat or stock possibility you have available to you will work fine. I don't always get the stock made up in advance of making this recipe, or I'm out, or whatever, and I use the storebought, and it's fine.
Homemade stock really is more flavourful than the storebought stuff but it's also vastly more tedious to deal with. Unless you have an Instant Pot to make it AND a freezer to preserve your extra it's generally still not worth it, even if you buy your roast chicken pre-cooked!
