In the words of Sir Larry....

Nov. 28th, 2025 03:07 pm
oursin: Hedgehog saying boggled hedgehog is boggled (Boggled hedgehog)
[personal profile] oursin

'My dear boy, why don't you try acting?' (attested from the mouth of Dustin Hoffman, to whom Olivier addressed this plea when Hoffman was going to extreme Method lengths).

Experience: I was stabbed in the back with a real knife while performing Julius Caesar.

And this was not a dreadful error in the props room or something out of a murder mystery:

It was the Exeter University theatre society’s annual play at the Edinburgh fringe and I’d landed the part of Cassius in Julius Caesar. The director decided that instead of killing himself, Cassius would die during a choreographed fight with his rival, Mark Antony. We also chose to use real knives, which sounds absurd, but we wanted to be authentic. The plan was for the actor playing Antony to grab my arm as I held the knife, and pretend to push it behind my back. We must have rehearsed the sequence 50 times.
We were about halfway through our month-long run, performing to a decently sized audience. Dressed in our togas, with the stage dark and moody, we began the fight as usual. Then something went wrong.
There was a sharp piercing feeling. The knife was supposed to have been quietly slipped to me – instead, it had gone into my back. I realised what had happened while acting out my character’s death, and thinking: I have to lie here until the lights go down.
....
When a doctor told me I’d come close to dying, and that the play had to stop using real knives, I remember thinking: “You just don’t understand theatre.”

However, right at the end of the article he does acknowledge: 'I’m super conscious of safety nowadays'. We should hope so.

What next - real poison where text requires? What was the director thinking? I would think using Real Knives might make it less authentic with choreographing to ensure Doing No Harm

theemdash: (Writing)
[personal profile] theemdash posting in [community profile] getyourwordsout
If you're running around GYWO—whether you're a 2026 writer or just joining us for the Year-End Marathon—you've got a work in progress and we want to know about it. Comment to tell us a little about what you're working on (obviously only what you're comfortable sharing—please note this post is public), and read other comments to find out what everyone else is working on, too. If you find an idea you love, let that writer know you're excited about their work!

Kermit the Frog manically typing on a typewriter


What Are You Working On?
Answer the questions below and/or include a few other fun or unique things about your WIP that you want to share.
  • Fandom or original work?
  • Working or file title?
  • What's your pitch, your vibes, or a major component or trope driving your story?
  • What are you looking forward to the most (a specific scene/moment, writing a twist, being DONE)?

One last reminder that this post is public to allow our YEM-only writers to participate, too, so make sure you only share what you feel comfortable sharing publicly.
[syndicated profile] neatorama_feed

Posted by John Farrier

Olly Hawes is a British actor with experience on the stage and screen. Years ago, during a student production of Julius Caesar, Hawes had the titular role. As he writes in The Guardian, he was unprepared for the necessary realism that one of his fellow performers brought to the assassination scene. Due to a mishap, the performer of Brutus stabbed him with a real knife:

There was a sharp piercing feeling. The knife was supposed to have been quietly slipped to me – instead, it had gone into my back. I realised what had happened while acting out my character’s death, and thinking: I have to lie here until the lights go down.

But the show must go on, so Hawes lay still with a blade a mere centimeter from his aorta. When the lights went down, Hawes asked for an ambulance. He left while the play continued with the audience unaware of the accident.

It's unclear who took up the role of Caesar's ghost after Hawes left.

Holiday Leftovers Wreath

Nov. 28th, 2025 02:30 pm
[syndicated profile] budget_bytes_rss_feed

Posted by Melissa Nolan

There’s nothing I dislike more than holiday leftovers going to waste, so I turned mine into this festive Holiday Leftovers Wreath! I used turkey, mashed potatoes, gravy, stuffing, and cranberry sauce—just about everything I had on my Thanksgiving table, and being the cheese-lover that I am, I added mozzarella. Then I wrapped it all up in buttery crescent dough and baked it until golden brown and perfectly warmed through.

Overhead view of a holiday wreath with a bowl of gravy in the middle.

Easy holiday leftovers wreath Recipe

I love Thanksgiving leftovers almost as much as the meal itself. Sure, everyone knows about the classic leftover turkey sandwich, but let me introduce you to a more grown-up way to repurpose leftovers with this Holiday Leftovers Wreath. Imagine all your favorite Thanksgiving flavors wrapped up in warm, flaky crescent rolls. It’s upgraded with a little mozzarella cheese because, for me, everything’s better with cheese.

Layer your favorite leftovers on the crescent rolls, shape them into a wreath, brush with an egg wash, and bake until perfectly golden. In about 20 minutes, you’ll have a fun, festive dinner that’s guaranteed to impress. It’s cozy, creative, and the best way to turn leftovers into something new and delicious.

Recipe Success Tips

  1. Substitute the turkey. If I don’t have any leftover turkey, I’ll use chicken or ham.
  2. Add other leftovers. Feel free to add any other leftovers, such as a casserole or even mac and cheese. Just make sure not to overstuff the crescent dough, or it may be difficult to wrap the dough around the filling.
  3. Use your favorite cheese. I LOVE cheese! I chose mozzarella, but you can add whatever you enjoy. Cheddar, feta, provolone, or Swiss would also be great.
  4. Egg wash options. I wanted to use an egg wash on the wreath for that extra golden shine. You can also brush it with milk or melted butter instead.
Overhead view of holiday leftovers wreath.
Print Add to Collection

Holiday Leftovers Wreath

Give your Thanksgiving meal a second life! Wrap turkey, mashed potatoes, cranberry sauce, and stuffing into buttery crescent rolls to create a festive and delicious Holiday Leftovers Wreath.
Course main dish
Cuisine American
Total Cost ($12.52 Recipe/$2.09 Serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 2514kcal

Equipment

  • 1 Large Sheet Tray (15×12) or Pizza Stone
  • 1 Pastry Brush

Ingredients

  • 2 cans crescent rolls 8 oz. each, $3.96
  • 1 cup leftover mashed potatoes 200g, $0.62
  • 1 cup leftover stuffing 200g, $0.32
  • cups leftover turkey chopped, (215g) $4.22
  • 1 cup mozzarella cheese grated, (100g) $0.83
  • ¼ cup leftover cranberry sauce 90g, $0.56
  • 1 egg whisked, $0.16
  • 1 cup leftover gravy 8 oz. $1.85

Instructions

  • Gather and prepare all ingredients. Preheat the oven to 375°F. Place a large sheet tray or pizza stone into the oven while it preheats.
  • Place a sheet of parchment paper on a cutting board, then place a small bowl about 5 inches in diameter into the center of the paper.
  • Roll out the crescent rolls and place the thicker ends around the bowl, overlapping the bottoms, creating a starburst shape. You may need to readjust to place them evenly.
  • Once situated, remove the bowl, and press the overlapping dough to create a smooth, flat surface.
  • Evenly distribute the mashed potatoes around the wide end of the crescent rolls. Follow with the stuffing, then the turkey.
  • Sprinkle the mozzarella cheese on top of the turkey. Lastly, gently spoon the cranberry sauce on top of the cheese.
  • Artfully bring the pointed ends of the crescent rolls over the filling, tucking in the center to help secure. Continue until the wreath is complete.
  • Using a pastry brush, egg wash the crescent rolls.
  • Using oven mitts, take the hot sheet tray out of the oven and carefully place it next to the parchment paper with the wreath on it. Gently slide the parchment onto the hot sheet tray. Place it back in the oven and cook for 20 minutes, until golden brown.
  • Remove the tray from the oven and let the wreath cool for 5 minutes. Reheat the leftover gravy and pour it into the small bowl. Place in the middle of the wreath and enjoy!

See how we calculate recipe costs here.

Nutrition

Calories: 2514kcal | Carbohydrates: 237g | Protein: 116g | Fat: 127g | Sodium: 5261mg | Fiber: 11g

how to make a holiday leftovers wreath step-by-step photos

Ingredients to make a leftover holiday wreath.

Gather the ingredients and prep everything: Preheat the oven to 375°F and place a large cookie tray or pizza stone into the oven so it gets warm while the oven preheats. This will help the bottom of the wreath get nice and crispy.

Take a sheet of parchment paper and place it on a large cutting board. Then, take a bowl that measures about 5 inches in diameter and place it in the middle of the paper.

Laying out the crescent rolls around the bowl.

Lay out the crescent roll dough: Take the crescent rolls and roll them out so that the wider end is around the edge of the bowl. Overlap them to create a starburst shape.

Pressing down on the crescent rolls so they stick together.

Flatten the dough: Once you have all the dough strips placed around the bowl, remove the bowl and press down on the dough to create a smooth, flat surface.

Placing the mashed potatoes inside the rolled out crescent rolls.

Layer on the leftovers: Take 1 cup of leftover mashed potatoes and evenly distribute them around the circular portion of the dough. Continue layering with 1 cup of stuffing, then 1½ cups of turkey.

Adding cheese to the wreath.

Add cheese: Sprinkle 1 cup of mozzarella cheese on top of the turkey.

Adding cranberry sauce to the wreath.

Add the cranberry sauce: Lastly, gently spoon ¼ cup of cranberry sauce on top of the cheese.

Folding over the dough.

Wrap the leftovers: Bring the pointed ends of the crescent rolls over the filling, and tuck them into the center so the filling doesn’t ooze out when it bakes.

Brushing an egg wash over the wreath.

Brush with the egg wash and bake: Using a pastry brush, brush the egg wash over the crescent roll dough.

Using oven mitts, take the hot baking sheet tray out of the oven and carefully place it next to the parchment paper-lined cutting board with the wreath on it. Gently lift and slide the parchment onto the hot baking tray. Place it back in the oven and let it cook for 20 minutes, until golden brown.

Baked holiday wreath with a bowl of gravy in the middle.

Cool and serve: Remove the wreath from the oven and let it cool for 5 minutes. Reheat 1 cup of leftover gravy and pour it into the small bowl you used to create the dough circle. Place it in the middle of the wreath and dig in.

Holiday leftovers wreath with a bowl of gravy in the middle.

how to store leftovers

How long the wreath leftovers will last depends on how old the holiday leftovers were when you made the wreath. Thanksgiving leftovers last about 4 days, so adjust accordingly after making the wreath. It may get a little soggy because of the cranberry sauce. I recommend reheating it in an air fryer or oven to help avoid even more sogginess from the microwave.

Serving suggestions

If you’re serving this as a snack or appetizer, it’ll serve closer to 8 people. I chose a larger serving (6) to feed as a meal. To start my meal, I’d prepare a simple side salad, a green bean salad or sometimes, I’ll go for a heartier butternut squash salad. For sides, I always love serving a green bean casserole.

The post Holiday Leftovers Wreath appeared first on Budget Bytes.

another day older

Nov. 28th, 2025 02:31 pm
pensnest: six marshmallows in a rough tower; each has woeful, zombified features (Zombie marshmallows)
[personal profile] pensnest
Yesterday I shovelled two tons of sand.

I just thought you should know.

✨ it's that time of the yeeear ✨

Nov. 28th, 2025 03:29 pm
goodbyebird: Aubrey Plaza and Amy Poehler. (STOCK Party people)
[personal profile] goodbyebird
holiday love meme 2025
my thread here


Oh and only a few days until

Welcome to Rec-Cember, the month long multi-fandom reccing event. Let's recommend some fanworks! Let's appreciate and comment on those fanworks!

[community profile] rec_cember . intro . sign ups


Now I'm going to try to make it to the store and back. Wish me luck 🤞
badly_knitted: (Rose)
[personal profile] badly_knitted posting in [community profile] fandomweekly

Theme Prompt: #2821 – Mirage
Title: Shattered Dream
Fandom: The Fantastic Journey
Rating/Warnings: PG
Bonus: Yes.
Word Count: 1000
Summary: A dream had led Varian to Gwenith, but it was a dream that could never last.



Friday Word: Pluperfect

Nov. 28th, 2025 07:11 am
calzephyr: Scott Pilgrim generator (Default)
[personal profile] calzephyr posting in [community profile] 1word1day
Pluperfect - noun or adjective.

There's never a shortage of new words to learn and yesterday I learned about pluperfect.

We've all seen pluperfect in action, usually in past perfect and wordy sentences like "It was already noon, but we had finished lunch because we were hungry." "Had" is usually the clue a sentence is past perfect.

However, it can also be used to mean "more than perfect", such as "Grandma's turkey was pluperfect--crispy golden skin and always moist."

And, lastly, ancient languages often had a pluperfect form, which Wikipedia details nicely.

emotional support fiber

Nov. 28th, 2025 07:43 am
yhlee: Alto clef and whole note (middle C). (Default)
[personal profile] yhlee
woven cloth

Maybe 2.5x the length of the futon! The weft is various handspun yarns. :3 It has hideous Baby's First Floor Loom Attempt nature but fortunately, both Joe and the catten are very forgiving. Now I get to rewarp the loom... /o\



Morning's handspun single. :3

The Starship EnterPies

Nov. 28th, 2025 04:04 am
[syndicated profile] neatorama_feed

Posted by John Farrier

Instagram user June Cleaver's Vintage Closet shared this image of a Thanksgiving dinner-themed Enterprise model. Its five hour mission is to explore strange new dishes, seek out new tastes and new recipies, and to boldly expand the waistline where no stomach has gone before.

I think the design originates with MakerWorld member Fixumdude. Various alterations are available to reflect different preferences in pies, as well as light meat vs. dark meat. He also makes downloadable files and specific 3D printing filament suggestions available. Now load up your plate, pour some Aldebaran whiskey,  and get ready to watch the parrises squares game on the viewscreen.

pshaw_raven: (Perched Raven)
[personal profile] pshaw_raven
1. What were some of the smells and tastes of your childhood? This is a difficult one, because I feel like my sense of taste and smell was pretty underdeveloped until I was an adult. I have also always been far more visual than anything, so I remember images and scenes rather than taste or smell.

2. What did you have as a child that you do not think children today have? Unstructured time.

3. What elementary grade was your favorite? UGH none of them. School was an unrelenting hell.

4. What summer do you remember the best as a child? In a lot of ways, time in my childhood is not linear. I feel like I don't remember that much, and what I do is sort of lumped together. I spent a lot of time outside, though. I'd take a book outside and read under a tree, or just hang out in our fairly big backyard.

5. What one piece of advice would you give to your younger self, and at what age? Stop trying to get people to like you. They aren't going to, and you're wasting your energy. Just do your own thing, it'll get better later.

December reccers volunteer post

Nov. 28th, 2025 02:40 pm
fignewton: (Vala fanfic)
[personal profile] fignewton posting in [community profile] stargateficrec
This entry will be open through the 30th. The monthly reccers post will go up sometime on Monday.

I've heard vague rumors that a new version of Stargate is in the works! If this fires up your enthusiasm, why not rec some favorites as a way to drum up increased interest in others? And if you're skeptical and/or horrified, why not rec some of your favorites to remind yourself of the good parts of Stargate? ;)

Comment with the username you'll be using to rec and the category you want. Choose a category from the list below or select a more rare category that has been used in the past. If you want to rec a category that is not on the list below or in Memories, that's fine, too: you may volunteer for a category that isn't listed.

By signing up, you are committing yourself to reccing at least two (preferably four) stories in that category during the month of December. November reccers who wish to sign up again (thank you!) should rec their minimum two for this month before doing so. You don't have to check the Memories before choosing which stories to rec. If you have a good fic to rec, go for it! Do remember, though, that story links must be freely accessible, without requiring any sort of login to view. The FAQ and rec template, with detailed instructions, can be found here. Reccers may add self-recs once they have done their minimum two for their category of the month, and see more details at the FAQ entry.

You must be a member of [community profile] stargateficrec in order to post. So if you're a new reccer, be sure to join the community.

Common but not exclusive categories )

Remember: first come, first claimed!

This sorry state of affairs

Nov. 28th, 2025 06:39 am
flamingsword: We now return you to your regularly scheduled crisis. :) (Default)
[personal profile] flamingsword
I fell asleep at 9:30, woke up at ~4:30 with chest pain that then went away after about a minute, and I fell back asleep. Then when I tried to sit up on waking I overstrained something in my neck. So this whole night is going in here under the tag “ways I have injured myself” 😓😣😖

If the chest pain thing happens again, I’ll go to the doctor about it, but I really don’t want to do that this week when urgent care places will all be full of people who had accidents or did dumb stuff over their holiday. I’ll go on Monday and until then I’ll just take an aspirin every day and stop eating things with sugar alcohols and artificial sweeteners, which do slightly elevate your clotting and therefore are a stroke risk.

In good news, I have one more of the dumb “flash cards” to do before doing a bunch of review for the Pathology final, which will be hard, but I’m not that concerned about.

In news which is currently receiving mixed reviews, it is below freezing here, and I for some reason told Mom that I would go to the bookstore with her today. And now my aunt is coming along. I’m glad we get to support a small business but I had somehow forgotten the existence of Black Friday when I agreed to this. Boo.
siderea: (Default)
[personal profile] siderea
I see that I didn't note last year's Annual Introverts Liberation Feast. Perhaps I wrote a draft that I never got around to posting. It was something of a grueling deathmarch. Because my physical disability makes me largely unable to participate in food prep or cleaning, it almost entirely falls on Mr B to do, and he is already doing something like 99% of the household chores, so both of us wind up up against our physical limits doing Thanksgiving dinner.

But the thing is, part of the reason we do Thanksgiving dinner ourselves to begin with, is we manage the labor of keeping ourselves fed through meal prepping. And I really love Thanksgiving dinner as a meal. So preparing a Thanksgiving dinner that feeds 16 allows us to have a nice Thanksgiving dinner on Thanksgiving, and then allows us to each have a prepared Thanksgiving dinner every day for another seven days. So this is actually one part family tradition, seven parts meal prep for the following week, and one part getting homemade stock from the carcass and weeks of subsequent soups. If we didn't do Thanksgiving, we'd still have to figure out something to cook for dinners for the week.
The problem is the differential in effort with a regular batch cook.

So this year for Thanksgiving, I proposed, to make it more humane, we avail ourselves of one of the many local prepared to-go Thanksgiving dinner options, where you just have to reheat the food.

We decided to go with a local barbecue joint that offered a smoked turkey. It came in only two sizes: breast only, which was too small for us, and a whole 14 to 16 lb turkey, which is too large, but too large being better than too small, that's what we got.
We also bought their mashed potatoes, green bean casserole, and – new to our table this year – baked macaroni and cheese. Also two pints of their gravy, which turned out to be spectacularly good. We also got a pan of their cornbread (also new to our Thanksgiving spread), for which they are justly famous; bizarrely, they left the cornbread off their Thanksgiving menu, but proved happy to add it to our order from the regular catering menu when we called it in.

We used canned sweet potatoes in syrup and grocery store cubed stuffing (Pepperidge Farm). The sweet potatoes were fine but as is traditional I had a disaster which coated half the kitchen in sugar syrup. The stuffing was... adequate. Our big compromise to save ourselves labor was that we didn't do the big stuffing production with the chopped and sauteed fresh veggies. The place we got the prepared sides has a stuffing but it's a cornbread stuffing, which is not the bread cube version I prefer. We did add dried sage to it.

Reheating the wholly cooked smoked turkey did not go great. We followed the vendor's instructions – leave it wrapped in foil, put two cups of water in a bottom of the roasting pan, 300° F for two hours to get the breast meat to 165° F – which turned out to be in Mr B's words, "delusional". We used a pair of probe thermometers with wireless monitor, one in the thigh and one in the breast, and an oven thermometer to make sure the oven was behaving. The oven was flawless. The temperature in the thigh quickly spiked up while the breast heated slowly, such that by an hour in, there was a 50° F difference in temperature between the two. The thigh reached 165 in about 2 and 1/2 hours, at which point the breast was 117 ° F. By my calculations, given how far it had gotten in 2.5 hrs, at that temperature we'd need another hour and a half to get the whole bird up to 165° F (for a grand total of 4 hours) at which point the drumsticks would probably be shoe leather.

There was a brief moment of despair while we entertained heating the turkey for another hour and a half, but then decided to just have dark meat for Thanksgiving.

The turkey turned out to be 1) delicious and 2) enormous. Mr B carved at the rest of the bird for our meal prep and picked the carcass; I broke the carcass and other remains into three batches this year. There is going to be so much soup.

Mr B had the brilliant idea to portion the sides leftovers into the meal prep boxes before the dinner, so we dispensed two servings of each side into the casseroles we were going to warm them in, and portioned out the rest.

I had the brilliant idea of checking the weather and realizing we could use the porch as an auxiliary fridge for all the sides we had sitting there in the crockery waiting for the tardy turkey to be done so they could go in the oven. Also it was wine degrees Fahrenheit out, so that worked great too.

For beverages, Mr B had a beer, and I had iced tea and a glass of wine. Happily, the packie near the caterer's 1) has introduced online shopping for easy pickup, and 2) amazingly, had a wine I have been looking for for something like 20 years, a Sardegnan white called Aragosta, to which I was introduced to by the late lamented Maurizio's in Boston's North End. Why the wine is called "lobster" I do not know, but it is lovely. The online shopping did not work so happily; when we placed the order the day before (Tuesday), we promptly got the email saying that our order was received, but it wasn't placed until we received the confirmation email. Forty minutes before pick up time (Wednesday), since we still hadn't received a confirmation email, Mr B called in and received a well rehearsed apology and explanation that there was a problem with their new website's credit card integration, so orders weren't actually being charged correctly, but to come on down and they would have the order ready for payment at the register.

As is our custom, we also got savory croissants for lunch/breakfast while cooking from the same bakery we also get dessert. As is also our custom, we ate too much Thanksgiving dinner to have room for dessert, and we'll probably eat it tomorrow.

The smoked turkey meat (at least the dark meat) was delicious. I confess I was a little disappointed with the skin. I'm not a huge skin fan in general, but I was hoping the smoked skin would be delicious. But there was some sort of rub on it that had charred in the smoking process, and I don't like the taste of char.

The reason the turkeys I cook wind up so much moister than apparently everybody else's – I've never managed to succeed at making pan gravy, for the simple reason I've never had enough juice in the pan to make gravy, because all the juice is still in the bird – is that I don't care enough about the skin to bother trying to crisp it. There really is a trade-off between moistness of the meat and crispness of the skin, and I'm firmly of the opinion that you can sacrifice the skin in favor of the meat. The skin on this turkey was perfectly crisped all over and whoever had put the rub on it managed to do an astoundingly good job of applying it evenly. It was a completely wasted effort from my point of view, and I'm not surprised that the turkey we got wound up a bit on the dry side.

That said the smokiness was great. I thought maybe, given how strongly flavored the gravy was, it would overpower the smokiness of the meat, but that was not the case and they harmonized really nicely.

The instructions come with a very important warning that the meat is supposed to be that color: pink. It's really quite alarming if you don't know to expect it, I'm sure. You're not normally supposed to serve poultry that color. But the instructions explain in large letters that it is that color because of the smoking process, and it is in fact completely cooked and safe to eat.

(It belatedly occurs to me to wonder whether that pink is actually from the smoke, or whether they treated it with nitrates. You know, what makes bacon pink.)

The cavity was stuffed with oranges and lemons and a bouquet garni, which was a bit of a hassle to clean out of the carcass for its future use as stock.

The green bean casserole was fine. It's not as good as ours, but then we didn't have to cook it. The mac and cheese was really nice; it would never have occurred to me to put rosemary on the top, but that worked really well. The mashed potatoes were very nice mashed potatoes, and the renown cornbread was even better mopping up the gravy.

The best cranberry sauce remains the kind that stands under its own power, is shaped like the can it came in, and is perfectly homogeneous in its texture.

We aimed to get the bird in the oven at 3:00 p.m. (given that the instructions said 2 hours) with the aim of dinner hitting the table at 6:00 p.m. We had a bit of a delay getting the probe thermometers set up and debugged (note to self: make sure they're plugged all the way in) so the bird went in around 3:15 p.m. At 5:15 p.m. no part of the bird was ready. Around 5:45 p.m. the drumsticks reached 165° F, and we realized the majority of it was in not going to get there anytime in the near future. At this point all the sides had been sitting on the counter waiting to go into the oven for over a half an hour, so we decided to put them outside to keep while we figured out what we were going to do. We decided to give it a little more time in the oven, and to use that time to portion the sides into the meal prep boxes. Then we brought the casseroles back inside, pulled the bird from the oven and set it to rest, and put the casseroles in the oven. We microwaved the three things that needed microwaving (the stuffing, which we had prepared on the stove top, and was sitting there getting cold, the gravy, and at the last moment the cornbread). After 10 minutes of resting the turkey, we turned the oven off, leaving the casseroles inside to stay warm, and disassembled the drumsticks. Then we served dinner.

After dinner, all ("all") we had to do was cleaning dishes (mostly cycling the dishwasher) and disassembling the turkey (looks like we'll be good for approximately 72 servings of soup), because the meal prep portioning was mostly done. We still have to portion the turkey and the gravy into the meal prep boxes, but that can wait until tomorrow. Likewise cleaning the kitchen can wait until tomorrow. This means we were done before 9:00 p.m. That has not always been the case.

Getting the cooked turkey and prepared sides saved us some work day of (and considerably more work typically done in advance – the green bean casserole, the vegetable sauté that goes into the stuffing) but not perhaps as much as we hoped.

Turns out here's not a lot of time difference between roasting a turkey in the oven and rewarming one. OTOH, we didn't have to wrestle with the raw bird. Also, because we weren't trying to do in-bird stuffing, that's something we just didn't have to deal with. OTOOH, smoked turkey.

But it was still plenty of work. Maybe a better option is roasting regular turkey unstuffed and shaking the effort loose to make green bean casserole and baked stuffing ourselves a day or two ahead. We were already getting commercially made mashed potatoes. It would certainly be cheaper. OTOOH, smoked turkey.

This was our first year rewarming sides in the oven. We usually try to do the microwave, and that proves a bottleneck. This time we used our casserole dishes to simultaneously rewarm four sides, and it was great. Next time we try this approach, something that doesn't slosh as much as the sweet potatoes in syrup goes in the casserole without a lid.

But I think maybe as a good alternative, if we're going to portion sides for meal prep before we sit down to Thanksgiving dinner, we might as well just make up two plates, and microwave them in series, instead of troubling with the individual casseroles. This does result in our losing our option for getting seconds, but we never exercise it, and maybe some year we will even have Thanksgiving dessert on the same day that we eat Thanksgiving dinner.
ysabetwordsmith: A blue sheep holding a quill dreams of Dreamwidth (Dreamsheep)
[personal profile] ysabetwordsmith
These are active communities in Dreamwidth from Fall 2025. They include things I've posted, but only the active ones; the thematic posts also list dormant communities of interest. This list includes some communities that I've found and saved but haven't made it into thematic posts yet. This post covers A-I.

See my Follow Friday Master Post for more topics.

Highly active with multiple posts per day, daily posts, or too many to count easily
Active with (one, multiple, many) posts in (current or recent month)
Somewhat active (latest post within current year, not in last month or few)
Low traffic (latest post in previous year)
Dormant (latest post before previous year, but could be revived because membership is open and posting is open to all members or anyone)
Dead (not listed because there are no recent posts, plus membership and/or posting are moderated)
Note that some communities are only active during a limited time, or only have gather posts on a certain schedule.

Read more... )

Irregular Webcomic! #2962 Rerun

Nov. 28th, 2025 10:11 am
[syndicated profile] irregular_comic_rss3_feed
Comic #2962

While lotteries should not be played for investment purposes, a good horse racing tip is pretty much money in the bank!

Also, I remember the days when a million dollars actually was a lot of money. Nowadays it'll barely get an average person out of debt. Presumably Nigeria isn't so badly off economically as the rest of us.


2025-11-28 Rerun commentary: I remember the first time when in my job we were discussing our equipment budget and the numbers came to over a million dollars. This was for a team of about six people. It was a bit astonishing to think that as part of our job we were planning to spend over a million dollars.

New Worlds: Pornography

Nov. 28th, 2025 09:06 am
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[personal profile] swan_tower
It may seem odd that I'm following up a discussion of segregation on the basis of sex with one on pornography, but bear with me: they're not as unrelated as they seem.

Pornography is notoriously difficult to define. There's even a Wikipedia page for the phrase famously used by U.S. Supreme Court Justice Potter Steward to describe hard-core material: "I know it when I see it." Subjective? Definitely. But then, what counts as obscene or purient material has always been subjective. In one society, the sight of a lady's ankles might be titillating; meanwhile, over in Moche Peru, potters were busy making ceramics depicting anal sex, fellatio, and other explicit acts.

What is licentious is closely linked with what is hidden from common view. I recall reading a mystery novel written by an author living in Saudi Arabia, where the male protagonist mentally chides himself for gazing too long at a woman's hands, the only part of her not covered by her burqa. He also overhears conservative imams on the radio railing against women "seducing" men with the mere sound of their voices. When almost everything is hidden away, the few scraps remaining become massively charged with sexual potential.

This means that, believe or not, what's considered pornographic or titillating is a place for worldbuilding! Holly Black made great use of this in her Curse Workers trilogy, a contemporary fantasy where magic requires contact between the bare skin of someone's hand and another person. Because this ability is widespread, gloves are a standard part of the dress code for everybody, a way of signaling that you're safe to be around . . . and at one point in the series, the teenaged protagonist, snooping on his older brother's computer, finds a stash of soft-core porn featuring women tugging their gloves off all sexy-like for the camera. We think nothing of seeing somebody's bare hands, but when they're normally concealed? You bet that would become an erotic sight.

By contrast, that which is routine will carry much less force. We tend to hide female breasts from view enough that even breastfeeding in public can be controversial, but in tropical regions where women traditionally wear nothing on top, it's not a non-stop pornographic show: that's simply normalized. Greece and Rome in antiquity were full of representational dicks -- worn as jewelry, carved on buildings, molded into lamps, used as wind chimes -- but those were to turn away evil, not to get people aroused.

In addition to shaping what is pornographic, your worldbuilding specifics will affect what kind of pornography is available to people. The Moche may have left behind a lot of sexually explicit ceramics, but those would have been elite objects; the average peasant toiling away in his field wouldn't be able to acquire elaborately molded works made by skilled artisans, regardless of their subject matter. For most of history, pornography has largely been the domain of the wealthy.

Some things are ubiquitous. We've had the ability to scratch simple depictions of genitalia into wood, stone, or clay for tens of thousands of years, and boy howdy have people done that! But how often was it done for the purpose of titillation? That, we don't know. It's easier to be certain when we find sexualized graffiti in appropriate contexts, like the walls of brothels in Pompeii. We also have examples of extremely phallic objects going back to the Upper Paleolithic, though the earliest we can be sure of any of these being put to sexual use is ancient Egypt (where we have artwork depicting it in action). Was that use purely recreational, or somehow ritual in nature? Again, we often don't know.

What really makes pornography take off, though, is printing technology. Prior to that, your smut had to be artisanally hand-crafted -- expensive in both labor and resources. The common person could really only afford dirty talk and maybe some crude pictures scratched into a wall. Once you have woodblocks, though, and later on, movable type, it becomes possible to mass-produce both images and text for all kinds of purposes. Of course, early printing was often highly regulated, with governmental censors eager to quash anything that might corrupt public morals. We don't have a great surge of obscene material from the late medieval and early modern periods. As printing became cheaper and more widespread, though, so was born an underground industry in pornography. Later on, audiovisual media did the same thing for sexual performances, allowing them to be enjoyed in privacy rather than only at live shows.

It isn't all about getting people off, though. Some sexual works are created with an eye toward education, e.g. for married couples who needed to learn how to do the deed, and maybe even how to enjoy themselves better along the way. The Kama Sutra is an extremely famous example of this, though it's much broader in focus than its pop-culture image presents; it's more like a forerunner of the entire relationship-advice genre. Meanwhile, Edo-period shunga (erotic pictures) in Japan kept getting regulated not because the shogunate disapproved of salacious art in general, but because the artists kept slipping political commentary into their works!

Regulations have run the gamut. In puritanical eras, the government usually tries to eliminate pornography entirely -- with limited success at best. Such things will still circulate via private networks, especially among the elite, who have the wealth and influence to buy both the material and escape from the consequences of having it. In other times and places, normative heterosexual pornography is fine, but anything considered "deviant," like homosexual acts, faces censorship. Or pornography is permitted, but it has to be packaged in a fashion that marks it out for what it is, e.g. with a plain paper cover in a certain color. Or it's high art if it takes certain forms, like sculpture, but low art and banned if it's available to the masses.

But again, bear in mind: what's considered licentious will be entirely defined by social norms. Thomas Edison made a film in which a man and a woman kissed; some people considered that obscene when it came out in 1896. In 1999, it was judged culturally significant enough to be preserved in the National Film Registry. And whether licentiousness is a priori bad will also be culturally relative: some Hindu temples not only depict sexual acts, but are intended to arouse the viewer, because sexual desire is entirely compatible with religious experience. So from the perspective of a fictional world, it's entirely up to the writer where they set their parameters . . . but how that's received by their real-world audience will be another matter entirely!

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(originally posted at Swan Tower: https://is.gd/dP9kgS)

Just One Thing (28 November 2025)

Nov. 28th, 2025 08:08 am
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[personal profile] nanila posting in [community profile] awesomeers
It's challenge time!

Comment with Just One Thing you've accomplished in the last 48 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.

Feel free to share more than one thing if you're feeling particularly accomplished! Extra credit: find someone in the comments and give them props for what they achieved!

Nothing is too big, too small, too strange or too cryptic. And in case you'd rather do this in private, anonymous comments are screened. I will only unscreen if you ask me to.

Go!

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