• 18 Posts
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Joined 1 year ago
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Cake day: July 1st, 2023

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  • haha, I just tried with mediocre success, here are images:

    First blue loop, the end gets placed on the top of the head

    Pink loop goes around the blue bun

    blue bun gets pulled through completely

    … I don’t like it very much, lol. Fixing the pink parts while they’re pulled up so far makes it really annoying to be symmetrical. It also means that the hair at the back of your scalp crosses over in such a way, that getting little hair bumps out is impossible once the hair ties are firm.

    I tried a second time with much thinner strands of hair. It looks okay I guess, but something about my hair texture just doesn’t stay in place right 🤷









  • python@programming.devtoMicroblog Memes@lemmy.worldBasic instincts
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    7 days ago

    I always had to hide the fact that I like to draw at home.

    First because I was doing kinda cringy anime drawings and didn’t want the ridicule, but at some point I actually got pretty good in a “classical art” sense. I couldn’t let my family find out even more after that, because my mother had already claimed drawing as “her thing”. She would have been absolutely awful to me due to jealousy (because that’s exactly what happens every time).

    She wasn’t even good at it, she just traced designs from the Internet because she has never been willing to take the critique & feedback that is necessary to actually become good at art. Her stuff literally looked like AI art nowadays, completely soulless and disinterested. She was always just after the praise of having drawn something, no matter the integrity of her work.

    At least it was easy to hide my interest. I’m still baffled how people can be such control freaks but also care so little? Like they found my graphic tablet in the back of my closet at some point, but totally accepted the excuse of “oh that’s just a thing to digitally sign pdfs”








  • It’s kind of a short-cut/fix to not having the best quality flour. Usually good Pizza flour should have a high protein percentage (I’ve heard values in the 13-15% range), but that’s really hard to find. My Pizza flour has 12%, my general purpose flour has 10%.

    Vital Wheat Gluten is just the purified Protein from flour. It’s 80% Protein, so I add a bit to bump up my flour’s overall Protein content. The result is that the flour can absorb more moisture, and gets more stretchy and stable. Adding too much would probably make the dough tough and rubbery… but I’m kinda into that tbh. It would be interesting to see how much is too much 🤔