Whims and Sighs

Ask me a question!   A cacophanous chorus of odd obsessions and eccentric enthusiasm

word probleeemmmmsssss
so glad i have no more math classes o my gracious

word probleeemmmmsssss

so glad i have no more math classes o my gracious

(Source: whatthehellhappenedtoyou)

— 10 hours ago with 5 notes
katarinadiary:

"Emblem with a white serpent"
Commission for 2gameornot2gameCharacter name is Yosei and belongs to her, please do not use without permission, thank you!tools: A3 watercolour paper w&n cotman 140Ibs/300gsm, mechanical pencil B and HB, watercolours and coffee painting, crayons Faber Castell art grip and Kooh-i-noor, ps5.ps. thank you all for lots of nice words lately, take care everyone ; __;;;;

katarinadiary:

"Emblem with a white serpent"

Commission for 2gameornot2game
Character name is Yosei and belongs to her,
please do not use without permission, thank you!


tools: A3 watercolour paper w&n cotman 140Ibs/300gsm, mechanical pencil B and HB, watercolours and coffee painting, crayons Faber Castell art grip and Kooh-i-noor, ps5.

ps. thank you all for lots of nice words lately,
take care everyone ; __;;;;

— 10 hours ago with 69 notes
coolautumnbreath:

Pumpkin Spice Ice Cream
Ingredients
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and scraped
3/4 cup dark brown sugar
8 egg yolks
1 cup pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg (see note above)
1 teaspoon bourbon
Kosher salt, to taste
Directions:
In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.
The next day, churn according to manufacturer’s instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
Recipe and photo by Serious Eats

coolautumnbreath:

Pumpkin Spice Ice Cream

Ingredients
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split and scraped
  • 3/4 cup dark brown sugar
  • 8 egg yolks
  • 1 cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg (see note above)
  • 1 teaspoon bourbon
  • Kosher salt, to taste
Directions:
  1. In a medium saucepan over medium heat, bring cream and milk to a simmer. Stir in vanilla bean, cover, remove from heat, and let steep for 1 hour. Discard vanilla bean or wash and dry for another use.
  2. In a second saucepan whisk together sugar, egg yolks, pumpkin purée, and spices until very well combined. Slowly poor milk mixture into saucepan, whisking constantly, until fully incorporated. Set over medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and finger swiped across it leaves a clean line.
  3. Pour custard through a fine mesh strainer into an airtight container, then stir in bourbon and salt to taste in 1/4 teaspoon increments (I used 3/4 teaspoons for a slightly salty kick) and chill overnight.
  4. The next day, churn according to manufacturer’s instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
Recipe and photo by Serious Eats

(via autumnsunset)

— 1 day ago with 270 notes

(x) Valka and Toothless being adorable (◡‿◡✿).

love it love it love it

(Source: daciio, via theinternetkilledmychildhood)

— 1 day ago with 53251 notes