Reblog If You Are In The United States and It’s Freakin’ Cold Where You are
Kuroe Yui (黒榮 ゆい) , the mangaka of MOR , released some character profiles of the Homra members on her blog that she did at the start of drawing the manga.
She mentioned that Eric has an unkempt hairstyle because he simply doesn’t cares , including his appearance and choice of clothes. and that kousuke has a more muscular and built body than Eric (isnt this obvious?heh) .CAN WE PLEASE TALK ABOUT THE GROUP SELFIE , IT’S LIKE THE BIG BROTHERS DOTING ON THE LITTLE SPOILT YOUNGEST BROTHER . HE LOOKS SO TINY
Eric could also have that unkempt hairstyle because everyone likes ruffling his hair. They don’t know how to leave it alone.
They’re going to become family. Reisi’s going to be the big older brother and Seri is going to be the big sister and Fushimi is going to be the surly little brother and together they’re going to raise their dorky kids and put them in matching blue uniforms and give them swords and make them stand in line saying their names and make them do paperwork and feed them anko and
make them sufferterrify them and and and
(scanlation from kimoi group)
IM FEELING GENEROUS AS FUCK
IM GONNA BUY A BEANIE FOR SOMEONE AND TOTALLY SHIP IT TO THEM I THINK
SO REBLOG THIS ONCE
WINNER IS PICKED AT MIDNIGHT
About the ingredients
- What size of egg whites should I use?
- What is the average weight of a large egg white?
- Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons?
- If I can’t use egg beaters, what do I do with all the leftover egg yolks?
- What type of food coloring should I use?
- Is the use of cream of tartar necessary?
- Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity?
- What about powdered sugar, do all brands work? Is it ok if it contains cornstarch?
- What is almond meal? Is it the same as almond flour?
- My almond meal/flour looks wet/oily. Can I still use it?
- Can I use nuts other than almond to make macarons?
- Can I grind my own almonds/nuts?
- What if I’m allergic to nuts? Can I still make macarons?
About the equipement
- Parchment paper or Silpats?
- Can I use butter instead of parchment paper?
- Can I use wax paper / aluminum foil?
- Which pastry tip is best?
- What pastry bags do you use?
- Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do?
- But, won’t my electric beater scratch the stainless steel bowl?
- What kind of baking sheet is best? Do I need to buy an expensive one?
- Why do I need to double the baking sheets?
General macaron-making questions
- There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter?
- What does “aging egg whites” mean?
- Is there a shortcut to aging egg whites?
- What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step?
- Can I make macarons even if it’s raining/really hot/humid outside?
- What is the size of the “perfect” macaron?
- How can I make sure my macaron shells are all the same size?
- How is the flavor incorporated into macarons?
- Making macarons seems so time-consuming! How long does it really take to make them?
- What should the beaten egg whites look like?
- I’ve overbeaten my egg whites. Help!
- My meringue stays loose, it won’t become firm. Why?
- How delicately/vigorously should I fold the almond/sugar mixture into the meringue?
- When should I add food coloring or flavorings?
- What is the right batter consistency?
- My batter is too thin/runny. What happened/what should I do?
- What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use?
- My batter becomes watery or runny during the resting period. Why?
- My macarons are spreading unevenly / are not round / are not equal in size. Why?
- Can I skip the resting period to make my macarons more quickly?
- The shells remain pointy after piping. Why?
Aesthetic problems after baking
- No feet / crown
- Uneven feet / Feet bursting
- Hollow shells
- Cracked shells
- Thin shells (thin cap with feet)
- Shells that puff, then deflate
- Warped / uneven shells
- Bumpy / lumpy shells
- Shells are too soft
- Shells seem too dry or crunchy
- Shells look greasy or “wet”
- Brown or dark shells
- Sticky on the bottom
- Uncooked insides
- Inconsistent batch (some are perfect, others are not)
- My shells are not cooked through even after 15 minutes in the oven. What should I do?
****Click the main link above for FULL details (there is a lot more info!)
ahhhhh I enjoyed cosplaying as ruby rose for a2f (the ruby without the red streaks in the hair) it was so much fun than last year!
For those who don’t know, in 5 Centimeters Per Second, Akari & Takaki’s childhood setting is based on the real world Shinjuku, Tokyo, which interesting enough, is also the setting of Director Makoto Shinkai’s latest work Garden of Words, the areas shown in 5CM/S is just about few miles away from Shinjuku Goyen, the main setting of Garden of Words.
Images source from a blog where a photographer who resides Shinjuku and took interest of the locations.
it is unacceptable that the real-life photographs are somehow more beautiful than the anime