Just a geeky Australian chef. This a place for me to celebrate the fandoms I enjoy, and the food from, or that I create inspired by them. If you would like me to create anything, please feel free to ask Possible Youtube channel coming soon
My attempt at making some logos to support the LGTBQIA+ community! I used the wikipedia article to reference the colors for each pride flag. I did not see one for Questioning though, so I hope that color scheme is okay.
Hey everyone! I’d like to announce that once again, just like last year, I’m hosting a hotel group for Bronycon in Baltimore! This time, it’s set up at the Holiday Inn Inner Harbor, which like the Days Inn before it is very close to the convention center.
The main hotel booking is from Thursday till Monday, but it is quite flexible. If you need to leave on Sunday, that’s fine; if you want to arrive on Tuesday and leave on Wednesday, that’s doable as long as you have a group of 4.
Further details and contact information can be found here.
If you aren’t going to Bronycon, or aren’t interested in this roomshare, please reblog to help spread the word. Thanks!
rebloggin for Fisher, will delete later
spread da word
meal tonight.
herb and parmesan crumbed lamb cutlets, with mashed potato.
A new take on the age old rice ball is gaining popularity in Japan. Known as onigirazu, so named as chefs can quickly make them without worrying about getting sticky rice hands, these versatile and hearty dishes have rapidly become popular search subjects on cooking apps such as Cookpad and have even inspired several recipe books.
The photos above by Laura Tomàs Avellana on Flickr show how to make onigirazu in just a few steps. All that is needed is nori, rice, plastic wrap, and fillings.
