Sure! Sorry for the late answer, Lemmy wont let me comment or post on computer...
I will put it up on my Big Cartel store and send you a link :)
Thank you very much 😊 Someone else mentioned this poem as well! I'm gonna listen to it when drawing tonight. Ian McKellan reads it in this video
Uh shit... that is a typo. I'm really glad I can reupload an image here. Thanks for making me aware
Your comment made me realise I've never actually heard one make a sound, and I see them all the time.
I used a cormorant as reference, but they do look a lot alike. Didn't know these kind of bird. They look very cool!
It's a cormorant. There's a lot of them by the water where I live.
The title isn’t a typo. Sometimes we need a smooth sea as to not work ourselves to death.
The title isn't a typo. Sometimes we need a smooth sea as to not work ourselves to death.
I think that's what inspired me actually! I thought of it often while drawing anyways
Thank you! I think so too :D The snail was the first time trying out my stippling brushes on something more complex than a tattoo design. I think I'm getting the hang of it :)
Don't be mean
cross-posted from: https://lemmy.world/post/3168505
> We're often too mean to ourselves, I know I am. Luckily there's always friends :)
A fresh batch of chocolate muffins
cross-posted from: https://lemmy.world/post/463068
Chocolate Muffins Recipe based on Preppy Kitchen's Chocolate Muffins
Ingredients for 12 muffins
- 2 eggs
- 200gr Greek or Turkish yogurt
- 120ml (butter) milk
- 150ml sunflower oil, or any other mild oil
- 200gr all purpose flour
- 60gr finely chopped dark chocolate
- 40gr Dutch processed cocoa powder
- 200gr sugar
- 16gr vanilla sugar (2 sachets)/ or 2 tsp vanilla extract
- 2tl baking powder
- 1tl baking soda
- 1tl espresso powder
- 1/2 tsp table salt
- 200gr dark chocolate chips or coarsely chopped chocolate
Supplies
- 2 large mixing bowls
- Measuring cup
- Whisk
- Scales
- Muffin tin for 12 muffins
- 2 tablespoons/ ice cream scoop
- Baking paper for 12 muffin liners, or bought liners.
- Combine the eggs, yogurt, milk, oil in one of the bowls and mix together with the whisk.
- Combine the flour, finely chopped chocolate, cocoa powder, sugar, baking powder, baking soda, espresso powder, salt, vanilla sugar in the other bowl and mix well.
- Add dry ingredients to wet ingredients and mix until just combined. Then add 2/3 of the chocolate chips and carefully fold them into the mixture. Too much mixing causes gluten development, making the muffins more chewy.
- Let the mixture rest for 5 to 10 minutes. Not much longer, because then the gluten also develops too much.
- Preheat the oven to 220C/425F
- While resting, you can make the muffin shapes. Here you can see how I do it. If this too much work, you can always buy liners. Self-folded does give higher muffins, where the ribbed liners give the muffins a muffin top.
- Divide the mixture over the 12 muffin tins, using spoons or an ice cream scoop. Try not to spill too much, but this is almost impossible. All drops that stick to the liners will burn in the oven. You can easily remove these from the baking paper as soon as the muffins have cooled down.
- Put the muffin tin in the oven and bake for 8 minutes at 220C/425F. Reduce the temperature of the oven to 180C/350F and bake for another 10 minutes.
- Remove the muffins from the oven and let cool.
Additional info These baking times are tailored to my oven, maybe it is better for you to stick to what the original recipe says: Bake at 220C/425F for 6 minutes then reduce to 180C/350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.
