theladyscribe's Tree

[partridgemod]

This is the Tree for theladyscribe! Below are the requested Pears it can be decorated with (beginning 24 December).




Username: theladyscribe
AO3 Username: theladyscribe

Request 1: A ficlet or art based on any of my past exchange requests. Fandoms include 17776: What Football Will Look Like in the Future, Babylon Berlin, Blueliners, Crown Duel (Sherwood Smith), Ella Enchanted (Gail Carson Levine), Highlander, Hockey RPF, The Mummy, Pitch, Original Works, The Seer and the Sword (Victoria Hanley), The Sherwood Ring (Elizabeth Marie Pope), Sleeping Beauty.

Request 2: Recipe recs for dishes for 1-2 people (or that can be made in bulk and divided/stored for later). I have no dietary restrictions, and I love trying new-to-me foods, so if you have a personal regional favorite, lay it on me. DNW mug cake recipes.

Request 3: Icons! I'd love some textless hockey icons (favorite teams are Penguins, Flyers, Riveters, and Whale - DNW Blackhawks or Capitals). I'd also love art based icons - I love early 20th century art, especially Art Deco, Art Nouveau, and Dadaism. If it would show up in the Museum of Modern Art, I'd probably like it.

Request 4: Music recs: give me 2-3 of your favorite songs, any genre. Youtube links would be appreciated!

Request 5: Netflix USA recs: give me 1-2 recs for your favorite/most recently watched shows/movies on Netflix. I'm especially interested in non-English-language recs.

Comments

Arty icons! :)

[flowerdeluce]

Hi theladysribe,

Happy holidays!

I’ve made you some art icons :) There are three early works by George Barbier for your Art Deco request, some Dada collages by Hannah Hoch, and some Mucha ladies holding things. I hope you like them.

1. 2. 3.
4. 5. 6.
7. 8. 9.

Re: Arty icons! :)

[theladyscribe]

These are gorgeous! Thank you so much!

recipe & Netflix USA

[alexseanchai]

Netflix: Miraculous Ladybug! (That's Ladybug in my icon.) Two Parisian teens with magical jewelry that give them superpowers, versus a similarly equipped supervillain who exploits people's emotions to turn them into monsters of the week. Many many identity shenanigans. I understand French dub is also available on US Netflix, but I've never tried that because I understand trying to watch French dub with English subtitles gives me the same subtitles I get when watching the English dub, which is unhelpful when trying to find places the French and English differ, and which don't match the English dub entirely accurately to begin with.

Be advised that Netflix currently says there are four seasons up when there are two and a half (S2 got and S3 is getting uploaded half a season at a time) and files the Christmas special as a whole different show, and because the first season is supposed to be watchable in any order (it's not) and the third season got aired all out of production code order (which is supposed to be chronological order) and Netflix decided to break up the S2 two-parter for funsies or something, Netflix order is wrong. Problem is we don't know what order is right, either: here's my go at it.


recipe:

Italian Spaghetti, as my grandmother wrote it down, by which we mean Italian-American-style meatballs and sauce to go on spaghetti cooked separately, with parenthetical additions from my mother and bracketed ones from me:

Chop 2 to 3 medium onions. Put half aside.

Chop stale rolls or 4 slices bread with other half of the onions. Mix into 3 lbs chopped chuck (ground beef). Add 14 to 16 shakes of Accent [that is, pure MSG], plenty of salt and pepper and 4 tablespoons of chopped parsley or parsley flakes. Form into small meatballs.

Add 4 - 6 oz. cans tomato paste and 3 cans of water to each can to large pot. [That's 24 oz tomato paste and 72 oz water; we're specifying 'per can' because if you measure the water with the cans then you get more of the tomato paste from the cans to the sauce pot.]
3-4 bay leaves
(I add a bit of granulated garlic and salt, though they are not in the original recipe.)

Heat frying pan. Add 4 tablespoons olive oil. Brown meatballs in frying pan in batches. (Usually I put in meatballs, then turn them one-third twice more to brown whole meatball.)

Brown rest of onions in frying pan, scraping up the brown bits from browning meatballs. [This doesn't work so hot if you're browning the meatballs in a nonstick pan.] Put all into deep pot with sauce and meatballs.

Simmer uncovered 1-1/2 to 2 hours. Stir occasionally.

Re: recipe & Netflix USA

[theladyscribe]

Ahhh so *that's* what Miraculous Ladybug is about! I've seen it around, but I hadn't realized it was so easily accessible. Is it something I could watch with my niece and nephew?

Also, this spaghetti sounds delicious, thank you so much for the recipe.

Re: recipe & Netflix USA

[alexseanchai]

It's a TV-Y7 show, so 😺 —oh and a further note: the entirety of S3 is available in English dub, and your best bet for the half that isn't on Netflix yet is YouTube. French dub, probably same?

Hope you enjoy!

Music recs! :)

[flowerdeluce]

Hello again!

I couldn't resist your request for 2-3 of my favourite songs! Thank you for being open about genre and for this fun request. It was challenging to pick just three! I hope at least one of them appeals :)

Wonderful Life - Black [YouTube Link]
This is my favourite song and probably always will be. It reminds me of my favourite place to be: the seaside. The lyrics are sad yet uplifting, and whenever I feel lonely, this song comforts me.

Up In Flames - Years & Years [YouTube link]
It's hard picking a favourite from this band, but I could never ever tire of this song's energy and eighties-esque beats. The lead singer's vocals are usually soft and hypnotic, but he sounds stronger in this song and I love it. It always makes me want to jump up and dance.

Secrets - The Weeknd [YouTube link]
I couldn't list my favourite songs without including one from The Weeknd. This one gets stuck in my head all the time and is a brilliant example of perfect sampling. I love Tears for Fears too, so it was a pleasant surprise the first time I heard this song.

I'll be checking your tree to see if anyone else leaves you their favourite songs, as I love finding new music and what songs are special to people - I wish I'd had the idea of asking!

Re: Music recs! :)

[theladyscribe]

Ooh these are great! Thank you so much!

Netflix Rec

[kingstoken]

La Casa de Papel, or Money Heist, it is available in Spanish with subtitles or English dub. It is about a group of criminals trying to pull off the ultimate heist, it has quite a few tropes in there, including found family, enemies to lovers, underdogs. That being said, there is violence, manipulation, and as well as references to rape, so warning for those elements.

Re: Netflix Rec

[theladyscribe]

This has been on my to-watch list for ages, so thank you for the reminder to watch it!

[ningloreth]

Here are two simple & versatile recipes I've been making since I was a student. Technically, they're both vegetarian, but my non-vegetarian family love them. They each make enough for three or four meals, but I usually keep half in the fridge & re-heat it in the microwave the following day, though I've never tried freezing either of them! I hope you like them ;-)

Vegetable Stew

a splash olive oil
1 onion, chopped
2 cloves garlic, chopped
1 can tomato soup (you can use a vegan brand if you need to feed a vegan ;-)
1 can beans (such as chick peas, butter beans, or mixed beans), drained and rinsed
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon dried mixed herbs
a selection of vegetables, peeled and chopped (I always use potatoes, carrots & parsnips, and usually one or more of the following: celery, broccoli, cauliflower, sweet potatoes)

1. Heat the olive oil in a large frying pan. Add the onion and fry gently until soft. Add the garlic and fry for two more minutes.

2. Add the can of tomato soup, the rinsed beans, the caraway seed, cumin seed and the mixed herbs, and stir well.

3. Bring just to the boil then reduce the heat and leave to simmer very gently. (Stir occasionally to make sure it doesn't stick).

4. Meanwhile, heat a large pan of water to boiling, add the vegetables and simmer until cooked (about 20 mins), then drain well.

5. Pour the tomato sauce over the cooked vegetables and stir well.

You can serve this with crusty bread, or sprinkled with grated cheese (yummy!), or serve a smaller portion with veggie sausages, or make it without the potatoes and use it to fill a baked potato.

You can add a chopped pepper at the onion stage.

You can add a handful of sweetcorn or frozen peas at the beans stage.

You can roast some of the vegetables instead of boiling them. (Or you can steam them, if you prefer).

You can even sprinkle some tabasco in the sauce to make it hot.



Quorn Chilli

a splash olive oil
1 onion, roughly chopped
2 cloves garlic, chopped
1 packet of Quorn steak strips
1 carton/jar of passata
water
1 vegetable stock pot
1 teaspoon of chilli flakes
1 teaspon of chipotle chilli flakes
salt and pepper to taste
a splash of dark soy sauce (optional)

1. Heat the olive oil in a large saucepan. Add the onion and fry gently until soft. Add the garlic and fry for two more minutes.

2. Add the Quorn and fry for a couple of minutes, stirring well (so that the Quorn is coated with the oniony-garlicky oil.

3. Add the passata, about the same amount of water (use the passata container to measure it), the stock pot and the chilli spices and stir well.

4. Bring to the boil then reduce the heat, partially cover, and leave to simmer gently for about 30 mins. (Stir occasionally to make sure it doesn't stick).

5. Taste and adjust the seasoning. Add a splash of dark soy sauce if you want it a darker brown!


You can serve it with bread, rice, fries, and/or tortilla chips.

You can top it with grated cheese or with soured cream or creme fraiche (and stir in a little grated lime zest and a squeeze of the juice if you have guests).

[theladyscribe]

Both of these sound very good, and I've been looking for ways to get more vegetables into my diet, so thank you very much!

[tanaqui]

These are both recipes that are simple to cook in bulk (I usually double the recipe for the first one) and freeze well.

Quick salmon chowder/Fisherman's pie (serves 4)

1 large (16oz) can tinned salmon
1 tablespoon butter
1 small onion, chopped
1 Tablespoon flour
3 cups half fat milk
2 cups/8oz cooked potato cubes
1 small (8oz) can sweetcorn
1 tsp thyme
½ tsp salt
½ tsp pepper

To make the chowder:

Drain the salmon, keeping the liquid, and break into chunks. (This is very quick if you're using the more expensive skinless and boneless tinned salmon. If you're using the cheaper tinned salmon, you'll need to pick the salmon over to remove the larger bones and as much skin as you can as you're breaking it into chunks.)

Cook the onions in the butter. Add the flour and cook for 1 minute. Add the milk and the liquid from the salmon and bring to the boil.

Stir in the potatoes, sweetcorn and seasonings and cook for 5 minutes.

Stir in the salmon and heat through before serving if serving immediately. (You can garnish it with bacon bits, if you like.) Otherwise, allow to cool and freeze in suitable portions.

To make the fisherman's pie

To make the fisherman's pie, follow the recipe above, but with half the milk. Half fill a greased pie dish with fish mix and top with mashed potato. Crosshatch the top of the potato with a knife or spoon so it will brown when baked. Bake for 25-30 minutes at 375 F or until golden brown.

Yes, the fish pie mix was a totally accidental discovery. I usually cook double the quantities of this dish but forgot to double the milk one time and found this makes the perfect consistency for the fish mix part of fisherman's pie.

I usually freeze the fish mix in individual pie dishes and then defrost a portion and add freshly-made mashed potato just before I'm about to cook it, but experience shows it also works if you add the potato and freeze the whole thing and cook it from frozen. (It will probably take up to 40 minutes in the oven.) I've also frozen one-serving portions of fish miix in pots and then unfrozen them and assembled the whole pie in the dish immediately before cooking.

Sweet potato wedges

This is a side dish rather than a main, but it's so simple to make and tastes infinitely better than shop-bought frozen sweet potato wedges, is more interesting than a lot of potato side dishes, and also counts as one of your 5-a-day vegetables!

I usually make this with about 4lb of sweet potatoes, but it works for any quantity – it just takes longer, the more you have.

Sweet potatoes
Good quality cooking oil – I use extra virgin olive oil, but whatever will taste nice to you when baked
Dried herbs – I usually use a mix of oregano, thyme and rosemary

Preheat the oven to 375 F

Wash and scrub the sweet potatoes well, as you'll be cooking them with the skins on.

Cut the sweet potatoes into evenly-sized wedges. The best way to do this is to cut the tips off each end of the sweet potatoes, cut them in half across the middle (or thirds, if they're very long) so you have two (or three) pieces as long as your finished wedges. Stand each piece of sweet potato upright and cut it vertically in half one way and then the other to make quarters. Lay the quarters skin-side down and cut in half lengthways (and then in half again if necessary).

Mix the olive oil and herbs together. Toss the sweet potato wedges in the oil and herb mix until evenly coated. I haven't found a particularly effective way of doing this that I can recommend, but I've managed it both by putting eveything in a bowl and moving it around until everything is coated or putting everything in a sealed plastic bag and agitating it. It tends to be a bit messy either way, and you will probably use more oil/herb mix than you expect.

Lay the wedges out in a single layer on baking sheets (on parchment paper if you prefer) and cook for 20-25 minutes until soft.

You can eat them hot or cold and they keep for a couple of days in an airtight container in the fridge. They also freeze well. I usually defrost them and eat them cold, but they can also be heated from frozen or defrosed and reheated.

[theladyscribe]

That fisherman's pie sounds delicious and I cannot wait to try it! I love sweet potatoes and didn't realize they could be frozen and reheated (which seems obvious now, considering that they sell frozen sweet potato fries in the grocery, lol). I will definitely be giving these a go soon.

[hebethen]

Some recent favorite tunes of mine!

Defenders of Bu-Tik Palace (acoustic version/MV), ChthoniC -- they are usually a death-metal band, but they released some acoustic, Taiwanese-folk-styled covers of their songs, and I thought this one was beautiful. It is, of course, also very political at the same time.

Magpie, The Unthanks -- a rite-like enmusication of the old folk rhyme, brought to my attention courtesy of friendsofenglishmagic; it's mesmerizing.

Bassa Sababa, Netta -- a psychedelic, off-the-wall and bouncing-of-the-walls pop song from the singer and "loop artist" who won Eurovision with Toy a few years back

[theladyscribe]

Ooh thank you for the music recs! Defenders is very different from my usual, so thank you for introducing me to it! I kind of love it?? That recording of Magpie is really haunting and beautiful - I'm definitely going to look up more of their songs. Also, that Netta song is great! What a great vid!

[hebethen]

I'm glad you liked!

Penguins icons + music recs

[tearsandgold]

Happy holidays!

Jarry:
Horny:
Sid & Geno:
Geno:


I mostly listen to Korean music these days, so here are three of my faves: Dear Love by Lim Hyunsik (click on CC), Lovedrunk by Epik High (click on CC), Icarus by JJ Project.

+ alternate playlist in English: Signal by SOHN, I Don't Want To Change You by Damien Rice, 2AM by Talos, The Curse by Agnes Obel.

Re: Penguins icons + music recs

[theladyscribe]

AAAAAAH THESE ICONS ARE SO GREAT! Thank you so much! (Do you mind if I share them with friends?)

Also, thank you for the music recs, I'm gonna check them out right now!

Re: Penguins icons + music recs

[tearsandgold]

I'm glad you like them! And I don't mind, so feel free to share them! :)

Recipes for 1-2

[bruttimabuoni]

These roasted tomatoes are 30 seconds to make and go with almost anything.

Take lots of whole small tomatoes, and put them in a roasting pan (small if you can, so everything snugs up close). Scatter over 2tbsps oil, 1 tbsp balsamic vinegar, 1tsp ground cumin, 1tsp sugar, a little salt and pepper. Add lots of unpeeled garlic cloves if you like garlic. Maybe chili or some harissa if you like it. Thyme if you want it a bit herby.

Put the pan into a fairly hot oven (Gas Mark 6, 200 degrees C, 400 F). Leave for 40-45 minutes, till it’s kind of blistered and blackened around the edges. Squish a bit. (Take out the garlic peel, the cloves will be squishy.)

You can:
- Serve on toast. With cheese if you like.
- Stir into pasta
- Put on a baked potato
- Eat with houmous, and alongside grilled meat if you like that
- Eat with cooked green things like spinach or raw green things like watercress or rocket (arugula)
- Serve with plain yoghurt, possibly with green things mixed in.
- Eat with rice and any of the options above.

Seriously, it’s very adaptable, and super tasty. And it’s ideal for home-from-work, no faffing food for 1 with great leftovers.

Also, some winter ideas involving radicchio because my parents had some at Christmas which needed using up:
- Add radicchio to a risotto base, when you're cooking the chopped onion. Then proceed as usual (add rice, fry; add wine (white, probably, but radicchio will take red), boil off the booze; add stock ladle by ladle till the rice is almost done. Switch off heat, add butter and grated parmesan and leave to think about itself a while. Serve)

- Radicchio winter salad (veggie): slice radicchio finely, slice spring onions finely, slice mushrooms, quarter cooked chestnuts. Cook all in a large frying pan, starting with the onion, then radicchio, then mushrooms till cooked, then add in the chestnuts just to warm through. You can stir in grean leafy things like rocket/arugula now too. Splash on balsamic vinegar and olive oil to serve.

- Radicchio winter salad (meat): fry some pancetta and the inside of some spicy sausages; add cooked chestnuts to the pan when nearly done, to warm through. Add to a salad of mixed green leaves, chopped radicchio, and dress with some chopped walnuts and pomegranates.

I've made all three this week, and nobody is bored with the red leafy veg yet. We have finally run out, though!

Re: Recipes for 1-2

[theladyscribe]

Oh man, that tomato recipe sounds AMAZING. Also, radicchio is one of those vegetables that I've always been curious about but have never known quite what to do with beyond putting it in salad, so thank you for the ideas! All of these sound really delicious and pretty easy to put together!

Song recs

[lirin_lirilla]

So this was really hard to narrow down, so I decided to limit myself to songs I've used as prompts in the 300bpm exchange!

• I Got a Name - Jim Croce I love Jim Croce's voice; he's one of those people I could listen to read (or at least sing) the phonebook. And the lyrics are so quietly hopeful, as the singer embraces his dreams and just keeps moving. Come to think of it, his song "Hey Tomorrow", which is probably my second favorite song of his, has very similar themes.
  ...like the north wind whistlin' down the sky, I've got a song, I've got a song...


• Desert Dream - Larkin Poe This song plays over the credits of my favorite computer game, Epistory. So I'm not sure how much my love for this song is because of the positive feelings associated with the game and how much is just because I like the song, but regardless, I really like it. The lyrics suit the game well, but I also like them for themselves: like the previous song, the singer keeps moving forward and doesn't give up even when they're struggling.
  ...keep close what you love, keep fears even closer...


• The Last Snowfall - Vienna Teng I love how contemplative this song is, looking at what they have, imagining losing it, and instead of catastrophizing from that, they use it to think about what really matters in their life and make the most of it. Also, I really like Vienna Teng's sound.
  ...but if I were that kind of grateful, what would I try to say?