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As the "reblogging" culture of Tumblr becomes more pervasive, I thought I'd better make it clear what I'm okay with you doing with my public posts. Everything listed here is in addition to commenting on my journal, which is always welcome.

All of these permissions extend only to noncommercial use of my content. You may not use any of my content for commercial purposes.


My Fanfiction

YOU MAY: Write remixes, sequels, prequels, responses, or whatever. Make art or illustrations. Review, recommend, discuss, and link to fics. Translate a story or record a podcast of it so long as you let me know and give me appropriate credit as the author. Print or save copies (please make sure my name is attached as author).

YOU MAY NOT: Add my story to any archive without my permission. Repost any story in its entirely on your own journal, blog, or Tumblr even if you credit me.


My Nonfiction Public Posts

YOU MAY: Link, discuss, write response or follow-up posts on your own journal, blog, or Tumblr. Quote portions of my post(s) as needed.

YOU MAY NOT: Repost any post in its entirety on your own journal, blog, or Tumblr even if you credit me.



If you have any questions, just drop me a line here or PM me.



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master list of my fiction

This list includes all of my posted fanfiction, except for unfinished things and a few short pieces that I never even gave titles to. All my stories on LJ are also tagged; see the "fic" tags on my sidebar.

Within each category, stories are listed in reverse chronological order with the most recent at the top. I've included only the title and main characters here; see the header of each story for rating, any warnings, etc. Generally speaking, the first character listed is the POV character.

Please let me know if there are any problems with these links.

2013 Addendum: This post is no longer being updated. All of my newer stories and most of my old ones can be found at An Archive of Our Own, which has handy search features. They're also here on LJ and you can find them using my tags.


Blake's 7Collapse )

Buffy the Vampire SlayerCollapse )

DiscworldCollapse )

Doctor WhoCollapse )

due SouthCollapse )

Harry PotterCollapse )

Simon Pegg and/or Nick Frost fandomsCollapse )

TintinCollapse )

one thing about Sherlock S4

I just finished watching it yesterday, and there were some things I really liked, some things I thought were just strange, and one thing that irritated me enormously. Guess what I'm going to talk about?

not spoilery for plot but somewhat for character developmentCollapse )



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recipe Friday on Sunday

Something I've cooked recently: Yesterday I cooked a fava bean and potato puree from a recipe in Lynn Rosetto Kasper's The Italian Country Table. Naturally I mucked about with it by adding in some Greek loukanika sausage that I bought on sale a few weeks ago; it turned out to be too strong for me to want to eat it plain, but it seemed just the thing to flavor a pot of beans, and indeed the result was pretty nice. It turns out, though, that cooked dried fava beans taste a lot like split peas. I like split peas well enough, but it was a bit disappointing to pay for favas and get split pea results.

Also yesterday I made a batch of lemon curd, and then baked some eclair shells to put the lemon curd into. I used an actual piping bag to shape the pastry, and the results weren't too bad considering I've never piped anything before in my life, but there's room for improvement in that and also in making sure they're baked enough. Nevertheless, even less-than-perfect lemon curd eclairs are yummy.


Something I'm going to cook in the near future: Today I'm using up the egg whites left over from the lemon curd by baking mini-pavlova shells. While googling around for recipes I discovered a nifty-sounding trick: using toasted sugar to make the meringue more complex and less sweet. So I currently have two pounds of sugar toasting in my oven. I'll let you know how it works.

I'm also going to roast the quail that have been hanging around in my freezer for a while (the ones I bought thinking they were boneless, but they weren't). I'll make a sherry-mushroom sauce for them and some roasted potatoes.


Something I'm vaguely thinking about cooking eventually: Many many things, as always. There are still a million savory pies I want to bake before the weather gets too warm. And I have a jar of fermented bean curd in my cupboard that I've been nerving myself up to use. (Er, not in a pie. I have trouble committing myself to cooking just one cuisine, even for only a week or so, so my pantry always overflows with ingredients. I'll probably use the bean curd in stir-fried pork and greens.)



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my usual question

I've watched about half of the first episode of The Man in the High Castle. Have any of you seen the series? Is it worth continuing? So far the show hasn't managed to make me care about the US being ruled by fascists, much less about its deeply boring straight white protagonists. But that could just be a case of the first episode being made as insipid as possible in order, in the minds of showrunners, to appeal to a broad audience.



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internet can haz

I'm back! With real internet that doesn't rely on stupid unreliable hotspots. Or using my phone's data allowance.

*hugs all of you*

*hugs Netflix streaming as well*



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not OK, computer

Weird problem which I hope someone with technical knowledge might be able to offer suggestions about. So: on Thursday evening I was able to connect to the internet from home using the wifi hotspot network I always use. On Friday morning, I couldn't. There was no connection at all, not even the one to the wifi sign-in page. Troubleshooting brought up the message "Wi-fi has no valid IP configuration." After several attempts I was able to fix it and it worked on Friday evening. Saturday morning it was dead again and wouldn't respond to the reset that had worked before.

I tried the first and sixth solutions here and they didn't work; most of the others aren't relevant to me because I don't have a router.

I tried connecting my old computer to the network and it seemed to work--at least, I was able to get as far as the wifi sign-in page, which I couldn't with the new one.

And today I took the new computer to Starbucks, where lo and behold, it connects just fine, not only to Starbucks wifi but to the network (xfinity) that I couldn't connect to at home.

So the problem is not my computer, right? But probably the local router I'm connecting through, which I have no control over because it's xfinity's router and not mine. At least this is what I'm assuming. But I don't want to keep having no connectivity from home, especially because since getting the new computer I can actually stream movies and music now.

So I guess I should contact xfinity, although the last time I had a problem they were incredibly unhelpful. But could the problem somehow be on my end? I'm wondering how my old computer could still connect.


ETA: Some research has shown that I can get a proper internet connection for less than I'm now paying for hotspot access, so I guess it doesn't really matter.



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recipe Friday

Somthing I've cooked recently: Tonight I had the dinner of Good Shopping Luck. I treated myself to a pork chop from the fancy butcher, and then when I was in the supermarket I found some beautiful asparagus, seriously the nicest asparagus by far that I've ever seen in a supermarket, and on sale, too. So that plus some oven roasted potato wedges was dinner. The pork in particular was amazing, even though I overcooked it a little. I'd forgotten that pork actually has flavor. Om nom nom.


Something I have concrete plans to cook in the near future: Tomorrow I'm cooking a bean soup with escarole and garlic, and on Sunday there'll be mushroom risotto. I may also bake some spice cookies from the recipe in Ottolenghi and Tamimi's Jerusalem--I've been wanting to bake these for ages but I could never find currants anywhere.


Something I'm vaguely thinking about cooking someday: It turns out I bought the wrong kind of quail for the sweetbread-stuffed quail from the Hannibal cookbook--I needed de-boned quail and I bought bone-in. I did watch an instructional video on You-Tube about how to do it myself, but if it takes Jacques Pepin five minutes to de-bone a quail, it'll take me half an hour and a lot of swearing, and I have four of the little beasts. So I'll use the current batch of quail for something else, perhaps pan-roasted with a sherry and mushroom sauce, and see if I can find boneless quail anywhere.



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Broadchurch S2

I watched Broadchurch S2 and thought it was good in many ways, but definitely not up to the standards of S1.

A few thoughts, including massive spoilers for the endings of both seriesCollapse )



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Broadchurch

I just finished watching the last episode of S1 of Broadchurch.

Floods of tears. What a fantastic series. Okay, dubious police procedures, but emotionally just about perfect.

Is S2 also good, or does it ruin the exquisitely crafted story that is S1 by trying to continue it?



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today's word: presbyopia!

I went to the eye doctor today, got an exam and ordered new glasses. $$$OMGSTICKERSHOCK$$$ It all cost about twice what I was expecting to pay, largely because I now need bifocals and apparently they are not cheap. I also need a strong prescription generally, which means either buying fancy ultra-thin lenses or wearing the proverbial Coke bottles, which I'd rather not.

Getting old is expensive!!!

(Luckily--for some value of luckily--when I lost my old job I had the option to take cash from my retirement account, and I did so specifically to get new specs, get my car fixed, and a few other not-small expenditures I'd been putting off.)



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recipe . . . Sunday?

I didn't manage to make this post on Friday, so today will have to do.

Something I've cooked recently: I cooked the things I mentioned in the last post. The chicken fricassee with anchovies and olives turned out salty, as I ought to have expected, but it was nice when eaten with lots of polenta. The meatball soup was delicious even though it was made with supermarket chicken stock and supermarket frozen meatballs (also a tin of tomatoes, a bunch of chard including the chopped-up stalks, some barley, and a couple of minced cloves of garlic cooked briefly in olive oil and stirred in at the end of cooking for a nice garlicky kick).

Today I cooked some lentils (the nice little French green ones) with lamb merguez sausages. It was very simple and turned out well. I browned the sausages in olive oil, then set them aside and briefly cooked a couple of finely chopped shallots in the oil, added three minced cloves of garlic and a pinch of whole cumin when the shallots were ready, then added the lentils, some chicken stock, and half a bay leaf. I added water as needed as the lentils cooked, and once they were pretty much done I put the sausages back in to simmer for ten minutes or so--that way the sausages weren't overcooked and the lamb flavor didn't take over the whole dish. At the end I added some parsley and mint--I can now advise you not to bother with the mint unless you have a cheap source for decent quantities, because it didn't do much--and finished the dish with feta crumbled on top and a bit of harissa.

And I did end up making a Bailey's cake of sorts. It turned out that I didn't have any eggs and didn't feel like going out to buy any, so I modified a recipe for a very 1960s retro dish called "chocolate pudding cake," which has a cakey layer on top and a gooey chocolate sauce/pudding underneath. Its chief virtues are simplicity and not requiring any eggs. In its original form it's absurdly sweet and not very interesting, so I reduced the sugar, upped the cocoa powder, added some espresso powder, and used 1/2 cup of Bailey's in place of the same amount of water and milk. These changes improved it a lot, but one of these days I'll have to make a proper cake. I thought about making one today but I turned out to be almost out of sugar.


Something I have concrete plans to cook in the near future: I don't know how near, but I seem to have committed myself to cooking the quails stuffed with sweetbreads, in that I have bought some frozen quails. And I found an actual local butcher shop that can readily supply sweetbreads, as well as house-made charcuterie and all kinds of other treats, including the lamb merguez I used in today's stew. Not sure what I'm going to have with the quail, but I'm thinking about a mushroom risotto. I feel a bit ridiculous and a lot extravagant, cooking such fancy things just for myself, but on the other hand there's something to be said for the Hannibal Lecter philosophy of treating oneself as a most honored guest. This would be TV Hannibal, obviously; other versions of the character are (even more) terrible role models.


Something I vaguely intend to cook someday: I've got a recipe for a chicken pie stuffed with chicken livers that I want to try. I should probably make other pies too in the next few months, as this cold weather is far better for most pastry-making then summer heat. And I'm still craving soups and stews. This is part of the reason I'm using commercial chicken broth: my need for broth/stock has far outstripped my consumption of chicken and thus my accumulation of chicken bones, and I can't quite bring myself to buy chicken just to make stock from it.



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DAAS stuff

1) Last night I watched this concert film of DAAS at Redlands Community College in Queensland. I'd never seen it before--last time I was fannish about DAAS, it wasn't on the internet. It was great to see routines I didn't know, even if a lot of it seemed like new pieces being tested that weren't fated to make the cut. The boys seemed to be having an off night as well. But all that means that the anarchic potential people say was characteristic of their live shows is much closer to the surface than in their more polished concert films. And if for nothing else, I must love it for the "sociology experiment" in which Paul selects a man from the audience and kisses him lengthily.

2) There's a moment in the song "I Love the French" when the boys shout out "baise mon cul." They probably thought they were saying "kiss my ass," but what it actually means is "fuck my ass."* I'm equally amused by the possibility that their ignorance of French turned an aggressive statement in a xenophobic song into a plea for some foreign lovin', and the possibility that they knew perfectly well what they were saying and it's some meta-ironic thing.


*Baiser is a notorious opportunity for French learners to embarrass themselves. As a noun, un baiser does indeed mean "a kiss." But the verb baiser means "to fuck."



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Wednesday reading meme

Currently reading: I've been re-reading the Aubrey and Maturin books, because I'm in a mood where I have to feel very, very confident that I'm going to like a book (and that it won't betray me with things like "Oh by the way this character you've been reading as queer is totally 120% straight") or I don't want to bother with it. I'm in the middle of The Thirteen Gun Salute right now and still enjoying almost everything on this third reading.


Recently read: I think the last non-Aubrey and Maturin book I read was Ben Aaronovitch's latest Rivers of London novel, The Hanging Tree. I had mixed feelings. It wasn't a bad book by any means, and I love the series as a whole, and I love most of the characters, but the Faceless Man plot has dragged on far, far too long. I could just about live with that if the worldbuilding was still as good as it initially was, but I don't feel we've learned anything really interesting about magic for a couple of books now. I'm also uncomfortable with not plot spoilery, but cutCollapse ) And finally, not enough Nightingale.


What I'm planning to read next: I'll probably finish the Aubrey and Maturin books before I move on. After that, I don't know.



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a beverage meme

Seen in various places on DW, but originally from [community profile] thefridayfive.

1. How do you like your coffee? I'm only an intermittent coffee drinker, and often I'm just drinking it for the caffeine. But there's one local coffee shop where the coffee actually tastes good, and I will go there sometimes for one a latte. I always take coffee with lots of milk (or better still, half-and-half) and no sugar.


2. How do you like your tea? It depends on what kind of tea. I drink green teas and certain black teas, such as lapsang souchong and good darjeeling, unadulterated. Same with iced tea. Cheap black tea, such as the "English Breakfast" blend I drink in the mornings to wake up, I take with milk and sugar. Oddly enough, I use the same blend of tea for iced tea, which I drink straight, but chilling the tea seems to tame the bitterness. I put sugar in most herbal teas, but my dream is to discover some that taste good without it, and I've finally found one: the chamomile and lavender tea from The English Tea Shop. It is the best herbal tea ever.


3. What's your favorite late night beverage? In warm weather, water. I drink lots of water all the time. I have to for medical reasons but I also really like it. In the winter I like something warm at bedtime--herbal tea or occasionally a hot toddy or hot whiskey.


4. If you could only drink one thing for the next week, what would it be? Let's assume that water is allowed regardless. So: lapsang souchong. I can drink it when the thought of almost anything else turns my stomach, which is important because I am not a natural early riser and I often feel gross in the mornings.


5. If you were on vacation, what would be the first thing you'd drink to celebrate? Assuming "on vacation" implies travelling, probably a local beer of some kind. Or wine if it's really a wine place and not a beer place, but I'm not a wine fan on the whole. If I were in Japan I would set out to drink all the gyokuro, because it's my favorite tea.



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recipe Friday

Something I've cooked recently: Not a lot. On Sunday, while I was opening up a tin of tomatoes for a pasta sauce, I cut my thumb open pretty deeply on the lid. It still hasn't entirely healed, and that's put a damper on cooking and other activities requiring opposable thumbs.

However, today I'm planning to cook a chicken fricassee with anchovies and olives from a recipe by Marcella Hazan. And right now I'm frying delicious bacon for a delicious bacon sandwich.


Something I have concrete plans to cook in the near future: I'm going to make a soup with meatballs (store-bought in a moment of weakness, and there's half a packet left that I need to use up), chard, and barley or maybe farro or maybe Israeli couscous, depending on how I feel about it on the day.


Something I'm vaguely thinking about cooking eventually: I recently acquired Feeding Hannibal, the cookbook by the show's food stylist Janice Poon. Some of the recipes are far too ambitious for me, but I'm tempted by the quail stuffed with sweetbreads and hazelnuts, which is meant to mimic the flavor of ortolans (real ortolans, not the ortolan-shaped marzipan the actors actually ate during the scene). Quail are easy to find and not too expensive, and while getting hold of sweetbreads may be difficult, at least (unlike tripe) I love to eat them, with no ambivalence whatsoever.

I also plan to make brownies or cupcakes or something using some of the Bailey's I bought at Christmas.



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sometimes old fandoms really don't die

Recently I rewatched some old Doug Anthony Allstars stuff and fell in love all over again.* I did some googling and discovered that DAAS have actually gotten back together**, with a new show that they performed at the Melbourne International Comedy Festival and then toured.

I'm torn between joy (it's a fan's dream come true! it's the kind of thing that never happens, but it did!) and frustration that I'll never get to see them play live. Hopefully they'll release a DVD, anyway.

The new show, "Near Death Experiences," is apparently based around Tim Ferguson's worsening multiple sclerosis--he uses a wheelchair now--and the fact that they're all almost thirty years older. Where the old DAAS's favorite taboos to comedically break were sexual ones, now they're joking about illness, disability, aging, and mortality. Or in other words, the topics I am increasingly drawn to as I get older. I really, really want a DVD, oh yes.

Here's a pretty good interview with Tim:






A more group-focused piece in which Paul nearly loses his composure every time he's asked about his feelings for Tim:





And in case you're thinking "The Doug Anthony who with the what now?", have some clips from their days of youth and stardom. The second and third clips are HIGHLY NSFW.















*Seriously, we live in a world in which Donald Trump can be elected President of the US and yet I am still not Paul McDermott's boyfriend. How can this be?

**Sort of. Richard chose to keep his day job and was replaced on guitar by Paul Livingstone aka Flacco.



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true culinary confessions

I threw the tripe away.

This would be the tripe I was cooking last week for a stew. After ten hours in the slow cooker, the tripe was still rubbery. It also had a slight but distinct unpleasant smell and a dank taste. I stuck it in the fridge for a couple of days, but couldn't bring myself to go back to cooking it. I don't like wasting food, but it seemed better to waste the tripe before I added chickpeas and sausage to it, so into the bin it went.

I ended up making a similar stew, only without the tripe. I browned some Spanish-style chorizo and some garlicky smoked sausage, added a chopped red onion and cooked it for a few minutes, added several cloves of minced garlic, then added cooked chickpeas along with their cooking water and a bit of crumbled dried sage. It was delicious. (The water from cooking dried chickpeas is very flavorful and can replace broth; if you're using canned chickpeas, I'd drain and rinse them and use chicken broth.)

At the moment I'm making a Thai-flavored vegetable soup. By which I'm mean I'm using the vegetables I had that really really needed using up--some zucchini/courgettes, some spinach, and some tomatoes--plus tofu, cooked in a combination of coconut milk and chicken broth with Thai red curry paste.

Soups and stews are about all I've really wanted lately, because it's been so cold here. Anybody have great recipes to share? I'm especially interested in ones without a lot of meat, or at least with the meat in the form of sausages or meatballs (or broth, of course), because I've been getting weird lately about the texture of wet-cooked meat.



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and the year finally ends

I'm at home, not feeling very well--I was just getting over a cold and then I got kicked in the head, almost literally, by what seems like a sinus infection. But I have eaten some fancy cheese, and now I'm drinking something bubbly (cherry lambic, perhaps not the height of sophistication but awfully tasty). I will probably go to bed quite early, especially if I finish the bottle of lambic.

So, goodbye 2016, year in which David Bowie and Alan Rickman died*, Donald Trump got elected president of the US, and I got laid off. Don't let the door hit you in the ass on the way out, horrible old year. (*All too many other gifted artists also died, but they were closest to my heart.)

Tomorrow I will cook tripe for a Spanish-style stew that also features chickpeas, chorizo, and ham. I will force myself to go to the laundromat. A new year will begin.

I don't normally make resolutions, but in 2017 I resolve to be here more often, to keep in better touch with all of you (because you're important to me), to post even if it just means talking about cooking, to try to participate fannishly again in some way. We have all lost so much, one way and another; I want to hold on to the friends I've made, amazingly, all over the world.

Much love to you, and wishing all of us a better 2017.



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advise me, internet people!

So, I'm thinking seriously about getting a cat. I love cats and I've wanted one for ages and ages, but my life and especially my finances never seemed stable enough. They still don't, but I will have some money coming in because of stuff to do with my old job, and I would be able to afford the adoption fees, the nonrefundable pet "deposit" my apartment complex demands, and all the equipment I'd need.

But I have doubts. Or at least I have a great ability to worry and consequently, a lousy ability to make decisions. What if I get the cat home and then I don't like it? What if it does something horrible like pee everywhere? What if it climbs up on everything and breaks all my stuff? What if it gets sick and I'm stuck with enormous vet bills I can't afford? What if my apartment (an efficiency) is too small and the cat feels caged up and bored? (It's not too small for me, but then, I get to leave.)

What should I doooooooooooo?

I should note that I specifically want to get an adult cat, not a kitten, and that I'll be looking for one with a fairly mellow personality who's used to being an indoor cat. I'm hoping that will help with the getting restless and climbing and breaking everything issues.

All advice welcome. I'm particularly worried about peeing/spraying. How common are these problems? Do neutered male cats mostly not spray, or should I only consider female cats?

And the real deepest worry: is it ethical to get an animal even though, if it gets, say, cancer, I wouldn't be able to afford kitty chemo and I'd have to have it put to sleep?

Damn it, I've made myself cry. This is why I need advice from people who are not as anxiety-ridden and prone to think of worst case scenarios as I am.



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Fandomless: Blue ship
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when regiment is gone

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