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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2013 Addendum: This post is no longer being updated.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 )

Hannibal 1x13, "Savoureux"

Brief episode summary under the cut. As always, discussion will take place in the comments of my LiveJournal. There will be major spoilers for later seasons.

Episode SummaryCollapse )



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argh, Tumblr is horrible

Jesus fucking Christ, why do people claim Tumblr is such a great interface?

I stupidly made an actual post over there, and now I have driven myself to tears of rage and frustration because I can't figure out how to edit it. I can't even click on it, because I accidentally didn't give it a title and that seems to have made it unclickable.

Help, please!?!


ETA: Crisis possibly averted, because I have worked out that the default theme doesn't let you do anything and switched to a theme that, by sheer good fortune, does. Still, what a terrible terrible posting interface.



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Hannibal 1x11, "Rôti"

Episode summary under the cut, discussion (with potential spoilers for all episodes) at my LiveJournal.

SummaryCollapse )



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I have been assimilated

I have, reluctantly, gotten a Tumblr. Hannibal is entirely to blame for this; it's the first fandom I've ever been in that seems to happen mostly on Tumblr, and that quickly wore down my resistance. I'm gavestonsfrolic over there; I don't know how much I'll post because DW/LJ is still very much my preferred format. Tumblr does not make intuitive sense to me and the image-heaviness hurts both my (old, slow) computer and my brain.

If you use Tumblr, can you rec me cool stuff, fannish or not? And do let me know what your own Tumblr is (unless it duplicates stuff you already post here, in which case I'd rather read you here).



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post-Christmas salad

Some googling around while I was trying to decide exactly what shape my grain-salad plans should take reminded me that olives + oranges are said to be a good combination, and that I had both in my refrigerator.

Here's what ultimately ended up in the salad, which is delish or I wouldn't bore you with a second cooking post in one day.

About 1 c dry freekeh, cooked in water until tender but chewy
1 c dry kasha, toasted in olive oil along with a thinly sliced shallot and then cooked in water until tender but chewy
Big handful of green olives stuffed with feta cheese, sliced
Big handful of picholine olives, whole
2 oranges (1 large and 1 small), zest grated into the salad, then peel removed with a knife (to get the bitter membrane off too) and flesh chopped
About 6 dried figs, chopped
1 clove minced garlic
About 2 teaspoons dried mint, crumbled
Lots of chopped parsley
Olive oil
Some lemon juice because the salad wasn't quite tangy enough for my taste
A bit of salt

I call it "post-Christmas salad" because the olives, the figs, and the oranges were all bought around Christmas time and not used up. It could equally be called Project Clean Out the Pantry salad.

And yes, oranges and olives are wonderful together. The salad recipes I've seen have called for black olives, and I think that would be amazing, but green ones work great too.


And now I believe I shall wander over to the television and watch Despicable Me 2.



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the week's cooking and baking

Yesterday I made a raised pork pie using the Paul Hollywood recipe linked to. I tweaked it a little bit out of necessity and laziness, using bratwurst because English sausages aren't available where I live, and some chopped up ham steak because I couldn't be bothered with cooking a ham hock (also, US ham hocks are very very smoky, and I wasn't sure if that would be right). I used regular shallots because I've never even seen a banana shallot.

Anyway, unlike the beef pie I tried last time, I like this one a lot. The meat isn't all soft and gooshy and the overall texture is drier, so the pastry stayed more crisp.

I've been having one problem with hot water crust pastry, though, which is that when I cut into a pie, the pastry tends to break off in chunks instead of slicing neatly. Anybody have any advice on this? I'm not sure if it's just a case of "your pie will not look like the perfect photo in the cookbook" or if I'm doing the pastry wrong, perhaps making it too dry.


In other baking, yesterday I mixed up a batch of dough for what The Book of Buns calls Snittsidan Bullar, a Swedish bread roll topped with seeds. The book calls for white and/or whole wheat bread flour and a little rye; I ended up using white and whole wheat flour in equal proportions, plus some barley flour and the rye. I acquired the barley flour a while back because it was on clearance for cheap, so hopefully it works well in this recipe. The dough is on the counter now to warm up and rise after an overnight refrigeration, and I'm going to top the rolls with a mix of pumpkin and sunflower seeds.

cooking under the cutCollapse )



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Hannibal 1x09, "Trou Normand"

Episode summary under the cut, discussion in the comments on my LiveJournal. Note that there may be spoilers for all episodes.

Episode summaryCollapse )



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"Steven Moffat will be leaving Doctor Who - "

YAY! Maybe I can start watching agai-

"- to be replaced by Chris Chibnall."

WHAT??!?



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cooking and baking

Yesterday I finally got around to baking another thing I'd intended for the Christmas season, this cranberry cheesecake with a gingersnap crust. It turned out . . . okay? The cheesecake part's fine, because it's hard to go wrong with cheesecake. But the crust is too buttery (even though I ended up using a lot more crumbs than the recipe called for, because the amount called for barely even covered the bottom of the pan) and the cranberry topping is a bit overwhelming. Also the recipe makes too much topping; I topped my cheesecake very very generously with it--too generously--and I still have lots left over. Which is okay, because the topping in itself is nice, but the cheesecake is like eating masses of sweet cranberry sauce with a little cheesecake under it. The whole thing's a little too sweet for my taste, too.

Next time I make a cheesecake, I think I'll try a shortcrust base instead of crumbs, and a sparer topping.

Right now I have a batch of Khubza Bil Ashab in the oven. These are Libyan-style buns made with whole wheat flour, with chopped olives, feta cheese, green onions and dried mint in the dough. I picked it as a handy way of using some feta-stuffed green olives I have left over from Christmas, and also as a ridiculous easy as well as delicious-sounding recipe. Lately I've been bored with the plain breads I usually bake. (The recipe comes from Jane Mason's The Book of Buns, which has a lot of interesting international buns and breads.)

Earlier today I cooked a big batch of pork* with Thai red curry, coconut milk, tomatoes and spinach. It was very tasty and the leftovers will come in handy during the work week. (Thai curries are a boon to the lazy cook, because the premade pastes you can buy are awfully good. Look for Mae Ploy brand. You can gussy the dish up, and I did add some chopped lemongrass and thinly sliced lime leaf as well as a bit of fish sauce and some palm sugar, but you can also skip all that and still get something nice. Though I'm sure proper Thai cooks would disapprove of using premade curry paste.)


It occurs to me that this weekend's cooking has been literally all over the map.


(*Since I've watched Hannibal, I feel like I ought to append every mention of cooking or eating pork with a "yes, pork pork, really. From the supermarket.")



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Hannibal rewatch: 1x07, "Sorbet"

As always, there will be a brief episode summary in the post, and discussion in the comments on my LiveJournal. Everyone's welcome to join in. There may be spoilers for the entire series.

Episode summary under the cutCollapse )



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Hannibal 1x05, "Coquilles"

As always, brief episode summary under the cut, comments on LJ only, and there may be spoilers for the entire show.

A note on sources: My episode re-watching is taking place via files of the aired episodes, rather than the DVD versions (which are often "producers' cuts" and somewhat longer). This is because (a) it's more convenient for me to take notes on my computer, (b) my antique computer does not have enough memory to play DVDs, and (c) I discovered, when one of my S3 DVDs turned out to be unplayable and I had to watch files instead, that S2 and S3 of Hannibal were not actually filmed in pitch blackness. No, it's just that my antique TV turns all darker shots into muddy muck; I did a direct comparison by viewing the end of S3 both ways, and on my TV I can hardly see what's happening. So I'm erring on the side of being able to see, but it's frustrating to know I'm losing bits of content that way. I've seen the DVD versions, but I can't always remember what's missing in the aired ones. *sigh*

Episode summary under hereCollapse )



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Hannibal and cooking and stuff

Okay, mostly I'm posting to show off my new icon. (LJers, I'm afraid you'll have to come to DreamWidth to see it.) I am entirely obsessed with Hannibal right down to dreaming about it. I have even written some words!

Apart from obsessing about Hannibal, I've been doing a bit of cooking and baking. Last weekend I finally got around to baking the chocolate-chestnut bars I'd been planning to bake at Christmas. Tragically, the chestnuts (which is what drew me to the recipe) are overwhelmed by the figs and all the rich chocolate, but they're still nice. I have a lot left because it's impossible to eat more than a small portion at a time. I'll probably freeze them to keep until I'm really craving chocolate again, and in the meantime bake one of the many other things I want to bake, e.g. a cranberry cheesecake which I would have baked today except I turned out not to have everything I needed for the crust. I could go out and buy ingredients, but I could also stay at home where it's warm and read more Hannibal fic, and I know which I'm probably going to choose.

Last weekend I also baked a chicken and mushroom pot pie, which was good but had some technical issues. Due to pan size problems, I had to lay the dough in the pan rather than over the top of the pan, with the result that much of the dough got covered with sauce and came out soggy. Tasted good, though.

Yesterday I cooked a vast pot of chicken soup. I made broth from a whole small chicken, plus onion and celery and carrot and a whole head of garlic. Then I added turnips, potatoes, freekeh (cracked green wheat), a zucchini/courgette, cooked chickpeas, kale, swiss chard, and more garlic, and finished it with lemon juice, olive oil, and parmigiano-reggiano. Which is a lot of stuff, but I wanted something packed with veggies, because it's been a nasty cold snowy winter here and also the plague is going around at work. Now I have lots of leftovers to eat during the week. This is what I've been aiming for in my weekend cooking, because otherwise it's very easy to get into the habit of eating convenience foods during the week even though I don't really want to.

Today I baked a cheddar and chile bread with dough I started yesterday. The recipe is basically a plain white bread with the cheese and chiles mixed in, but I fiddled with it a little, substituting corn meal for a little bit of the flour, using chipotle chiles in adobo rather than the green chiles called for, and rolling the cheese and chiles up in the dough rather than mixing them in (because I wanted the cheese to be a more distinct presence, and also for it all to be inside the dough where it wouldn't burn). The loaf just came out of the oven, looking and smelling good.

I feel like I should cook or bake something else today but I'm not sure what. *contemplates large amount of potatoes in cupboard*



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Hannibal rewatch, 1x03, "Potage"

As before, the post itself will contain a brief episode summary, while the discussion will be held in comments on LiveJournal.

A note on spoilers: Since the first rewatch post, I've marathoned the rest of Hannibal. I find I really want to be able to discuss how individual episodes fit into the show overall, so there will be spoilers.

Episode summary under the cutCollapse )



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Hannibal 3x11-3x13

Spoilers under the cutCollapse )



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Hannibal 3x09-3x10

spoilers under the cutCollapse )



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Hannibal 3x07-3x08

Brief thoughts, with spoilers, under the cutCollapse )



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Hannibal, through 3x07

Spoilers and me not being thrilledCollapse )



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Hannibal 3x03

spoilers under the cutCollapse )



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Fandomless: Blue ship
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when regiment is gone

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