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Ultimately, she spent 20 hours redoing the copy from scratch — and with her $100-per-hour rate, that meant her client was shelling out $2,000 for copy that likely would have ended up being far cheaper had a human just written it in the first place.
I love stories like this.
Get peer reviewed!
ALT
Sokka and HIS baby izumi (he birthed her himself)
This is actually apart of my tft zukka world so I’m deadass when I say he birthed her
changeling who left her toxic boss to be a vampire's ride or die ☀︎
(it's yuri)
dry humping in its specificity as a term implies the existence of wet humping
not my best work
very cool for a movie like sinners to win one essentially meaningless award (best box office achievement) and for best original score, that they cut to a commercial during that whole segment. it's fucking awesome to see the levels of disrespect black art gets from Hollywood.
ok little emma nolan moment i LOVE the addition of a new grad nurse!! really hype about her and also shes adorable and im in love crazy style
Things I've learned foraging for saffron:
- Each flower has three bright red threads and they want to be plucked. They want to plucked soooo badly. They are sturdier than you think and it's so easy to pull them out. Just do it. You won't regret it.
- Getting all three strands at once feels amazing. I am king of the saffron. Three strands between my fingers and I've never been higher. I'm the best thread plucker in the world.
- Saffron is not worth dying for. I am not a mountain goat. No matter how badly I want to be a mountain goat, I am not a mountain goat. Don't tumble off a cliff and die landing on the rocks in the sea. Some of the flowers will have to be left unmolested because I am not a mountain goat.
- The flowers only last for a day or two, so if you go every other day, you will have a whole new crop to pluck from.
- The saffron season lasts at least a month so if you go every other day, this will eventually add up
- But not to much, because saffron dries down to nothing in a similar manner to how spinach in a pan disappears when you saute it
- Saffron is expensive because it has to be hand-picked. My saffron is wild-foraged from the hills of Greece which takes longer, and I believe in fair compensation for labor (even when it's mine), which means my saffron would be the most expensive saffron in the world if it were legal for me to sell it, which it definitely isn't. Which makes it even more expensive 😏.
- I don't know a single recipe that calls for saffron because it was always too expensive for me to be buying at grocery stores. I have all this saffron. Oh my god.
It is with a heavy heart I must declare saffron season has ended
These posts are sisters
Elysian Fields: Reborn
