Reblogging this not only for artists but also for people who write werewolf (and other animal transformation) fiction. If a human turned into a wolf, their knee joints would not reverse— what some fic writers mistake for the knee is actually the ankle. A wolf’s hind feet are relatively long, and they are always walking in way roughly analogous to human “tip-toeing.”
For anyone curious, the artist is Marshall Vandruff and he has a free webinar up on Imaginarium as well as dvds from Gnomon Workshop!
That’s all of them!
I KNOW I am missing some minor characters, but honestly with over 50 of them, I bet everyone will find at least one they like from the series!
The stickers will come with more of these little hearts, so people can put their favourite pairings wherever they want, or just surround their favourite character with them u vu)
trying to get back into drawing by drawing photographer!Arthur >w< He prefers photographing city scenes and traveling all over the world to get his unique shots! He also gets upset when there are ridiculously photogenic blonde guys in his pictures, stealing the show /shot
i have been waiting for this to show up in my dash forever
THIS IS MY FAVORITE
This has to be up there with the funniest shit ever.
gonna reblog it everytime
Its been a year
This recipe makes only two cookies.
Albeit, two big, beautiful cookies. When I found this recipe, I liked the convenience factor of only five minutes prep time, and I loved the notion that I wouldn’t end up with a whole batch of cookies tempting me at every turn. However, I was skeptical. Would they be as good as my favorite Tollhouse? As it turned out, this is an awesome recipe, and those two cookies are every bit as good as their big batch buddies!
I’ve made these twice. The first time around the cookies turned out great, but they didn’t have that ooey-gooey factor that I was hoping for. I made some changes for the second batch, which totally did the trick.
If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look mine pictured, use 1/4 cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.
A clever recipe from No. 2 Pencil.
- 2 tablespoons room temperature butter
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon granulated sugar
- Pinch of kosher salt
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1/4 teaspoon baking soda
- 1/4 cup all-purpose flour
- 3 heaping tablespoons of semisweet chocolate chips (I chopped mine)
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.
Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.
Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. (I found this doesn’t always work, but I banged the baking sheet anyway.)
OMG this is awesome. So hard to find recipes for small amounts of things…