kindkit: A late-Victorian futuristic zeppelin. (Airship)
This list includes all of my posted fanfiction, apart from unfinished things and a few short pieces that I never even gave titles to. Most of these links go to An Archive of Our Own; a few go to DreamWidth posts and a few to LiveJournal.

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 the 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2013 Addendum: This post is no longer being updated.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 still being posted here on DW and you can find them using my tags.

Blake's 7 )

Buffy the Vampire Slayer )

Colditz )

Discworld )

Doctor Who )

due South )

Harry Potter )

Simon Pegg and/or Nick Frost fandoms )

Tintin )

Top Gear RPF )

Torchwood )

X-Men Universe )

Other Fandoms )
kindkit: A late-Victorian futuristic zeppelin. (Airship)
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.
kindkit: A late-Victorian futuristic zeppelin. (Default)
It's a little embarrassing when you hear a great song on the radio, and you google the lyrics as soon as you get home so you can find out what it was, and it turns out to have been released thirty years ago. And apparently was a big hit at the time.

Ah, well, it's new to me?

kindkit: Two naked men having sex in the grass (Fandomless: Men in a field)
I just watched American Gods 1x03, and I would like to report that not spoilery for anything plot related )
kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: The digestive biscuits I baked last Sunday turned out well, despite my having to substitute rolled oats (porridge oats) for the medium oats called for, because medium oats are not to be found in the US or at least not by me. I think the biscuits are a bit too sweet to eat with cheese as F-W suggests, but they're tasty with Nutella on top (what wouldn't be?) and best, in my opinion, eaten plain with a cup of milky spiced chai.

I decided to start a second batch of pickled cherries, because I made the first batch using the last of a bottle of unfiltered cider vinegar, and while the pickling liquid tastes fine it looks rather murky. So I bought more cherries, and since the supermarket only sells them in big bags I had the perfect amount left over to make a clafoutis this morning. I make clafoutis fairly regularly (meaning, once or twice a year) but I think this is the first time I've actually made the traditional version, with cherries. The cherries in a classic clafoutis are not pitted, which suited me fine as I don't have a pitter and am much too lazy to do it by hand. It does make me wonder how the French handle the etiquette of spitting out the cherry pits.

A few days ago I got a sudden, tremendous craving for red meat, and the universe obliged me by letting me find an enormous two-inch-thick rib steak at the supermarket, heavily discounted as it was near its sell-by date. I've often had trouble cooking steak correctly, for some reason, but I seared it in a very hot pan for two minutes per side, then finished it in a moderate oven, and it was perfect. I used some of the leftovers in a steak sandwich the next day, will add the rest of the meat to a salad today with romaine lettuce and blue cheese, and the bone is in my freezer awaiting the next time I make stock. It's probably ridiculous to even mention cooking something as simple as a steak, but I'm really pleased that I managed to get it a lovely pink all the way through, right on the cusp between rare and medium rare, neither raw in the middle nor (to my taste) overdone. It's clearly the thickness of the steak that makes the difference; it's hard to find thick steaks without paying top dollar, but I'll keep an eye out for them from now on.

Something I have concrete plans to cook in the near future: I don't have any concrete plans. I've got a bag of those nice miniature bell peppers and I kind of want to stuff them, but I'm still mulling over the stuffing. I want to use the last of a hunk of Spanish-style chorizo I bought a while back, but I'm undecided between rice and bread crumbs for the starchy bit. I should also--separately--make the potato salad with anchovies and olives that I didn't make last weekend, to use the potatoes before they go bad. (Though actually, uncooked mini peppers stuffed with that potato salad sound like they might be rather good . . . I do intend to make normal, cooked stuffed peppers this time, but it's an idea for the future.)

Something I'm vaguely thinking about cooking someday: Everything, as usual. It occurred to me today that the pickled cherries might be fantastic with duck, but that's probably an autumn dish. I am actually really longing for seasonal things; next week I should try to get myself to the farmers' market and see what's available and whether I can afford any of it.

One final and somewhat food-related note: [personal profile] st_aurafina told me that Hugh Fearnley-Whittingstall, he of the digestive biscuits, has cooking shows, and now I've been binge-watching Escape to River Cottage and fantasizing about an idyllic little place in the country with a stream and a garden and some pigs. Of course it's the kind of simple life that actually requires a good deal of money, at least at the start, and then a lot of hard labor to maintain. But a boy can dream. The thought of being really alone, of being able to go for a walk and not see anyone, appeals increasingly, especially now that with the internet you can still have access to entertainment, shopping, and human contact when you want it with people you actually like. I've lived all my adult life in one city or another, and there's a lot I love about cities, but I grew up deep in the country and I've been realizing, over the last few years, that it formed me more than I knew at the time.
kindkit: Two cups of green tea. (Fandomless: Green tea)
Cherries are on sale at the supermarket, so I bought a nice bagful today and have made brandied cherries (using this recipe but with the spices from this recipe). The rest of the cherries are soaking overnight in vinegar, to be turned into pickled cherries tomorrow. I did eat a few of them fresh, as well, but mostly I wanted to do things with them.

I feel like a domestic god, although it was all very easy, actually.
kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: Inspired by the rhubarb challenge at [community profile] weekly_food_challenge, I bought some rhubarb and used it to bake this big crumb coffee cake. For once I mostly followed the recipe, apart from substituting plain yogurt for the sour cream and a few high-altitude adjustments. It is completely delicious, as you might expect from anything with that much butter in it.

It's not a glamorous-looking cake and I'm not a good photographer, but have a pic anyway:

under the cut )

The coffee cake only used half my rhubarb--I bought a lot because I originally planned to make jam with it, but then I discovered that the jam recipe required pectin and I was too lazy to go out and buy some. I didn't want to make another sweet thing, so I decided to use rhubarb as a vegetable. Some thinking about what would be enhanced by rhubarb's sourness quickly led me to curry, specifically a red lentil curry. I couldn't find a recipe that really suited me, so I improvised. I cooked it this morning and ate it for breakfast, because I'm like that.

Here's what I did )

Something I have concrete plans to cook in the near future: Today I definitely intend to make a batch of Hugh Fearnley-Whittingstall's digestive biscuits--I meant to do this last weekend but didn't get around to it. (The recipe sounds great, but I admit to also being attracted by his name, which is so quintessentially upper-class-English that I keep picturing him as a young Hugh Grant.) And I'll probably make some potato salad with anchovies and olives from Marcella Hazan's recipe. Three different cuisines in one day, why not?

Something I vaguely plan to cook eventually: Not much. I have a lot of salad fixings, and some frozen tamales that I bought on clearance for super-cheap and which are taking up a lot of freezer space. So the plan for the week is tamales and salads. And I shouldn't need to bake again for ages, since I've still got a ton of last week's orange, almond, and polenta cake in the freezer as well as yesterday's coffee cake, and soon there will be biscuits as well. Although I do have some chocolate that needs using up . . .
kindkit: A late-Victorian futuristic zeppelin. (Airship)
Oliver provides a great explanation of what's at stake, and a handy way to take action. After watching this I commented on the FCC website, which is the kind of thing I rarely do because I seem to prefer to quietly fume and worry.

Net neutrality may not seem important compared to the many human rights the Trump regime is trying to eliminate, but imagine if, say, Comcast partnered with Fox News and started slowing or blocking access to any other news source.

kindkit: Two cups of green tea. (Fandomless: Green tea)
A couple of people were curious about the polenta, almond, and orange cake I was making today, so let me say that the taste is delicious. It's got a gloriously orange-y flavor, deep yet bright, with just a hint of spice from the coriander.

I basically followed this recipe, with a couple of tweaks. First, I boiled the orange (a Valencia) for about two hours instead of using it raw. That's the standard practice in most cakes that include a whole orange; it supposedly eliminates some of the bitterness from the pith. I also removed about half the peel before putting the orange in the food processor. With some of the peel, I scraped off as much of the bitter pith as I could and put the zesty part back in, but the rest I just discarded. This was also to reduce bitterness.

I also used less sugar, about 1 2/3 cups.

Finally, I soaked the hot cake in a citrus syrup made with the zest and juice of one lemon, the zest and juice of one large Valencia orange, and a couple of tablespoons of confectioners' sugar aka icing sugar. I boiled this mixture until it started to become syrupy, then spooned it gently over the cake. (In my last post I said I would put cardamom in the syrup, omitting the optional coriander in the cake, but then I thought about the flavor of olive oil and decided that coriander was better after all. So that went into the cake and I didn't put spices into the syrup.)

The recipe doesn't specify a kind of polenta, but for heaven's sake use a fine grind! I used coarse, and the result is a tad . . . crunchy. Still tastes great, but I'm glad I wasn't planning to bring it to a party or something.
kindkit: The Second Doctor and Jamie clutch each other in panic; captioned "oh noes" (Doctor Who: Two/Jamie oh noes)
Today I have spent a couple of decades hours making flashcards for German possessive pronouns, and crying.

Okay, not literally crying, but crying on the inside.

German pronouns CHANGE. They change like Mystique on a busy day. First of all, they agree with the subject, like in English but more so, so there are different forms for my, your (singular), his, her, its, our, your (plural), and their. But then they also agree with the object in gender and number, so there are different forms of "mine" depending on whether the thing that's yours is masculine or feminine or neuter or whether you have more than one.

That's already more complicated than the other languages I know well, English and French. French has both kinds of agreement, but at least it doesn't distinguish between, say, "her book" and "his book" (both are "son livre," because the pronoun agrees in gender only with the object).

But are German possessive pronouns content to be slightly more complicated than French? No, they are not! The bastards also have four cases! And the case declensions vary, of course, according to the gender and number of the object.

Here, have a chart so you can feel my pain.

Okay, yeah, the variation is regular and I will get the hang of it with practice. But my brain was not prepared for this. Plus, in the Duolingo lesson tree all this came right after a cool fun thing, the -zeug ending which means roughly "stuff" and which you find in words like Spielzeug, "toy," or literally "play stuff." I was briefly charmed.
kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: Last weekend I mentioned I was going to oven-roast some tomatoes. They turned out great; I used Lynn Rossetto Kasper's recipe for what she calls oven-candied tomatoes. I cut down the olive oil considerably, to no discernible harm, though next time I'll line the baking trays with aluminum foil because there was quite a lot of baked-on juice. Kasper says to use only the best summer tomatoes, but I used hothouse Campari tomatoes that happened to be on sale, and they were delicious. Admittedly they were, for hothouse tomatoes, pretty good to start with, but you don't have to hold out for perfect tomatoes. In fact, I think it would be a waste to do this with perfect summer tomatoes unless you grow them yourself and have tons; it makes more sense to me as a method for improving out-of-season tomatoes.

I have used some of the candied tomatoes in pasta with olive oil and garlic, and some more in a bread and tomato salad (a variety of grape and cherry tomatoes cut in half, a few pitted kalamata olives, roughly chopped, three or four of the oven-candied tomato halves roughly chopped, olive oil, a little red wine vinegar, and some bite-sized pieces of French bread toasted with olive oil and garlic until crisp).

I've also been eating a lot of fresh tomatoes, since my supermarket keeps putting nice cherry and grape tomatoes on sale. Currently they're a ridiculously cheap $1 per pint. I've discovered that ricotta cheese, while loathesome in lasagne, is extremely good if drizzled with olive oil, sprinkled with black pepper, and eaten uncooked along with tomatoes.

Something I have concrete plans to cook in the near future: At the moment I'm boiling an orange to use in an orange, almond, and polenta cake. I couldn't find a recipe that included all the features I wanted: mostly almond meal and polenta with little or no wheat flour, olive oil instead of butter, and a syrup added to the cake after baking. So I'm improvising a bit. My main recipe is this one, but with the orange boiled instead of ground up raw. I'll make a little syrup with orange juice and some cardamom pods and hope that adding it doesn't turn the cake to mush.

For dinner, I'm going to cook a Spanish-style rice dish that I dare not call paella, since not only will it include chorizo but I'm planning to bake it rather than cook it on the stovetop. Anyway, it'll have chorizo, some fresh sausage, chicken, ham, some of the oven-candied tomatoes, red and green bell pepper (capsicum), onion, some zucchini/courgettes, and probably some olives.

At some point, but probably not until next weekend. I'm going to bake plain digestive biscuits to eat with some of the Nutella I bought because it was on sale. (As you can see, a lot of my cooking/baking starts with "I bought this thing on sale, so now what do I do?")

Something I have vague plans to cook eventually: I bought yet more dandelion greens, which will need using soon; I could make a bacon-dressed salad of them but I'm not sure that's what I want. I might just have them with pasta. I want to make hummus at some point, too. But mostly I want to eat as many tomatoes as possible while they're still on sale.
kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: This is stretching the definition of "recently," but I wanted to give a bit more detail about the potato, cheese, and greens pie I mentioned in my last food post, since it turned out quite well.

It was based on this recipe by Paul Hollywood, but with a few modifications. I used only butter in the crust, since that's what I had, and I only used 113 grams (1 US stick of butter) rather than the 150 called for. I didn't want to thaw out a second stick of butter, and it seemed to me that the dish was pretty rich already. It worked fine, and also, because I baked the pie in a deeper, narrower dish than the original recipe called for, I only used a little more than half the pastry (the rest is in the freezer awaiting its destiny). In the pie itself, I used a mix of cheeses--cheddar, Cantal, Parmigiano-Reggiano, and feta--because I thought that would be more interesting, and also because British-style mature cheddar is hard to find in the US and expensive. I also added a big bunch of dandelion greens, blanched, squeezed, and chopped fairly finely. Be sure to squeeze all the water out of the blanched greens, and maybe cut back the milk a little; I wasn't as careful as I should have been and the filling was a bit runny as a result.

The pie was very tasty. The greens add earthiness and texture, and make the pie pretty much a meal in itself.

Since then I haven't done a ton of cooking, as I've been trying to use up some of the leftovers in my freezer. Today, though, I made something that turned out well, probably better than it deserved to, so I'll talk about that.

Mung Bean Stew with Grains, Greens, and Beef )

Something I have concrete plans to cook in the near future: Well, I bought some pears the other day and in a little while I'm going to make a pear crisp with almonds and toasted sugar. I also want to make an almond-and-polenta cake with orange, but probably not until next weekend. I have some tomatoes that I want to slow-roast in the oven for pasta sauce or something. I'll probably roast them once the pear crisp is out of the oven, but I'm very full from the stew so I doubt I'll actually use them until tomorrow or later.

Something I vaguely want to cook eventually: It's all a bit vague. The recent cold snap has made me crave stews, soups, polenta, beans, and sausage, but it's going to warm up again soon, so who knows? I definitely want to use a lot of pantry staples, though, because they're accumulating.
kindkit: A late-Victorian futuristic zeppelin. (Airship)
Yesterday it snowed off and on all day, but the snow didn't stick. Here's what I woke up to this morning.

it looks a bit wintry )
kindkit: Medieval image of a mapmaker constructing a globe (Fandomless: Mapmaker)
I live at roughly 36 degrees north latitude. That's farther south than the southernmost point of Spain; the 36th parallel crosses Algeria, Tunisia, and Pakistan, among other places.*

Today is the 28th of April.

It is snowing.

*Okay, it also crosses Tibet, which although twice as elevated as where I live, is probably more comparable. I bet it's snowing there, too.

It's not that I like hot weather. In fact I hate it. But I don't like snow either and felt the need to complain.
kindkit: Medieval image of a mapmaker constructing a globe (Fandomless: Mapmaker)
Dear German language,

Why is your possessive pronouns for "hers" the same word as your ordinary pronoun for the plural "you"? Do you really believe that's a good idea?

And don't you think you're just a little overcomplicated? Three noun genders? Four declensions? Other languages get by perfectly well without all that. I mean, look at your cousin, English. It doesn't have any declensions. It doesn't even have grammatical gender! But look how successful it is.

Look at your life, Deutsch. Look at your choices.
kindkit: Two cups of green tea. (Fandomless: Green tea)
By 10 am I had pastry made and chilling in the fridge for the potato, cheese, onion and greens pie I'm making, and my bread almost ready to go in the oven. I feel all diligent and accomplished.

I got a really good rise in the bread, and nice oven spring, good color, etc. Here it is just out of the oven: Picture )

For once I think I got it to the right internal temperature so it won't be underbaked in the middle--it's a huge loaf, so that can be tricky--and it did that crust-crackling thing when taken out of the oven, which is also a good sign.

/bread bragging

Well, maybe not, because if it turns out right I may post another picture once it's cut.

Yes, I am enjoying all the things I can do with my new phone.


kindkit: A late-Victorian futuristic zeppelin. (Default)

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