Maitimo Wrote Some Light Poetry ;)

Haleth of the Haladin 🏹

Haleth was a daughter of Haldad, leader of the Haladin. After her father and twin brother Haldar were slain in an Orc raid, she became chieftain of the Haladin.

The House of Haleth was the second of the three Houses of Edain. The men of this House were descendants of Haldad, but the house was named after Haldad’s daughter Haleth, who led people from East Beleriand to Brethil. They were a reclusive folk, separate from the other Edain and spoke a different language.

Day 4: grumpy Caranthir

All the way I was not sure whether I am painting Melkor or Feanor, so, shockingly, he kinda looks like their love child now.

Finally finished this drawing of my casual Legolas. Clip Studio paint, why??? It saved my file as a .JPG instead of a .CLIP so it flattened everything and I lost the timelapse . I hate when it keeps the saving mode in JPG instead of Clip as default grr.

vanity fair published a devastating article about cary grant and randolph scott’s relationship today in honor of cary grant’s birthday, and i’m very unwell about it right now

@just-another-linguist and @melestasflight both requested Fingon which was v exciting. Fingon is one of the characters that really stuck with me the first time I read the Silm, but I’ve never actually drawn him. In my mind this is like a Valinor-era Fingon!

Morifinwё Carnistir (Caranthir)

Maitimo in Himring.

Do not use without my permission, please

i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work

has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?

introducing: beurre monté

you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil

turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)

you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan

done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.

if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.

you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.

you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut

your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum

go forth now with this butter secret