Eleanor
@ellieiactaest
Quiet New Englander, living her best life in a less great world. Scale modeling, wargaming, overly complex computer games. Fewer jeremiads then there used to be. 🏳️⚧️
Unfortunately I don't really take pictures as I work! But here's one I took of the pens I was carrying one day for a friend. The leftmost is modern, but the middle is from the 1960s and the rightmost is from the 50s and I've done work on both of those.
Finally finished that Polikarpov resin kit! How will I torture myself next?!
Finding people's old conversions and substitutions is one of the best bits about trawling sites for old minis.
And that's another one done. An Antoinette VII, or close enough for this old kit.
After writing something about our society's obsession with the appearance of business and productivity, I decided to make sure I did nothing else of use today and mixed a Tortuga. Cheers!
Taking a quick break from the Chaika to do a February group build and explore curious frontiers in scale modeling.
Say what you will about the quality of his various games, but Sonic has never been this cool.
Post a car pic you took. This one's fresh from yesterday. Some people need to take better care of their toys.
And with the lighting of the glögg, the festivities kick into gear. A merry Christmas to you and yours. May it be warm and glowing and beautiful.
The Knifegrinder, or Principle of Glittering -- Kazimir Malevich, 1912-1913
So remember when I said I was trying to build every 1/72 scale model of the P-40 I could get my hands on?
If you see this, I IMPLORE you to post a picture from whatever device you’re using without explanation
And here's a selection of pre-dinner drinks. The left is a Boston bog: rum, apricot brandy, cranberry juice, lemon juice, and ginger syrup. To the right is my mocktail selection: ginger syrup, cranberry juice, and lemon juice.
A happy Thanksgiving to you all! My contribution to mine today is cocktails and other drinks, so I started off with some ginger syrup. There are lots of commercial products that will add a polite hint of ginger to the proceedings. This isn't that.
Couldn't fit the whole recipe, but the instructions were "quick blend with ice, serve over crushed ice." The rum, syrups, and liquors open the Campari flavor up a lot, bringing bitter orange and herbs into the traditional mai tai profile
Today's experiment, the Barnum. Cribbed from a dodgy 1980s cocktail manual, but it's good. 1 1/2 oz gin 1/2 oz apricot brandy Several dashes lemon juice Several dashes Angostura bitters.
Ate the last outdoor meal of the year (hotdogs and baked beans) with the lights off as I leaned back and watched the clouds whip through the dark sky. I listen to Danse Macabre while doing this. Happy Halloween!