Sam Bong
@sambong.bsky.social
She/her. Slayer of internet dragons, maker of Fine Foods. I've worked at some really interesting places -- and some "interesting" ones, too. Basically a professional rodeo clown but for tech/games HR.
And here's her page with swatches of red watercolors across a bunch of different brands, categorized by pigment: www.janeblundellart.com/red-watercol...
Red Watercolour Swatches
If you have a colour I am missing, please contact me to send a sample :-) Or perhaps consider making a one-off donation or a regular payment to help me keep my content free and up to date :-)
www.janeblundellart.com
November 17, 2025 at 2:51 AM
And here's her page with swatches of red watercolors across a bunch of different brands, categorized by pigment: www.janeblundellart.com/red-watercol...
Yes - she's done a LOT of swatching of different watercolor brands, along with collating information about pigments, lightfastness, transparency, etc. Here's her page on Aquarius, for example: janeblundellart.blogspot.com/2019/03/roma...
Roman Szmal Aquarius watercolours
janeblundellart.blogspot.com
November 17, 2025 at 2:51 AM
Yes - she's done a LOT of swatching of different watercolor brands, along with collating information about pigments, lightfastness, transparency, etc. Here's her page on Aquarius, for example: janeblundellart.blogspot.com/2019/03/roma...
Do you already know of Jane Blundell's tremendous website?
November 16, 2025 at 6:50 PM
Do you already know of Jane Blundell's tremendous website?
And two -- she's just as inspirational now as she was 30 years ago. It's gotten a little bit easier for women to have strong, public opinions, but "easier" doesn't mean easy. It still doesn't take very much for a woman to be called a bitch.
September 25, 2025 at 1:25 AM
And two -- she's just as inspirational now as she was 30 years ago. It's gotten a little bit easier for women to have strong, public opinions, but "easier" doesn't mean easy. It still doesn't take very much for a woman to be called a bitch.
One -- the comments on that post (and on most posts and videos where she's speaking her mind about anything meaningful) are filled with salty dudes throwing dumb, trivial insults. Because she has the audacity to be a woman (and now an "old" woman) with a voice, speaking her opinion.
September 25, 2025 at 1:25 AM
One -- the comments on that post (and on most posts and videos where she's speaking her mind about anything meaningful) are filled with salty dudes throwing dumb, trivial insults. Because she has the audacity to be a woman (and now an "old" woman) with a voice, speaking her opinion.
I was struck by two things in this video.
September 25, 2025 at 1:25 AM
I was struck by two things in this video.
Even back then, she was outspoken about her views in interviews and 15-year-old me was so inspired by her and her courage.
September 25, 2025 at 1:20 AM
Even back then, she was outspoken about her views in interviews and 15-year-old me was so inspired by her and her courage.
She talks a little about the unsustainable economics for musicians to tour nowadays, with minimal financial support from record labels who still take a huge cut out of musician revenue for "distribution."
September 25, 2025 at 1:20 AM
She talks a little about the unsustainable economics for musicians to tour nowadays, with minimal financial support from record labels who still take a huge cut out of musician revenue for "distribution."
They're still selling out their shows, so it doesn't seem to be a lack of success that's prompting this decision.
September 25, 2025 at 1:19 AM
They're still selling out their shows, so it doesn't seem to be a lack of success that's prompting this decision.
Video from "Rock n Roll Experience" on Facebook, although I'm uploading it here directly because FB's video embedding is terrible. https://www.facebook.com/rnrexperience/videos/1568475087471931Video: https://hachyderm.io/@samantha/115262298970780941
Samantha (@samantha@hachyderm.io)
Attached: 1 video
Shirley Manson from Garbage talking about how this current tour will be their last big national tour.
Video from "Rock n Roll Experience" on Facebook, although I'm uploading it here directly because FB's video embedding is terrible. https://www.facebook.com/rnrexperience/videos/1568475087471931
hachyderm.io
September 25, 2025 at 1:19 AM
Video from "Rock n Roll Experience" on Facebook, although I'm uploading it here directly because FB's video embedding is terrible. https://www.facebook.com/rnrexperience/videos/1568475087471931Video: https://hachyderm.io/@samantha/115262298970780941
It’s so space efficient! I love it.
August 30, 2025 at 11:34 PM
It’s so space efficient! I love it.
I also chucked some chopped up andouille into the batter and that was also good.
August 23, 2025 at 9:36 PM
I also chucked some chopped up andouille into the batter and that was also good.
Aside from the delicious spicy sausage-y flavor of the chorizo madeleines, the texture was magical, too. It had that soft, fluffy, fresh madeleine texture inside and the ridges crisped up because of the oil in the batter. So biting through the crispy into the fluffy was just GREAT.
August 23, 2025 at 9:36 PM
Aside from the delicious spicy sausage-y flavor of the chorizo madeleines, the texture was magical, too. It had that soft, fluffy, fresh madeleine texture inside and the ridges crisped up because of the oil in the batter. So biting through the crispy into the fluffy was just GREAT.
The chorizo madeleines were super fun to make because it starts by requiring you to make chorizo oil -- aka render a large amount of chorizo in a large amount of cooking oil at low heat for three hours and strain it. Both were so, so tasty.
August 23, 2025 at 9:31 PM
The chorizo madeleines were super fun to make because it starts by requiring you to make chorizo oil -- aka render a large amount of chorizo in a large amount of cooking oil at low heat for three hours and strain it. Both were so, so tasty.
Y'all -- these might be the best things I've ever baked.
August 23, 2025 at 9:30 PM
Y'all -- these might be the best things I've ever baked.
I've actually really enjoyed watching Masterchef Australia because they're a little less fixed on proteins and sometimes have really lovely all-plant fancy dishes.
August 8, 2025 at 7:14 PM
I've actually really enjoyed watching Masterchef Australia because they're a little less fixed on proteins and sometimes have really lovely all-plant fancy dishes.
Oh yeah, for sure. I think the American obsession with protein makes it hard to give pasta the respect and space it deserves.
August 8, 2025 at 6:01 AM
Oh yeah, for sure. I think the American obsession with protein makes it hard to give pasta the respect and space it deserves.
I turned around and was horrified because how else was I going to emulsify the sauce and finish cooking the pasta? This was years ago, and poor guy's been paranoid about throwing out pasta water since. He'll double check that it's ok to throw out even after we've already eaten all of dinner 😂
August 7, 2025 at 3:06 AM
I turned around and was horrified because how else was I going to emulsify the sauce and finish cooking the pasta? This was years ago, and poor guy's been paranoid about throwing out pasta water since. He'll double check that it's ok to throw out even after we've already eaten all of dinner 😂
My agreement with Mike (my spouse) is that I cook and he cleans--he doesn't cook at all, really. And I was making pasta once and he was trying to get ahead of the cleanup, and threw out the pasta water while my back was turned.
August 7, 2025 at 3:06 AM
My agreement with Mike (my spouse) is that I cook and he cleans--he doesn't cook at all, really. And I was making pasta once and he was trying to get ahead of the cleanup, and threw out the pasta water while my back was turned.
You can achieve the same thing by putting your cookie dough in the fridge, well covered to keep moisture in and smells out, for three days. But I never remember to prep that far ahead of time.
June 21, 2025 at 2:42 AM
You can achieve the same thing by putting your cookie dough in the fridge, well covered to keep moisture in and smells out, for three days. But I never remember to prep that far ahead of time.
The cookies baked up with these intense toffee flavored notes, and were both pillowy and craggy around the edges in the best way. A sprinkling of salt on top balanced out the sweetness perfectly.
June 21, 2025 at 2:42 AM
The cookies baked up with these intense toffee flavored notes, and were both pillowy and craggy around the edges in the best way. A sprinkling of salt on top balanced out the sweetness perfectly.