Lets Hold Hands
Posted by LazyKPosted by sultrykittyYou didn't even read my chart first shit brains
Leo sun, virgo moon, libra Venus and cancer marsclick to expand
I did. M Leo mars with F cancer venus, works.
M Aries mars with F Libra venus, works.
M Virgo Sun with F Virgo moon, works.
Change History
Posted by LazyKPosted by sultrykittyYou didn't even read my chart first shit brains
Leo sun, virgo moon, libra Venus and cancer marsclick to expand
I did. Leo mars with cancer venus, works.
Aries mars with Libra venus, works.
Virgo Sun with Virgo moon, works.
Leave Your Feedback
We'd love to hear your thoughts! If you're not logged in, you can still share your feedback below. Your input helps us improve the experience for everyone. To post your own content or join the conversation, please log in or create an account.
Related Messages
Posted by Sunnyk
So I have been working a management job for about 3.5 years or so and through that I met a Scorpio. When we first met he was quite a few positions over me. We met on an unfortunate day and didn't speak, I remember seeing him looking very bored sitting. I walked by and just kind of caught his eye while walking and we maintained eye contact for a few seconds, that's when I first thought wow he is quite handsome. That was really all to it for a while. Fast forward about two years, and I make a comment to a co-worker is that I find Scorpio attractive. Well Scorpio finds out through this co-worker taunting me, but he doesn't act weird. Instead he actually starts to message me, kind of jokingly, and we would communicate that way. That went on for about a month, mostly flirting here and there but being very professional at work. I want to mention I do not directly work for this person, so I never see them. When this person began talking to me it was right when I got a double promotion, so I felt as though it was a power play on his side, maybe he saw something in me. I asked him why did he suddenly talk to me now, he says I always knew who you were just the timing was wrong. Then he says he likes me because I'm complex, deep, mature. Being a capricorn, yes I am all of these things. But then he tells me the timing is wrong and we can no longer talk, but we can be friends. I said okay, kind of moved on. I still thought a lot about him. As fate would have it, 3 months later I'm moved to work for him. It was very difficult. He snapped at me a lot, always seemed so temperamental. One day I was pushed to far and I remember him saying something out of the way, I turned and looked at him with pure anger. We held eye contact really for the first time since 2 years prior, and I saw something in his face change. He stepped backwards and even later apologized. I was still angry, I told him I didn't agree with him.
That happened before, things have calmed down. I don't work for him any longer but towards the end things changed. He made up all kinds of nicknames for me, i never heard him even try with anyone else. When he'd walk by me he'd touch me in some small way, maybe just a tap on the shoulder. And always stares so intensely in my eyes. I like this intensity, I stare back when I catch him. I'd turn around and see him standing off in the corner just staring at me, once his mouth fell open and he seemed nervous, looked away quickly. I don't know, it's almost like when I stood up to him our dynamic changed back? He started listening to everything I said and finishing things I had been started and couldn't finish. I'm not sure how to feel though. He's so secretive. So should I pursue or let go?
He is Scorpio sun, Scorpio moon
I am capricorn sun, Leo moon
Let's look at the practicalities first before we go chasing him...
1. Is he single?
2. Is he available to date?
3. Does your work have issues with two people dating?
Posted by MissMI did fight for her - I reached out on numerous occasions and got no response. She has only started responding to me yesterday about a topic work related but it has to do with us and people asking questions.Posted by MrR78I think a lot of girls break up with people and tell them to move on but secretly hope the guy will fight for them or something along those lines... its delusional but lots of women do this...
Miss M raises a valid topic. While my ex has done everything to shut me out of her life, she still gets upset at fact I have moved on after she told me to.click to expand
Given her cancer moon is there any advice that can be given on how I should handle it? I was thinking of making it about her, being supportive, asking her if she is ok etc and understanding her.
So you may be an ambivert. My SO is an ambivert too and behaves like your Cap. He is an Aqua sun, but with Cap ascendant and Pisces moon and Sag Venus too. Very talkative with his friends, very shy during our first dates, so I took the initiative until we both became comfortable. Now we are inseparable.
Yours is initiating a lot, so he clearly is interested. Just don't pressure him. Gain his trust first. His Pisces moon may not want to be very open to you in public, but more in the intimacy of a private place. His Sag Venus will make him harder to commit.
Yours is initiating a lot, so he clearly is interested. Just don't pressure him. Gain his trust first. His Pisces moon may not want to be very open to you in public, but more in the intimacy of a private place. His Sag Venus will make him harder to commit.
In your honest opinion?
second born girls can be worst mothers too...
Wot?
Thanks for the insight! What you said makes sense. I will have to work on being patient and not pressuring him, because I am so different than him in this regard. When I start dating someone I decide that they are trustworthy and want to share everything about me, and I can't understand why he doesn't. People are just different, I guess.
And he seems interested in me, I met all his friends, he wants me to meet his parents and people told me he talks about me. I just don't get that from him when we're one on one.
And he seems interested in me, I met all his friends, he wants me to meet his parents and people told me he talks about me. I just don't get that from him when we're one on one.
TIL about ambivercy.
Posted by bittercupcakeAlright, let's do this. For a wonderful French lobster bisque we are taking the long route. Also I like my bisque a bit chunkier than most, so we'll be holding on to the ingredients used to make the broth after we make the stock. There are some shortcut recipes, but I don't know how to be brief, so here we go.
Food that I'm looking to cover
French
Healthy + Vegittarian + Diet
American
Desserts
Drinks
Fill a pot of water on the stove and bring to a boil on high heat. Take your your four uncooked lobsters and place in a pot of boiling water. Once the lobsters are immerse in the water, reduce the heat to medium and let cook for 10-15 minutes (or until the shells are a solid red color).If you are working with pre-cooked lobsters, you will cook the lobster for 5 minutes.
Remove your lobsters and place on the counter to cool (you can run them under cool water to help facilitate this process). This will take 5-10 minutes. Once cooled remove the lobster meat from the tail, claws, knuckles (arms) and legs. The shell of cooked lobster is a bit softer and therefore more pliable. DO NOT throw the shells away. These will be used to create a lobster stock.
Shelling the Lobster
To remove lobster meat (or meat from any crustacean) it's best to take the segments (tail, claws, knuckles, and legs) and work them from the smallest joint to the largest joint. For the tail, gently twist off the tail from the rest of the body. Then gently fold (or squeeze) the tail lengthwise to crack the shell. Then with the underside of the tail facing upward, pull both sides of the tail away from each other, thereby opening up the tail in the middle and exposing the meat. Pull out the meat.
Gently twist the knuckle and claw away from the body on either side of the lobster. Then twist the knuckles away from each claw. To open the knuckles, gently whack the shell with the dull back/top of your knife. Rotate the knuckles as you do this crack the shell more easily. Then poke the meat out of the knuckles with your fingers.
For the claw gently twist of the small bottom pincer, leaving the bulk of the claw in tact. Take the heel of your knife (the bottom section of the knife's blade) and gently whack the claw (be sure to watch your fingers). Once the blade is wedged into the claw, twist it gently to create a larger hole in the shell. Do this a few time while rotating the claw. From there the shell should be cracked enough to gently snap the claw in two to release the meat.
Lastly, if you're a completionist, also remove the meat from the legs. To do this, first twist the legs off from the body. With a knife cut off a tiny bit from the broken section of each leg (that was originally connected to the body) to create a large opening. Then take a rolling pin and gently roll it from the smallest part of the leg to the large opening on the other end. The leg meat should slowly slide out.
Now that your lobster meat is separated, cut up the larger pieces into smaller chunks and place in a bowl along with a brine comprised of 1 cup of wine, 1 Tbsp of lemon juice, and 1/4 tsp of salt. Make sure the meat is soaking in the brine. Cover this and place in the refrigerator.
Making the Stock
Now place the broken shells back in the water on the stove and continue to cook on medium heat (or at a rolling boil). After 5 minutes lower the heat to low and allow the shells to cook for 15 minutes. After this pick out your shells and place to the side. Again DO NOT throw these away yet. Pour in 1-2 cups of seafood stock (or chicken stock or 1 cup of either), 1/2 cup of white whine, and 1 Tbsp of brandy into your lobster stock and turn the heat on low to simmer off to the side.
Sauteeing the Mirepoix
In a separate pot melt 2 Tbsp of butter with 1Tbsp of olive oil on low heat. Throw in your lobster shells and let simmer for 10-15 minutes to extract the remaining flavors from the lobster shells into the oil and butter. Remove the shells. NOW you can throw them away (unless you wan to use the head, legs, or tail as a garnish).
Then add another Tbsp of butter to the pot along with 3 cloves of minced garlic along with your mirepoix (1/2 cup of finely diced onion, 1/2 cup of finely chopped celery, 1/2 cup of diced mushrooms, and 1/2 cup of finely cut carrot). Sautee your garlic and mirepoix on low heat while stirring them periodically prevent them from browning (slight browning is fine). Let that simmer for 5-10 minute before adding 1/2-1 cup of tomato paste (from your homemade unseasoned marinara).
(Optional: You can slowly stir in 2-4 Tbsp of flour or cornstarch as an additional thickening agent)
Making the Broth
Let that all simmer together for 5 minutes before adding at least 4-5 cups of your lobster stock (that's been simmering this entire time). Be sure to scrape up anything that may have stuck to the bottom of the pot (the fond) as you pour in the stock. Let that simmer together for another 20-25 minutes.
(Optional: At this point you can sieve out the mirepoix keeping only the broth for a smoother bisque).
Making the Bisque
Slowly stir/whisk in 4-6 cups of heavy cream, 1/2-3/4 cup of wine, 1 Tbsp of brandy, 1 tsp of salt, 1 tsp of black pepper, 1 tsp of paprika, 1 tsp of parsley, 1 tsp of thyme, 2 bay leaves. Let that simmer slowly while stirring periodically to prevent anything from burning for 35-40 minutes.
When the bisque has simmered for 20 minutes, take your lobster meat out of the brine in the refrigerator and place in a separate pan with 1/2 Tbsp of butter. Let that simmer and add 1-2 Tbsp of the brine. Let that continue to simmer for 5 minutes. Completely remove the lobster meat from the brine and place the meat into the bisque. This will give the lobster a slight lemony flavor, but not the bisque itself. You can skip this step and place your meat into the bisque directly 30 minutes into the bisque simmering.
Ladle your bisque into a bowl and garnish with parsley, black pepper, and oyster crackers. You can even decorate the bowl or the holding plate with lobster shells that are still in tact.
Total cook time should be a little over 2 hours, but give yourself another 30-60 minutes to cool the lobsters, shell the lobsters, chop vegetables for the mirepoix, and any additonal time to set up ingredients.