Category: Uncategorized

(Version 1, because I may mess with it again later.)

Rose Lalonde…her mother drinks gin martinis but it sounds like Rose, when she starts following in her mother’s footsteps, goes for weirder stuff. Rose syrup for Rose; gin to acknowledge her mom’s influence; Lillet because it’s sweet with the tiniest bite on the edge; dash of bitters and/or rosemary for just a little complexity. (This is actually a variation on the lemon-tart Vespa, so if you like this, give Vespas a try; thanks to M.B. for the suggestion when I complained about not liking martinis all that much.)

The dark cherries for an element of something sweet and just slightly rotten…

2 oz Lillet (a sweet wine)
1 oz gin (a London dry or whatever you prefer)
1/2 oz rose syrup (recipe below)
dash of cardamom or other non-fruity, non-Angostura/Peychaud bitters) and/or sprig of rosemary (optional)
2 cocktail cherries, as dark as you can find, to garnish

Equipment: cocktail shaker and strainer, regular ice cubes, chilled coupe or other smallish fancy glasses.

The colder the ingredients, the better. You can put gin in the freezer and it won’t freeze solid, by the way. Advise putting wine and syrup in the fridge to cool, and the coupe glasses in the freezer.

Pour everything but the cherries into a cocktail shaker full of regular ice cubes, shake until the shaker is Very Cold, then strain the drink into a chilled coupe glass.

Place two cherries into the bottom of the glass, along with some of the dark syrupy sludge in the jar, if you like. Serve cold, drink soon.

Rose syrup:

1c sugar
1c water
1/2 c food-grade dried rose petals

Bring to a boil over medium-low heat, stirring occasionally, until the sugar is dissolved and the liquid is deep pink.

I don’t recommend using rose petals from a bouquet; you never know what the flowers were grown with, like pesticides. Also, the dried kind is more intensely flavored. I ordered mine online from Amazon.

Non-alcoholic version!

This is a best guess; I just made this up today and haven’t had a chance to test it.

1c fizzy water, ginger ale, sprite, etc.
1/4c rose syrup
1T dark cherry sludge from the dark cocktail cherries
dash of cardamom or other non-fruity, non-Angostura/Peychaud bitters) and/or sprig of rosemary (optional)
1 lime, juiced
2 dark cocktail cherries

Stir the rose syrup, lime juice, bitters/rosemary sprig, and cherry sludge together, then add a little fizzy water to thin it out. Pour over ice cubes in a drinking glass, then top with the rest of the fizzy water and garnish with two dark cocktail cherries.

If you’re like me, you’ll pour stuff into the cocktail shaker, swish it around to extract the last few drops of flavor from the main drink, and then serve the non-alky version on the side of the alky one, for extra yumminess.

So you want to create a pesterchum handle for your Homestuck alternate identity, the instructions you can find online aren’t helping much, and waaaaah.

Here’s the general outline of what I was able to find online:

1. Come up with a job, title, or role. Capitalize that.
2. In front of that, add some kind of descriptor word. Don’t capitalize that.
3. …
4. PROFIT!!!

I didn’t like it. It’s waaaaaaay too easy to come up with underwhelming handles like “bigMother” or “reallyBoss.”

Meh.

Given that I only have 4 known pesterchum handles to work with after completing Act I and the first part of Act II, that is, John/ectoBiologist, Dave/turntechGodhead, Rose/tentacleTherapist, and Jade/gardenGnostic (and I haven’t even met Jade as a character yet), I knew that whatever I came up with wouldn’t reflect a complete understanding of the handles. However, I fail to see how I could do worse.

After quite a bit of pondering, I came up with a more nuanced rule set, then tested it out on Star Trek: The Next Generation characters to amuse myself. Success!

To follow my current suggested process, first answer these four questions. Please note that for questions 1 and 2, the answers don’t have to sound like a pesterchum handle yet; that’s what questions 3 and 4 are for.

1. How do you want to help others (answer as sarcastically or seriously as you want)?
2. What’s your favorite obsession, not your biggest one, but the one that, however briefly, made you happiest?
3. What is one noun (or adjective, but a noun is better) related to that obsession, the more specific the better. (Tip: If you have a word that is a brand name or other complex term, you can just use one part of the term.)
4. What is a job title, occupation, or role related to your “how to help” answer in question one?
5. BONUS! Use g-a-c-t for the initial letters; various sources have assured me this is important, but I think that’s a streeeeeetch for non-canon characters (in other words, us).

Once you’ve done those four steps, capitalize the first letter of the answer from 4, don’t capitalize the answer from 3, and put 3 in front of 4 (no space between stuff; also, this style of capitalization is called “camel case”).

Here are the ST:TNG pesterchum handles I came up with. Answers below if you want to treat it like a quiz.

1. spotOptimizer
2. fluteEthicist
3. batlethGargoyle
4. waltzAttending
5. truffleConfidante

I ran Ray through the process and we ended up with hoodieConfidante (Undertale Sans + listening to people), although we were recording video at the time and I may have rushed her a bit, so I suspect that it’ll change.

Mine actually comes from an old cooking blog I used to have for a while: piquantAlchemist. It would be better with a noun, though, so an alternate handle might be sharpeningstoneAlchemist.

Okay, that’s probably enough text to make sure the answers don’t appear right below the questions…have fun, and please do leave us a comment with your chosen handles if you follow this system!

Answers:

1. Data
2. Picard
3. Worf
4. Crusher
5. Troi

De’s Recreated Ecto-Cooler recipe

Ecto Coolers: lime green food coloring, 3.5 oz lemon lime gatorade, 3.25 oz Sunny D (half a mini bottle). Combine, stir, taste.

Recommended: If you use gel-food dye, melt it in warm water and stir, then add everything else in (maybe with ice), because otherwise it congeals on the bottom.

If you’d like an alchoholic version, add 3/4 oz bourbon, Ice, and a splash of tonic water.

Howdy everyone! Sorry for the delay, we’re not dead yet, we promise! We’ve just been in a mix of moving to another place and having technical problems all mixed together.

We’re mostly done with the moving stuff, and we thought we had a fix on the technical stuff, but it might secretly still be wack still. We’ll see next episode, I guess? (It’s mostly the cutting in half stuff. The file reducer is either being weird, or the laptop we’re recording on is being weird. Probably a mix of both, honestly.)

In fun news, We’ve now got those clip on microphones! Now whenever we lean over to check our notes, you won’t miss out on our weird mumblings anymore, wahaha! No escape now!

I’ve also got some frog pictures (based off of SorrelsSouls’ cool 3d printed frogs! check out one of her videos here!) as a slight bonus?

Anyways, this is Ray signin’ off! See y’all later!

Happy Holidays everyone! We’re gonna be a bit late on posting a video due to said holidays. In return, here, have a link to a new frog!

Welcome! This is a site dedicated to Herpetology of the Apocalypse: A Homestuck Commentary! You can find our videos here. There are two of us here, Ray (me) and De! As you can probably tell, this site’s a bit of a work in progress right now, but we’ll be adding to it as we work through this project of ours.