I just found your blog and I am absolutely enamored by all these designs! I did have a quick question though
I'd love to one day visit Japan, and I love the idea of attending a festival in a rented yukata. However, I'm concerned about if I could wear one or not due to the sleeves. I'm disabled and get around using forearm crutches, and have difficulty fitting larger sleeves in them.
I guess I was just curious about if either the sleeves could easily be pulled back to my elbows, or if maybe there are yukata with shorter sleeves (I've never seen them myself at least.)
Hi! I am so happy you fell in love with kimono fashion <3
As for your question, there is a fantastic way to accomodate your crutches: tasuki 襷 sleeves holders. Those are cord used for holding up sleeves out of the way (when doing chores, physical/messy activity, etc).
You can see below how tasuki are tied: basically think of an ∞ with the crossing on your back and the loop up front gathering up sleeves on your sides:
Depending on your mobility, you can pre-knot the cord beforehand then slip it around your body.
The "right" way of doing it is this one:
Though to be honest, most people do like this and call it a day xD:
I am not sure how your mobility is so I'll also add other options to mix and match in order to nicely enjoy summer festivals in kimono attire:
Happi 法被 (festival coat): if you don't feel confortable strolling all day/night in yukata (the tighness of around your legs might be cumbersome), wearing a coat like those over your "normal" clothes is a good option to still be in festival mood :) Some are sleeveless, some have tube sleeves, and if not pair them with tasuki sleeves holder and you'll be good to go!
(pic below from)
Nibushiki kimono 二部式着物 / nibushiki yukata 二部式浴衣 (two parts kimono/yukata): exactly what it says on the lid, those are kimono/yukata tailored in two parts, a skirt and a top one. Those might be harder to find in rentals, but have the convenience of being super easy to put on while being less prone to unraveling :) The two parts are also gentler on the figure as you can more easily adapt tighness etc. If you're are able to shop for a yukata beforehand, altering is pretty easy: chop in two, add ties and you're ready to get dressed ;)
Tsuke obi 作り帯 (two parts belt): in the same spirit as above, those are pre-tied obi belt, with a wrap-around part and a knot part. They are super common for children, but also exist for adult. Altering a pre owned obi is also super easy, see for example this past note (for nagoya obi styled taiko knot).
Yukata can be worn with hanhaba obi (half width belt), heko obi (soft belt), or kaku obi ("men" belt). Heko obi would be my recommendation as those are unisex, comfortable, and suuuuper easy to tie.
If you want to try hanhaba or kaku, I'd advise for karuta musubi, a flat, sturdy, and unisex knot pretty easy to tie.
Hope your travel project will come true and that you'll have fun :D
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24 Hour Red Sauce
Since I am making this right now as I type, I thought I would share one of my sauce recipes. The long cooking time may seem daunting but that's also what makes it difficult to mess up. There are probably typos and I never before have written this down but here it is.
24 hour red sauce
People ask me sometimes “How did you make this sauce?” and I usually say something like, “Well, I cook it a really long time.” But now I will share, roughly, how I do make that sauce.
In spite of my part-Italian family, This is my recipe not a family one. My mother and Italian grandmother showed me how to make sauce but frankly, theirs was not that great. Okay, serviceable, not amazing. Perhaps, like many people I learned to cook at an early age because I didn’t like other people’s food. I went to one of those terrible schools where they would make you eat what they gave you. I’m stubborn and refused their overtures, and as I went forth in life I said no to many things. and thus never developed a taste for them. I’m basically the opposite of Anthony Bourdain.
Because I am a vegetarian, I would bring Lasagna or the like to holiday meals for friends and family and over time I endeavored to make a sauce that would stand up in lasagna, stuffed shells or other sauce killers. I make other sauces but this is the favorite of my friends because, I think, the long cooking time makes for a complex flavor.
I’m not the New York times, so this is a little rough in terms of measurements but the beauty of red sauce is that you taste as you go.
-7 tablespoons extra virgin olive oil (I use Tuscan olive oil such as Vetrice for critical stuff but it can be waste of money in long cooking sauce. Any good olive oil with a little bite will work)
-2 28 oz cans of Bianco DiNapoli crushed tomatoes. (you can also use Sam merican, Mutti or what have you, but I like these best)
- 14 ounce Bianco DiNapoli whole tomatoes (opinions differ on crushed vs whole, I use a mix)
-25-35 cloves fresh garlic, finely chopped
-½ to 3/4 oz fresh basil leaves, chopped (this depends on how many stems you get and how pungent the basil is)
-Vegetable broth (this will add salt, if you want less salt use low sodium broth. If you’re not a vegetarian, you can use beef or chicken broth too).
-Full bodied red wine, like Cabernet, Merlot or Rojas. Don’t break the bank but don’t use something disgusting, you’re eating this.
-1 dried bay leaf (yes you have to)
-¾ teaspoon crushed red pepper (I use a whole teaspoon actually)
-½ teaspoon coarse ground black pepper
-1 medium to large sweet onion
Get a big sauce pan because red sauce will splatter as cook it and it's easier if that doesn’t end up on your stove.
Chop the whole tomatoes (I do this by hand but you can use a food processor) set aside in a bowl.
Under low heat, put the olive oil in and add the garlic and the red pepper, saute a little until the garlic becomes a little glassy.
Add the crushed and chopped whole tomatoes, increase the heat to medium. Set aside the cans.
Peel your onion (you can use two if they are small) and chop it in half. Now look where the sauce comes up to in your cooking pot. Make a little mark (obviously on the outside) of your pot or just wing it.
Fill one empty can half way (14 oz) with vegetable broth and slosh it around to get the remaining tomatoes out of it. Add the black pepper and bay leaf and pour into the sauce.
Fill the other empty can half way with red wine (also 14 oz), a Cabernet is good here, slosh it around and add to the sauce. Now you have wasted nothing except your life cooking this sauce.
Add the two halves of your onion to the sauce. Stir in about half the chopped basil.
Cover the sauce with a lid with a hole in it or half cover it allowing some steam out and turn the stove way down below a simmer. You should even being seeing regular bubbles I the sauce at first and they shouldn’t be appearing rapidly ever.
Every hour tell Michael to stir the sauce (or do it yourself)
Pour a glass of wine and drink it.
Cook it half covered for 4-6 hours on as low heat as possible. You should see occasional bubbles. If the cooked sauce falls below the line you made on your cooking pot, you’re cooking it too fast, but no matter, if that happens, add a cup of 1/3 wine, 1/3 water and 1/3 broth and stir it in. Taste the sauce, it should be pretty good.
Go to bed and out the sauce in the ice box (My grandmother said Ice Box, refrigerator is what it means).
When you get back up in the afternoon (if you get up early, who even are you) uncover the sauce and put it back on low heat simmering or below. Add another two cups of the wine-broth-water mixture and cook for another 5-8 hours. Remember to stir.
When the sauce tastes amazing and you can’t stop tasting it, remove the onions and bay leaf and throw them away. Turn the stove off. Add the rest of your fresh basil and stir it in. You don’t have to use all the basil but basil is not a bad thing. Let the sauce cool for at least an hour. Serve or store. Drink the remaining wine.
It’s actually difficult to ruin this sauce if you follow these guiding principles-
1- You want roughly the same amount of sauce you started with before you added the liquids (wine, water and broth). So you want to see about 50-65 oz of finished sauce depending on how thick you like it.
2- Cooking the onions provides the sweetness to take the acidity out of the sauce, if it’s not sweet enough to can add another onion but it should all even out with more cooking. More sugar will be released from the onions over time. The sauce should be spicy and somewhat strong and acidic but also smooth and flavorful. Add more of your liquids if the sauce is too thick, cook more if it’s too thin. Don’t use sugar.
3- The red wine is a big flavor in this, the alcohol will cook off but flavor is part of the dynamic. Sicilians will tell you to use paste, but that’s a different sauce.
4- I cook this sauce for as long as 24 hours but you don’t have to to make it good. It depends a lot on how high your heat is, how much liquid you use etc. but I would recommend no less than 7 hours of cooking. Otherwise the magic doesn’t happen.
5- Make this often, tweak to your taste, you will return to it each time affirming its power to sustain you in a harsh and unkind world.
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Chapter 3 is Live!
Hello everyone! I hope you are doing well.
Just wanted to announce that the demo for God-Cursed has been updated to include chapter 3. It has been submitted as part of the Amare Games Festival 2024. I don't believe it will be game-breaking if you do not fully restart, but I recommend that you try to zip through the first chapters if you are only wanting to see what’s new in chapter 3.
https://wings-of-ink.itch.io/god-cursed
Some notes on the update if you are interested…
Chapter 3 is quite large and has more than doubled the word count - but keep in mind that includes coding and text that is entered for multiple passages. This chapter was actually shortened from my original vision to accommodate time constraints and as the current ending point provided a natural break after a very hefty segment. Unfortunately, you will have to wait a bit to meet the last of the ROs.
Several general updates were made and even to chapters 1 & 2 were touched up. This includes: simple corrections to typos and grammar, the altering of some values for certain variables, the addition of MC hair customization options (white hair added, option to have MC go grey as well), and some general improvements to some of the text.
The Codex was also updated with a good bit of pantheon information, the contrast color for dark mode links was improved, a link to a bug/error report form was added to the menu, and trigger warnings were updated to include things that will come up even beyond chapter 3.
Chapter 3 will continue to be refined as it did not get the amount of editing and testing that I would have liked, and there’s one or two smaller extras that I didn’t have time to add. Please report errors to me via the linked Google form in the game menu - nothing is too small. I think I caught the biggest, game-breaking, errors over the weekend, but there’s likely some issues with code floating around. If you are uncomfortable using the form, you can send me an Ask through Tumblr as well.
I hope you enjoy this little update! I found it enjoyable but not as exciting as I would have hoped (personally), though there are some very fun antics you can get up to. The next installment will have a lot more adventure (and mishaps), and you’ll finally get to meet all the main players of your story!
Take care!
~ Lunan
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