" @kirakira@furry.engineer
@catgirl_so
awawaaraa 💜💕
these are advanced techniques that I’m sharing with it
writing a 3d renderer is funny because it’s like oops, i put a 0 where the 1 should be and now the cube is doing backflips and also noneuclidean and i think time is turned inside out
I'm thinking about finally really making my website a real thing and would like a fresh logo for it
something in flat style monochrome white-on-transparent. I also want a text mark for use with this logo.
It's intended to be used for personal purposes at the moment though I may want to use it for commercial purposes in the future (i will renegotiate commercial licensing for the mark with you if [and before] it is used commercially
)
if you are interested in creating such a logo and mark, please reply with a sample or two of logos, fonts, etc from your portfolio and your pricing! I'll probably be looking to buy around the start of april
boosts very much appreciated as well 
wanna make a plural? just add an "s"!
@foxysen it’s not a myth exactly, but the effects are dramatically overstated as far as i know. my personal take is that the HMF content in honey isn’t high enough for me to worry about. coffee has the same substances but in much higher concentration, for example.
@tenkoman @foxysen to clarify: heating honey doesn’t create acrylamides, but specifically when honey (or any reducing sugar) is cooked at a high heat with any food which contain asparagines (potatos and starchy foods are high in these). put another way, anything that creates the Maillard reaction
heating honey by itself creates 5-hydroxymethylfurfural (HMF). typically, honey contains about 40mg/kg HMF (and instant coffee contains anywhere from 300-2000mg/kg lol)
@eclairwolf you’ve got me beat. im not even good at pretending 