iiinova — where your digital self keeps evolving

Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 17/09/2026

waiiit i fuck with this so heavy, it’s like the peak autumnal palette

aries sun - signal flame (a vivid orange)
virgo moon - quiet eucalyptus (a muted green)
leo rising - marigold flash (a marigold-like yellow)
aries venus - spiced coral (a salmon color)

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 02/09/2026

this is true, which is why they were my first choice to draw my Other. commission check NOW!!!!!!

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 28/08/2026

first few paragraphs in and i’m already going “ohh i get it now. you’re not worth listening to” whole column is full of self-important speech, as if ALL work isn’t already commoditized by nature of it being A Job. people learn best when they’re working with a fair wage and fair hours, Evan!

“Have a nice weekend, Mike. I’m off to Florence to see the latest by the scribbler, Macky Velli. The ceiling is really shaping up. You’ll be done in no time. BTW—Please remind Big Pappy that my salary will be increasing July 1. Union orders.—A. Prentiss”

Such is the sticky note that might have been left by an ungrateful and transactional apprentice to Michelangelo while grinding paints and learning fresco painting from the master.

Thankfully, there were no fresco painters’ apprentice unions in 1508. And the world has enjoyed the incomparable Sistine Chapel since.

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 23/08/2026

yeah!! got it from my cooking buddy Ivy, i made a couple slight adjustments from their version and they made some adjustments from the original, yk how it goes. also i think next time i’ll add a little bit of cayenne to the soup before letting it simmer, to give it a kick

Ivy's Chicken & Sausage Gumbo

2 tsp. Accent

1 tsp. freshly ground black pepper

1 tsp. smoked paprika

3/4 tsp. garlic powder

1/2 tsp. mustard powder

1/2 tsp. cayenne

5 bone-in, skinless chicken thighs

Vegetable oil

Cooking fat

2 rounds of andouille sausage, sliced into coins

61/2 cups low-sodium chicken broth, divided

1 cup all-purpose flour

1 large vellow onion, finely chopped

6 1/2 cups low-sodium chicken broth, divided
1 cup all-purpose flour
1 large yellow onion, finely chopped
1 large green bell pepper, finely chopped
2 stalks celery, finely chopped
2 bay leaves
4 cloves garlic, minced
3 green onions, sliced (whites and greens separated)
2 Tbsp. fresh thyme, chopped
Steamed brown rice
Hot sauce (optional)

In a small bowl, combine the accent, paprika, pepper, garlic powder, mustard powder, and cayenne.
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil over medium-high heat. Pat the chicken thighs dry and season all over with 1 tbsp plus 2 tsp of spice mixture. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes.
(The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl.
Add the sausage to the same pot and cook until it starts to brown slightly and the edges begin to curl, about 3 minutes. Transfer the sausage to the bowl with the chicken.
Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind. Pour the deglazing liquid over the chicken and sausage and set aside to cool.
Make the roux:
Wipe the pot clean and return to medium-high heat. Add a mixture of oil and cooking fat, about 1 cup, and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue

Make the roux:
Wipe the pot clean and return to medium-high heat. Add a mixture of oil and cooking fat, about 1 cup, and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, around 1 hour. (The texture should resemble wet sand.)
As soon as the roux is cooked to the point you want, carefully add the onion, bell pepper, celery, bay leaves and a big pinch of accent. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning. Add garlic, scallion whites, and thyme, and cook for an additional 1 minute. Whisk in the remaining 6 cups chicken broth.
Using clean fingers or a fork, shred the chicken into bite sized pieces, then return the chicken, sausage, and deglazing liquid to the pot. Bring everything to a simmer and cover. Allow the gumbo to simmer for at least 1 hour (and up to 4 hours) to give the flavors a chance to meld.
Remove bay leaves and top with green onions before serving, add a dash of hot sauce to your bowl if you want

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 23/08/2026

hey holy SHIT my roux came out so dark and toasty and beautiful. this is the best looking roux i’ve ever made im so proud. i was whisking this bad boy for a full HOUR before adding the veggies

my roux, chestnut brown, nearing the end of its time cooking

my roux, deep dark brown, finishing cooking with the veggies added

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 22/08/2026

(screenshotting instead of quoting bc i hate having attention on me) can we stop throwing these kinds of “transphobe is secretly trans” theories around that make it out to be that queer people are responsible for our own oppression. can we stop this. we’ve got shit to be doing cmon

assigned media reposting a video titled “is JKR secretly a self-hating trans man?”

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 22/07/2026

this gal makes the softest most gentle biscuits i ever seen, she’s just lucky she’s cute

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 13/07/2026

art fight attck number uhhhh i forgot how to count single digits!!! Rave for Masch4 🎆 #art #artfight #artfight2026

Rave (she/her) for Masch4 on artfight | a sorceress character with short dark hair that's streaked with red, twirling red magic around her fingers. her lacy sleeves flow around her as she does so | hutch TRAPNASTER 2026

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 03/07/2026

2nd artfight attack, for @phoxarts.gay 🔥 just as experimental as the last, but the amt of times i went "wait i might be goated" while figuring this one out was off the charts bro #artfight #art #artfight2026 #teamtragedy

preston quinns, he/him, oc of @phoxarts | a canadian/indigenous Red Dead oc, dressed in western clothes and leaning on a windowsill that spills reddish light onto him as he smokes a hand-rolled cigarette

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 02/07/2026

first artfight attack that i CANT SUBMIT BC I CANT ATTACK SPECTATORS FOR SOME STUPID ASS REASON. im developing my style to be optimized for comics, restricting which line weights i use and using a smaller canvas, and im delighted by the outcome oc belongs to f88lfool on most socials #artfight #art

Běi Cǎo, she/they, oc of f88lfool - catlike farmhand with tanned, freckled skin, two long braids, and a bell around their neck

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 02/07/2026

dude i’ve had it periodically get stuck in my head for like the entirety of spring and now it’s gonna happen AGAIN!!!!

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 17/06/2026

here’s red beans n rice, i’ll grab the dirty rice one in the morning :)

Hutch’s Red Beans & Rice
Cajun Red Beans & Rice
★★★★★
Cajun Food, Rice Base
Difficulty: Medium | Servings: several days of leftovers

Description:
What it says on the tin. Keeps well in fridge, about a week or so. Good for meal prep & ARFID days, well liked by others.

Ingredients:
1 lb dry red beans
Cooking oil
2 horseshoes Andoille or Canun seasoned sausage
1 yellow onion (large)
1 green or red bell pepper
3 ribs celery
4 tbsp minced garlic
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried or ground thyme

1 tsp dried or ground thyme
½ tsp garlic powder
¼ tsp fresh cracked black pepper
½ tsp onion powder
¼ tsp cayenne pepper
2-3 bay leaves
¼ cup chopped fresh parsley
3 tsp Accent
⅓ medium bag brown rice
6 cups water
1 bundle green onions

Directions:
1. Night before, add dry beans to large bowl with double their volume in water. Let soak in fridge overnight.
2. Slice sausage. Add oil to cover the bottom of a large pot, add sausage and cook over medium heat until crisp & brown. Put sausage aside in a bowl once cooked, saving in fridge for now.
3. While sausage is cooking: dice onion, bell pepper, and slice celery. Put aside in a bowl along with minced garlic.

4. After sausage is set in fridge, put veggies into the pot once the oil cools enough to keep it from popping and exploding from the moisture. Sautee veggies over medium heat until onions and celery are soft, allowing moisture from the veggies to help scrape up & dissolve the browned bits at the bottom of the pot left by sausage. This adds flavor.
5. Add:
•smoked paprika
•oregano
•thyme
•garlic powder
•onion powder
•cayenne
•black pepper
•bay leaves
Stir to mix after every addition. Take a whiff. After final addition, stir & cook for another minute to roast the spices.
6. Drain & rinse beans. Add to pot along with 6 cups of water. Stir to combine everything.
7. Lid it. Set heat to medium-high, bring to a boil. Once boiling, turn heat to medium-low and let boil for 1 hour, stirring occasionally. Replace lid every time you stir.

7. Lid it. Set heat to medium-high, bring to a boil. Once boiling, turn heat to medium-low and let boil for 1 hour, stirring occasionally. Replace lid every time you stir.
8. After the hour, beans should be tender. Smash beans with the back of a wooden spoon against the pot, and keep smashing as you let the pot simmer without the lid for 30 minutes to thicken your sludge.
9. While beans simmer those 30 minutes, put rice in a sauce pot with 4-6 cups of water. Lid it, set temperature to high, and bring to a boil. Once boiling, turn heat to low and let simmer for 15 minutes. After, turn heat off and let rice rest for 5 minutes without removing lid. Fluff rice with a fork before serving.
10. Once beans have thickened, add sausage to pot along with ¼ cup chopped fresh parsley and chopped green onions. Taste and add Accent (or salt) to your liking, up to 3 tsp.
-
Serve beans on a bed of rice and mix real good before eating. Don’t forget to pick out the bay leaves whenever you come across them.

Source: Hutch

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 13/06/2026

this is the Other! scarred sludge-fantasy wanderer. gruff and has resting pissed off face, but feels great warmth and protectiveness for the rural communities he lives around

pen sketch of Other in his armor, mismatched and tattered, with a “chain mail” half skirt that’s made of alligator gar scales

commissioned piece of other reclining with his sword, Bloodletter. done by @ccervidae

half finished color ref of other, desaturated hues and a torn face

most recent art of Other, showing an autopsy scar on his chest. a bit of a bear with it

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 08/06/2026

these should be all of em, the ones i have that aren’t pictured are ones i gave to my gf bc she’s delighted by your stickers

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 05/06/2026

the local spy supply store/PI service puts a new dad joke on their billboard every few days and this is their current one. i’m just absolutely delighted by it happy pride everybody

billboard that says “MY DOG ATE MY PRONOUNS, HE-SHE-IT EVERYWHERE!”

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 03/06/2026

i raised em both from kittens, love em both :) and cats Have to know more than they let on, bc i was roommates w my girlfriend fr a couple years before we started dating, n they liked her well enough. but almost as soon as we started dating they just started taking to her more like they take to me 😭

horns, having ousted my worldbuilding notebook from my lap so she could sit there

cable, baby that he is, in absolute heaven while i pet him in my lap

my girlfriend petting cable where he lays against her leg

my girlfriend petting horns, who had gone n laid on her and asked (very loudly) to be pet

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 21/05/2026

This is a cat checkpoint; relinquish your most recent cat picture on your phone

horns, brown tabby with green eyes and a short stubby tail, lounging on my while i’m under the covers in bed eatin grapes

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 17/05/2026

tonight’s meal: french onion soup rolls and loaded fried pickles

french onion soup “bombs” (that’s what the recipe called them but it’s just hollowed out dinner rolls lined with swiss cheese, melted, then filled with homemade french onion soup, topped w shredded gruyère cheese, then stuck in the oven again to melt and then served)

loaded pickle chips, made with homemade breading and topped with cheddar, bacon, and chives

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 15/05/2026

i’m showing my girlfriend old gregg for the first time

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 10/05/2026

epaulette sharks can “walk” using their pectorals along corally sea floors and also on land, where they move between tide pools to feed. they can stay out of water or in low oxygenated water environments for several hours at a time

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Trapper, MLT 🪚🇵🇸 - COMMISSIONS OPEN @trapnaster.bsky.social · 09/05/2026

dude u should see the only picture i have of MY father

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