<img src="https://image.civitai.com/xG1nkqKTMzGDvpLrqFT7WA/36587f72-9f40-4e19-8bd5-de8ff7c46327/original=true/36587f72-9f40-4e19-8bd5-de8ff7c46327.jpeg" />recommened negs - <code>artist name, watermark, signature, realistic, photorealistic, score_1, score_2, score_3, jpeg artifacts, sepia, ye-pop, deviantart</code>Special thanks to @RAMTHRUST for the help with the anima model! Hey guys! Hope you love using this new model as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.Sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Soft Pretzels ~Ingredients:For the pretzels:1 tablespoon active dry yeast1 tablespoon barley malt syrup or light brown sugar1 1/2 cups warm water, divided (dont be afraid to add more if needed)5 cups all-purpose flour3/4 teaspoon fine saltFor the Baking Soda bath:2/3 cup of baking soda10 cups of waterPretzel salt or coarse saltInstructions:Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.Make the dough:In the bowl, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix until combined.Knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough.Shape the pretzels:There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 24-inch long log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes before bathing in the lye.For the Baking Soda bath:In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 1 minute, pushing the pretzels into the water to submerge occasionally. Proceed with the recipe as written after the lye bath step.Bake the pretzels:Bake both trays at 400°F for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels.~ Vixon's recipe for Beer Cheese Dip ~Ingredients:¼ cup unsalted butter¼ cup all-purpose flour1 teaspoon onion powder1 teaspoon garlic powder⅛ teaspoon cayenne pepper½ teaspoon salt1 cup milk⅔ cup beer1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce2 cups shredded sharp cheddar cheese1 cup shredded Gruyere cheese or Swiss cheeseInstructions:In a medium saucepan, melt butter, flour, onion powder, garlic powder, cayenne pepper, and salt over medium heat. Cook for 1 minute.Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.Turn off the heat and add the cheddar and Gruyere cheese. Stir until melted and smooth.

Vixon’s NSFW Milk Factory

a flatter look better posing and characters

vixonSNSFWMilk_animaV2.safetensors

anima V2

anima

Illust V2

illust

creator: freckledvixonCFG - 6Sampler - euler aSteps - 35these settings are just what i use and you can always try different thing!recommened negs - artist name, watermark, signature, realistic, photorealistic, score_1, score_2, score_3, jpeg artifacts, sepia, ye-pop, deviantartSpecial thanks to @RAMTHRUST for the help with the anima model!Hey guys! Hope you love using this new model as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.Sometimes I pop a little bit of extra info into the About this Version section right next to it, too.And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰~ Vixon's recipe for Soft Pretzels ~Ingredients:For the pretzels:1 tablespoon active dry yeast1 tablespoon barley malt syrup or light brown sugar1 1/2 cups warm water, divided (dont be afraid to add more if needed)5 cups all-purpose flour3/4 teaspoon fine saltFor the Baking Soda bath:2/3 cup of baking soda10 cups of waterPretzel salt or coarse saltInstructions:Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Spray with nonstick cooking spray or grease with butter.Make the dough:In the bowl, combine the yeast, barley malt syrup/sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix until combined.Knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough.Shape the pretzels:There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into about a 24-inch long log. The thinner the log, the crispier the pretzels. The thicker, the softer the pretzels.Shape the log into a letter U. Cross the arms placing one over the other, then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment-lined baking sheets.If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes before bathing in the lye.For the Baking Soda bath:In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 1 minute, pushing the pretzels into the water to submerge occasionally. Proceed with the recipe as written after the lye bath step.Bake the pretzels:Bake both trays at 400°F for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels.~ Vixon's recipe for Beer Cheese Dip ~Ingredients:¼ cup unsalted butter¼ cup all-purpose flour1 teaspoon onion powder1 teaspoon garlic powder⅛ teaspoon cayenne pepper½ teaspoon salt1 cup milk⅔ cup beer1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce2 cups shredded sharp cheddar cheese1 cup shredded Gruyere cheese or Swiss cheeseInstructions:In a medium saucepan, melt butter, flour, onion powder, garlic powder, cayenne pepper, and salt over medium heat. Cook for 1 minute.Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.Turn off the heat and add the cheddar and Gruyere cheese. Stir until melted and smooth.

a flatter look better posing and characters


Files with SHA256: d9ebc91527e7ef33048f88d57168500d376c379347546ec4963631ffa0fb5eae