People cry, not because they’re weak. It’s because they’ve been strong for too long.

Saddness

Moon Kingdom

Flica - The Space Elevator

Aurora Echo

Had this one in the vault for some years now and for being awesome fans I'm dropping in for the holidays. Merry Christmas!!!

Autumn Skies

Dub on the Keys – Orchestral Cut 🎧🔊

Slow orchestral phrases drift through space and silence.
Strings breathe, brass holds weight, harmonies unfold with patience.
Each movement arrives gently, each resonance allowed to fade.

This version moves in long arcs rather than beats.
Measured, restrained, quietly expansive.
Nothing demands attention — everything rewards listening.

For late hours, wide rooms, and listeners who stay.
No urgency. No excess. Just presence and tone.

AI-generated source material, shaped and expanded in the DAW.
Concept, selection, and post-production by Doc&Dub.
AIGDub°+

Dub on the Keys – Orchestral Cut  (AIGenDub°+)

Cowboy Bebop OST 3 - 11 - Ave Maria

life is unfair. 
life is ramen.

how to make ramen

Ingredients

    For the stock:
    3 cups of chicken stock
    2 cups water
    3 garlic cloves
    4 tbsp soy sauce
    1 tsp worsterchire sauce
    1/2 tsp chinese five spice
    dash of chilli powder
    1 tsp white sugar
    2 slices of ginger
    For the topping:
    375g ramen noodles
    400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
    100g baby english spinach leaves
    4tbsp corn kernels
    2 hard-boiled eggs, peeled and halved
    For the garnish:
    1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
    sprinkle of sesame seeds
    sliced green spring onions (shallots)

Method

        Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.

        In the pot of boiling water, cook the ramen noodles for 5min then strain.

        In a stockpot or large saucepan, place the chicken stock, 4 pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.

        Divide the noodles into 4 soup bowls. Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each.

        Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.

        Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving.

Saddness

RiceBunny