perhaps you could put away your harpoon

amazing-ally: so… my birthday’s coming up…

Mon, 17 Jun 2013 06:27:32 -0400

amazing-ally:

so… my birthday’s coming up…

Photo

Sun, 16 Jun 2013 22:47:40 -0400

pretoriaanikyborgi: onlylolgifs: How to Fold a Shirt in Under...

Sun, 16 Jun 2013 10:42:00 -0400

pretoriaanikyborgi:

onlylolgifs:

How to Fold a Shirt in Under 2 Seconds

no fucking way

I am sorry, Sam Winchester. i was so genuinely confused by...

Sun, 16 Jun 2013 06:57:34 -0400

I am sorry, Sam Winchester.

i was so genuinely confused by this photoset bc i didn’t understand what was happening or the caption and then i realized

yes. i remember this episode of supernatural.

raggedytrenchcoats: #Tumblr

Sun, 16 Jun 2013 04:22:34 -0400

raggedytrenchcoats:

#Tumblr

brakes: like-a-good-angel-cas-is-there answered: Could i ask...

Sun, 16 Jun 2013 03:58:14 -0400

brakes:

like-a-good-angel-cas-is-there answered: Could i ask for Dean and Cas, with Cas showing Dean his wings, If your still doing request please.<3

put my own twist on the prompt I guess :’) I wanna post the rest of the requests in one batch but I’m posting this up now for all my west coast folks who are gonna watch the season finale in a few minutes! (sorry this is misleading tho)

busket: nightguardmod: songoharotto: fabricated-amity: my...

Sat, 15 Jun 2013 01:52:31 -0400

busket:

nightguardmod:

songoharotto:

fabricated-amity:

my entire math life

This is basically the problem with the entire modern educational system.

Time to do unpopular opinion? Time to do unpopular opinion.

Balancing a checkbook is applied addition and subtraction, stuff of the third grade. Okay, yeah, it is a failure of the modern educational system if he hasn’t learned it by now.

Imaginary numbers interact with real numbers (1, 2, π, 1.5, etc) for complex numbers, and are useful if you want to get into engineering or science — you know, high paying jobs.

Remember Tomb Raider? How they make her turn? Quaternions, which use THREE sets of imaginary numbers.

Like how your cell phone gets reception? That requires resonance, the understanding of which can be aided by complex numbers.

And don’t even get me started in the more exotic physics like fluid dynamics or quantum mechanics. That is, the forefront of how planes fly and how computer chips work.

There’s this term, innumeracy, that is to math what illiteracy is to english. One thing that bugs me is when ignorance is paraded about, when one acts as if math is an optional knowledge. Doubly so when it’s the very thing holding them back.

The failure is not in teaching these things, but the lack of teaching about why we should care about these things.

not to mention that high level math like this sharpens critical thinking and step by step problem solving, a useful and necessary skill regardless of whether you’re going into a job that requires math or not. nobody would put that shit in the curriculum or even work to discover it if it wasn’t of use to anyone.

drwagc: jagiv: I was just explaining to my friends how bald...

Fri, 14 Jun 2013 07:50:09 -0400

drwagc:

jagiv:

I was just explaining to my friends how bald eagles are like pigeons in Alaska.

Freedom truck

allonsyblue: i hate absolute-best-posts so much

Fri, 14 Jun 2013 07:13:16 -0400

allonsyblue:

i hate absolute-best-posts so much

electrikfeather: niknak79: Deleted tourist from photos HOLY...

Wed, 12 Jun 2013 23:31:45 -0400

electrikfeather:

niknak79:

Deleted tourist from photos

HOLY SHIT

Photo

Wed, 12 Jun 2013 20:58:43 -0400

lady-tyrell: varys has so much attitude at every council...

Wed, 12 Jun 2013 09:47:50 -0400

lady-tyrell:

varys has so much attitude at every council meeting it’s the best

Iwan Rheon mocking Jon Snow [x]

Wed, 12 Jun 2013 05:26:30 -0400

_{Iwan Rheon mocking Jon Snow [x]}

ink-splotch: mangosteel: Keeping this FOREVER. All look...

Tue, 11 Jun 2013 23:59:50 -0400

ink-splotch:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

Knowing how to make a soup, stew, or chowder is one of the most versatile things you can learn. IT’S REALLY EASY I SWEAR. There is a basic framework from which you can make practically all soups with just a little tinkering:

1. SOFTEN AROMATICS
2. BROWN MEAT
3. REDUCE ALCOHOL
4. ADD TASTY LIQUID AND HARD VEGGIES
5. BOIL TIL SOFT
5b. (THICKEN NOW IF MAKING STEW. OR POT PIE FILLING)
6. ADD SOFT VEGGIES
7. ADD SEAFOOD
8. TURN OFF HEAT
9. FINISHING TOUCHES

1. SOFTEN THE AROMATICS: In some kind of fat (olive oil, butter, sesame oil, bacon grease…) + a pinch of salt, you want to cook your “aromatics” for about ten minutes or until they are soft and the kitchen smells AWESOME.

What are aromatics? It’s pretty much What It Says on the Tin: veggies that make a tasty aroma. There are a couple of classic “trios” of aromatics in different cultures. They’re a good starting place before you get comfy enough to start swapping the around:

Cajun/Creole: onions/celery/bell peppers (This is the base for gumbo)
French: celery/onions/carrots (The carrot is cheating, though— it’s not technically an aromatic but shhhhh).
Iberian: onion/garlic/tomato/peppers
Italian: onions/garlic/celery
Chinese: ginger/garlic/green onions
Thai: basil/ginger/lemongrass

You can add spices now, too. Pepper, garlic, cayenne, dried mustard for a bit of a kick, dill for fishy things, allspice for a bit of a more Mediterranean beef stew… experiment!

2. BROWN MEAT

If you’re using seafood (fish, crab, lobster, shrimp), wait til later— you don’t want to overcook that. But if you’re using beef, pork, chicken, sausage, toss it in now and brown it for tasty reasons.

3. ADD ALCOHOL. SIMMER UNTIL THICK.

If you’re doing a clear soup, a seafood dish, or a chicken dish, white wine is awesome.

If you’re doing a heavy stew, Guinness work especially well with beef; I like red wine with my pork.

You can tell it’s thick when you scrape your spoon across the bottom of the pan and the liquid flows slowly, rather than rushing, to fill the scraped-clean space.

4. ADD TASTY LIQUID AND HARD VEGETABLES.

Your “tasty liquid” will provide the broth base—so use beef, chicken, pork, shrimp, or veggie broth. Apple juice can spike the flavor a little too, sometimes. It’s okay but less spectacular to just use hot water.

Hard vegetables are added: potatoes, carrots, sweet potatoes, noodles… The veggies that you need to soften before you want to put them in your mouth. (OK noodles aren’t a vegetable but STILL).

5. BOIL TIL VEGGIES ARE EASY TO PRICK WITH FORK/YOU EAT ONE AND IT DOESN’T TASTE NASTY.

No, seriously, taste one. Taste EVERYTHING. (Except raw meat). Trust your instincts. Add more spices if things aren’t working for you. Drop in some apple juice if you need a note of sweetness. Salt and pepper.

5b. IF YOU’RE DOING A STEW, YOU NEED TO THICKEN IT NOW.

How do you thicken things? You’re going to add some sort of flour (wheat flour, arrowhead flour, tapioca…) and it’s going to basically, on a very small level, EXPLODE in the heat, sending out tangling protein strands which will capture liquid and make a nice thick matrix of tasty.

More practically: If you’re doing soup for about 4+ folks (a medium size pot), mix 1/4 C flour and a cup cold liquid (broth, milk, water, wine, apple juice…) in a glass until it’s smooth. Then pour it into your hot stew, mixing until it boils for about a minute.

(The pre-mixing with the cold liquid helps it from EXPLODING early and clumping. Ew clumps. If it DOES clump (oops), one option is to drain the broth into a different bowl and then blend or puree that, then add it back to the main dish).

6. NOW THE SOFTER VEGETABLES.

Ex. Spinach, corn, broccoli, tomatoes, peas, basil leaves, cooked beans (if you’re making a chili, say), asparagus, mushrooms (mushrooms also work well in the AROMATICS stage, if you just want their flavor, not their form)…

These are the ones you don’t want to overcook (overcookedness, I swear, is the reason most people hate veggies so much). So this means you’re almost done! Isn’t it EXCITING?

7. ADD SEAFOOD

Seafood also hates being overcooked. Just put your cubes of fish, handful of crab, or dozen shrimp on top of the surface. Put a lid on and just WALK AWAY for about five minutes. When you come back, they ought to be fairly cooked though. If they’re not perfect, the heat of the dish will finish them off as we work on the final touches.

8. TURN OFF THE HEAT.

9. FINAL TOUCHES.

This is the main place CLEAR SOUPS, PUREED SOUPS, CHOWDERS, and STEWS deviate from each other, other than just in ingredients.

SOUP: You’re pretty much done! Good job.

You could mix in a couple eggs to make egg drop soup.

You could toss some chopped fresh herbs in at the last minute.

PUREED SOUPS: Puree it. Quite intuitive, really. Maybe add a dash of cream.

CHOWDERS: Pour in ~1/4 C cream. Stir in. Taste. Add more cream/salt/pepper as needed.

STEW: You already thickened it (yay you! See step 5b). It should be smelling fairly tasty.

10. EAT. YUM.

With this you can make ANYTHING. Well, if anything is a soup, chowder, stew, pot pie…

Examples:

Basic Seafood Chowder:
sautee onions/garlic/leeks
brown spicy sausage
add white wine, add chicken broth
boil potatoes
add corn/spinach, crab, cream, salt/pepper/cayenne

Basic Stew:
sautee onions/garlic/carrots/tomatoes
brown stew beef
add Guinness, beef broth/apple juice, potatoes/carrots/sweet potatoes/turnip
THICKEN

Basic Chicken Noodle Soup:
sautee onions, celery, carrots
brown chicken
add chicken broth, boil noodles
add some shredded basil/thyme/rosemary

cumber-porn: do-fish-have-fingers: meetraspberry: sammydeanplu...

Tue, 11 Jun 2013 17:29:56 -0400

cumber-porn:

do-fish-have-fingers:

meetraspberry:

sammydeanpluscas:

sherlawkward:

sassy-fox:

ackleyte:

mmm by ~pompei77

Indeed.

Biggest

I don’t remember this photo shoo- OH MY FUCKING GOD.

wait.. what

wait is this… art? ARE YOU SERIOUS. I AM SO DONE.

somEONE DREW THAT WHAT THE FUCK

THIS IS NOT A DRAWING I WILL NOT BELIEVE BELIEVE IT NOPE I’M DONE

I’m not even part of this fandom, but DAYUM.

Holy shit! This is amazing!!

oh my god everyone calm the fuck down it’s a photomanip

Photo

Tue, 11 Jun 2013 10:52:02 -0400

Random fact of the day

Tue, 11 Jun 2013 04:10:52 -0400

fluffmugger:

“Blood is thicker than water”, when used in the context of family over friends, is in fact a wildly incorrect bastardisation.

The true, full quote is “The blood of the covenant is thicker than the water of the womb,” and refers to relationships forged by choice holding deeper meaning than those of mere biology.

ignorant and incredibly vicious comments about you on reddit are just the best

Mon, 10 Jun 2013 16:29:15 -0400

ignorant and incredibly vicious comments about you on reddit are just the best

surfacage: do you ever have that feeling…. technology makes...

Wed, 05 Jun 2013 22:19:41 -0400

surfacage:

do you ever have that feeling….

technology makes everything imaginary, my friend

NEVER HAS THERE BEEN A MORE RELEVANT POST!!!!!

purplekecleon: i know it probably looks like things bother me exponentially more than other people,...

Wed, 05 Jun 2013 04:27:11 -0400

purplekecleon:

i know it probably looks like things bother me exponentially more than other people, but i think that is because

1) when things bother me to the meltdown point i have a hard time staying quiet

2) for whatever reason, i have a decently sizable audience

3) the above point also means that a ton of people feel entitled to me and my time, which is rather frustrating, and means i get to deal with a lot of shit on the side that most of you will never see or hear about

the combination of all of these things makes it seem like i am angry most of the time (I am not) because there is a huge volume of people who feel like they are entitled all coming my direction

this is why I have turned asks off, and also why i have receded a lot, and it has been very nice for the most part

strangely enough (not really), I’m starting to realize my other well-known artist girl friends also experience this problem. and they solve it by not really talking about things that annoy them - or by facing backlash by being upset about genuinely shitty things. and because *they* are the upset ones, clearly they are the problem by making ~other~ people uncomfortable

boy oh boy what a world.