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#but i have a lot of feelings
arboreal-hiding · 1 year
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Every once in a while, Saiki thinks about his family, and how poorly his father and brother treat him. How maybe they’re the wrong ones.
No, that doesn’t make sense. Because if it was wrong, surely his mom would’ve said something. She’s wildly protective of him. He’s seen her throw down over someone stepping on his foot. She loves him. He’s checked.
Right?
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I‘m once again listening to tdv and oh my god „Für Sarah“ is literally so dear to me because it not only establishes Alfred as being a poor little meow meow but also as fundamentally not the right person for Sarah.
Sarah is very much so looking for a strong, hardened man that is cold, determined, calm. She is looking for Krolock or at least what Alfred perceives the Count to be like.
And Alfred has realized that, he is aware of it but so caught up in his compassionate, gentle and soft self, as well as his own insecurity that he is okay with losing himself to be what Sarah wants/ needs.
And that willingness to let go of his personality/ morals in such a way is strongly connected to the stereotypical female gothic heroine. Alfred takes on the role of „gothic heroine“ right after he arrives at the castle. Maybe even before that. Alfred is active as the professor’s savior right at the beginning of the musical. But even then he is looking for guidance, someone to „follow“ (think about him shouting for the professor). He wants to be the „male hero“, saving the girl, that‘s who he understands himself to be but he is not.
Sarah however is all of those things. From the moment she decides to leave her home (going on the hero’s journey) she displays the stereotypically „male hero‘s“ determination, courage that Alfred is so keen to acquire. So naturally she goes on looking for someone similar to her. Someone that she can not only argue with but also learn from. She is looking for a way out and while Alfred is a good guy (in tune with his emotions, incredibly kind with a huge amount of compassion etc.) he is not and could not ever be her mental equal. He is literally willing to lose himself for her. Which would simply be unhealthy for both of them.
Alfred would not be able to give Sarah what she is looking for, which due to his caring, giving personality, would be his deepest desire/ wish for their relationship. My guy would probably break completely.
Like he literally sais that he'd give his blood for her. And it happens. In the end Alfred has given himself to Sarah completely and thereby lost his own chance of happiness (not ever reaching his academic goals, not being able to uphold his moral code because at the end of the day he will have to kill to survive).
Alfred gives, gives, gives and Sarah takes, takes, takes and through no fault of their own they just wouldn't be very happy together.
[[EDIT: Apparently Sarah has to hold the sponge from above and Alfred has to hold the sponge at the bottom every time they interact with it on stage. Just seemed interesting in connection to this train of thought.]]
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lunarreaper-ut · 1 month
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*Smacks a piece of paper down* Take.
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I sketched this ages ago and I know I'll never post this otherwise so there
Yes there is random lineart in there but that's because I did his marking separately and just pasted it on the sketch
I take shortcuts often
I am a sham
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rainybraindays · 1 month
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ALSO in like the next episode shes talking about his eyes, I'm betting good money all that happens is he says sorry and then they start lessons
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amaradangeli · 2 years
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Okay @heatherelf77, you asked for it...
I have Thoughts about Mr. Tim Bradford in this past episode. So, like if you haven't seen 4x21 'Mother's Day', nope out now...
When Lucy asks if he can see himself married to her, my dude *really* looks at Lucy good and hard, catalogs her earnest face, SWALLOWS HARD, and then looks left while considering it. He's not messing around with her in that moment. He *is* thinking that he could be married to Ashley. Now, I'm not saying he's ready - hell, even he points out that they've only been dating a few months - but he (somehow???) sees a future with her. So obviously, Tim Bradford is a fucking idiot.
This isn't about Tim as much as it's about Ashley, but she's only relevant as Tim-adjacent so here we go... When Tim talks about Lucy thinking he's going to propose there's a moment where she's *desperate* for him to propose. Then, when he tells her he's not going to she goes whole hog on "oh I don't want to get married/have kids" and I swear most women who want BOTH those things have said those bald-faced lies to at least one man they wanted to lock down. Then Mr. "yeah, I can marry her" looks relieved? Dude, you can't even unmix your own messages! I mean, not ready is not ready, but then...
Did you see his face when Ashley says no marriage/kids. I mean, I still believe she was lying her ass off but in that moment, Tim's already rethinking Ashley. How serious about her could he possibly have ever been if his emotions can run the gamut that quickly?
But wait, there's more. This man then pranks "his friend" into think he proposed after seeing that look on her face. He KNOWS Lucy's caught feelings and he's punking her with it. Now, I like Tim and I think he's a good guy, and I know he's got a dead amazing connection with Lucy, and I know they prank each other for funsies, but like, that's gross my dude. Your hurt her for entertainment. The saving grace here was that he IMMEDIATELY let her off the hook. And ALL OF THAT leads me to...
No matter what shennanigans they get up to in the next episode, they now have a whole city-powering-sized reservoir of shit to deal with. Because he knows she's caught feelings, and she knows he knows she's caught feelings, and this isn't a game anymore. It's not fun and light and maybe-one-day. It's here. And yeah, I'm here for a season of pining after one another. Hell, I'd pay for it. Regardless, Tim is oddly insightful sometimes and I think he's going to take one hard look at this and realize they need to throw the breaks on and have a legit conversation and then shit's gonna get real.
So anyway, I'm really looking forward to all that comes next, but Tim Bradford has some explaining to do.
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amistytown · 1 year
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Just want to say thank you to everyone who’s been nice to me. Mutuals or not, I appreciate you, and your kindness encourages me to keep doing my best. All of you are important and have made a difference in someone’s life. I love you 💕
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before-he-fell · 8 months
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HE GAVE HIM SUNFLOWERS CAUSE HIS NAME IS SKY AND SUNFLOWERS LOOK AT THE SKY AND SO WHENEVER HE SEES THE SUNFLOWERS HE'LL KNOW THAT HES LOOKING AT THE SKY 😭
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weaselle · 1 month
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it was too much i had to make my own post
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line cook here. ACCURATE
if you don't get the hate, here's what you don't understand.
it takes up to 2 hours to close down the kitchen.
The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.
So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.
(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)
Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.
More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.
So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.
all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.
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while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays
Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.
Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.
The poor dishwasher is always the last to clock out, soaking wet and exhausted.
Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself
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you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)
If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.
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Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there
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Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in
oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?
water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.
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Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!
The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.
You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)
THE POINT IS
by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.
For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.
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if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.
you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.
See all the lined parts along the top of the wall?
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those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...
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And then there's the mopping and floor drains and...
Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.
In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.
IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO
open with an apology and ask the server to go ask what the cook would prefer you to order.
Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.
It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.
but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.
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linktoo-doodles · 2 months
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resurrection is sort of romantic, isnt it
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cimicherrychanga · 5 months
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Because i feel like i might be overestimating what the average is, i shall Conduct Research
This isn't about how many languages you speak, but how many youre able to count up to at least 10 in, since basic numbers are some of the first words you learn in a foreign language and sometimes you catch them without having studied the language at all
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hansoeii · 8 days
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crowley
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solidwater05 · 4 months
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Apparently this needs to be said so
Forgetting things is morally neutral! Memory issues are morally neutral!
You're not a bad person if you...
forget things quickly
forget people
can't remember entire stages of your life
can't remember important things
can remember some things very well and forget other things all the time
can't remember things (or anything!) about your interests
forget to eat, sleep, go to the bathroom, etc
forget to reply to texts
remember things and immediately forget them again
can't remember birthdays, events, etc
frequently answer 'I forgot' to questions
can't retain new information
forget things you used to know
only remember things when it's too late
have vague, distorted and/or unreliable memories
depend on others to know how an event you were in played out
have other symptoms that are worsened by memory issues and vice versa
... and anything else I might have missed!
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jeanivere · 3 months
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arthur morgan tiddies and tummy thats all im gonna say
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inkskinned · 8 months
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you're in the habit of denying yourself things.
if someone asked you directly, you would say that you love a little treat. you like iced coffee and getting the cookie. you drink juice out of a fancy cup sometimes, and often do use your candles until they gutter out helplessly.
but you hesitate about buying the 20 dollar hand mixer because, like. you could just use your arms. you weren't raised rich. you don't get to just spend the 20 dollars (remember when that could cover lunch?), at least - you don't spend that without agonizing over it first, trying to figure out the cost-benefits like you are defending yourself in front of a jury. yes, this rice cooker could seriously help you. but you do know how to make stovetop rice and it really isn't that hard. how many pies or brownies would you actually make, in order to make that hand mixer worthwhile?
what's wild is that if the money was for a friend, it would already be spent. you'd fork over 40 without blinking an eye, just to make them happy. the difference is that it's for you, so you need to justify it.
and it sneaks in. you ration yourself without meaning to - you don't finish the pint of ice cream, even though you want to. the next time you go to the store, you say ah, i really shouldn't, and then you walk away. you save little bits of your precious things - just in case. sometimes you even go so far as putting that one thing in your shopping cart. and then just leaving it there, because maybe-one-day, but not right now, there's other stuff going on.
you do self-care, of course. but you don't do it more than like, 3 days in a row. after that it just feels a little bit over-the-edge. like. you can't live in decadence, the economy is so bad right now, kid.
so you don't buy the rice cooker. you can-and-will spend the time over the stove. you can withstand the little sorrows. denial and discipline are practically synonyms. and you're not spoiled.
it's just - it's not always a rice cooker. sometimes it is a person or a job or a hug. sometimes it is asking for help. sometimes it is the summer and your college degree. sometimes it is looking down at scabbed knees and feeling a strange kind of falling, like you can't even recognize the girl you used to be. sometimes it is your handprint looking unsteady.
sometimes it is tuesday, and you didn't get fired, and you want to celebrate. but what is it you like, even? you search around your little heart and come up empty. you're so used to denying that all your desires draw a blank.
oh fuck. see, this is the perfect opportunity. if you had a mixer, you'd make a cake.
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cozylittleartblog · 8 months
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@staff if you [change] the [design] of the fucking [dashboard] i will kill you
edit. i want it on the actual post that i am not actually making a de-th threat against the staff. that's shitty. the caption quotes the fucking costco hot dog meme, which i originally said in the tags. if any staff member sees this please do Not take it personally
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fairydriver · 2 months
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if you post an image in discord itll round the corners, but once you hit a certain smallness it rounds into a circle. so basically if you make an image that is 32x32 and you post it in discord itll go from this
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to this.
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so you basically can just draw a little face in mspaint or something and paste it into discord and itll look like a little emoji. you can potentially mess around with this a lot, its proportional to your image going smaller and it doesnt have to be a square either.
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