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#having a lot of feelings
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“Dexter?”
“Hmm?”
“We grew up together. I liked that part.”
❤️
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duchessofmalfi · 2 years
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Olivia Newton-John
26 September 1948 – 8 August 2022
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locallyloathed · 2 years
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“But Wolf 359 is about humanity! What it means to be a person! Why, of all the characters, would the AI be the one you relate to?”
Hmm. Good question. Why would I, a person who has so many neurodivergencies and mental disorders that my perception of the world is skewed almost as much as the world’s perception of me is, who struggles with interpersonal connection due to forces beyond my control, who has to fight tooth and nail to be seen as competent and capable by people who view me as inherently flawed and inhuman, relate to Hera?
Yeah, that’s a toughie, I’ll have to think on that one.
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dancingwiththefae · 1 year
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Yennefer and Jaskier both feeling like outsiders at Kaer Morhen and growing close.
Jaskier trying to find his muse again and writing a song for Yennefer but he can’t play it without his lute.
Yennefer and Jaskier dancing together to the music in his head.
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sailorsol · 1 year
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Hey, y'all remember when the Wolfpack canonically changed their paint from red to grey, to "mourn a loved one or family member"?
Yeah. Just saying, we have now only seen two clones post O66 to keep paint.
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Me genuinely tweaking trying to restrain myself from telling him how much I like and love and adore him constantly and miss him whenever he's away and think he's the handsomest, silliest, cutest man on the planet because guys lose interest when you like them too much..
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Six months is a lifetime and no time at all. Kingsley builds himself up from Molly's bones and Lucien's ashes, and tries to do better. Slight spoilers for the Mighty Nein Reunion specials.
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fourteenfifteen · 9 months
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caught up on palisade feels crazy
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Damn I just love my friends
I don't have many friends. But I love them. And I find it hard to tell them that so I'll just make a silly tumblr post about it.
I love the one who lives kinda far away and she talks waaay too loud but is always there to listen to me when I need to be listened to. She reminds me how valuable it is to try to be a better person each day.
I love the one who's leaving for college but is one of the funniest people I know. She reminds me to appreciate the small things in life, and that it's okay to take pride in your obsessions (*cough cough* Six of Crows, Young Royals, Call Me By Your Name Movie, etc) and that I'm not as crazy as I sometimes think.
I love the one who we constantly tease over having a late birthday, but she is so hardworking and puts her heart into everything she does. She has a lot going on at home but never fails to make anyone laugh or see the glass as half-full. She reminds me that you don't always have to take life seriously. Sometimes shit is just funny.
I love the one that seems quiet on the outside, but once you get to know her is so genuine and funny I'm jealous sometimes. I never fail to feel completely safe around her, a quality not many people possess. My dog also adores her so she automatically passed the vibe check.
I love the other one who is going off to college. She's pretty quiet, always under the guise of "I'm Tired," but one can still tell how much she cares from her actions. She fought to be able to induct me into this stupid theater thing at school, and her speech was one of the sweetest things someone has ever said about me. She came to the US as a young teenager and she reminds me every day that you don't have to be remarkable to be happy. I know that sounds like such a backhanded compliment and I don't mean it that way at all - but she helps remind me not to beat myself up for my failures because I owe nobody perfection. I don't know if that makes any sense, but I love her.
And my best friends.
One of them, whom I love, is the definition of a nerd. His whole family is made up of nerds, honestly, but it's one of the few places I feel completely safe. This guy puts his whole soul into things he absolutely does not need to, but he does it anyway because he enjoys devoting himself to everything he does. He caught covid last year and what did he do? He learned every single flag of every country on the planet, is what he did. He isn't perfect at it, but I have yet to find a flag he doesn't know. He learned Blender on his own, and has made really cool things with it. He creates, constantly. He is the only teenager I have ever heard of that actually enjoys shakespeare, and he is not shy about it. He could talk about any of his plays for days, and probably recite more than a couple monologues. He volunteers at the classical play theater in our area because he enjoys it. Honestly, I can't tell you the last time I gave him a proper hug, but I should, because I love him so much. So incredibly much. I hope we stay friends for many many many years.
And I love his twin sister. And calling her his twin sister really doesn't do her justice, because she's her own incredible person aside from her incredible brother. If he's the nerd of the family, she's the artist. She draws these incredible photorealistic pencil drawings, but can also paint like there's no tomorrow, but my favorite things are her sculptures. She made this house out of cardboard, painted it, gave it texture, cut out individual shingles for it, and made a dragon to go on top of it, Lord of the Rings style. The house even has a "stained glass" window and electricity. She spent hours upon hours laboring over this simply because she could. She decided her freshman year that she would begin pole vaulting, and now is damn good at it. Her buildings are always the best-looking on our collective minecraft server. She's a drummer and actually a really good actor although she's a techie at heart. And maybe I like her a little more and a little differently than I would ever admit to her, but that's okay. I value her friendship more than I do some silly feelings which will hopefully pass one day, because I love her so incredibly much, and with her, too, I hope to stay friends for many many many years.
I know not many people are actually going to read this and that's really not the point. I feel a little better just knowing my love for them is out into the world. I am trying to be a warmer, more genuine person. This is just one step closer to telling them just how much I love them. Because I love all of them very much.
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tamedgod · 1 year
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Which tragic death would you suffer?
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THE SACRIFICE; you die saving the thing you love. maybe it is family, friends, perhaps even a cause. they will carry your face with them for the rest of their lives, and every milestone they pass will make them think of you. it does not matter because you won't be there to experience it with them. years down the line, they will meet people who do not even know the weight of your name upon their skin. this is what your selflessness gets you in the end.
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THE BETRAYAL; you die at the hands of the person you love most. maybe there are tears in their eyes as they drive the sword into your chest, maybe there is none. there are certainly tears in yours. your mouth will open to ask 'why' only to spit blood instead. you will die never knowing if they loved you at all, wondering if you could've done something to prevent this, or if it was always going to end this way.
TAGGED BY; @veqva TAGGING; @byanyan, @chronal-anomaly, @laimlaiteu, @jaguarhabit, @nightiingaled, @starvingtongue, and you!
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hismentor · 2 years
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       the SECOND the hero gained REAL POWER , he couldn’t care LESS about his friends .
NON RP BLOGS DO NOT INTERACT.
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vamprisms · 26 days
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i feel like a lot of the 'i hate kids' crowd would be more tolerant if they understood that due to a kid's limited experience of the world that 4 hour flight might just be the longest they've ever had to sit still for or that trapped finger might literally be the most pain they've ever felt in their short life or they might not have ever seen a person with pink hair ever so of course they want to touch it or nobody's told them yet that they can't run around the museum and they only just learned cheetahs are the fastest animals so of course they want to put that to the test. how were they supposed to know etc etc.
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linktoo-doodles · 3 months
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resurrection is sort of romantic, isnt it
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weaselle · 2 months
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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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cimicherrychanga · 6 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 · 1 month
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crowley
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