Surprise kitty snuggles ❤️

Surprise kitty snuggles ❤️

“Do what you love” disguises the fact that being able to choose a career primarily for personal reward is a privilege, a sign of socioeconomic class. Even if a self-employed graphic designer had parents who could pay for art school and co-sign a lease for a slick Brooklyn apartment, she can bestow DWYL as career advice upon those covetous of her success.

If we believe that working as a Silicon Valley entrepreneur or a museum publicist or a think-tank acolyte is essential to being true to ourselves, what do we believe about the inner lives and hopes of those who clean hotel rooms and stock shelves at big-box stores? The answer is: nothing.

Do what you love, love what you do: An omnipresent mantra that’s bad for work and workers. (via bakcwadrs)

Yeah, my inner life today is no richer than it was when I worked at Steak ‘n Shake.

I don’t think we should measure the value of a person’s professional life by whether they have esteemed or lucrative work. The best formulation of professional value I’ve come across is from Tim O’Reilly: “Do things that need doing.” 

Stocking shelves? Needs doing. Serving food? Needs doing. Collecting garbage? Needs doing. Editing wikipedia pages? Needs doing. Figuring out how to maximize fees on checking accounts? Doesn’t need doing. Engaging trolls on the Internet? Doesn’t need doing. Volunteering at animal shelters? Needs doing.

Ultimately, for me at least, the measure of work’s value is not expressed best by money or love. The question is whether something that needs to be done is getting done.

(via fishingboatproceeds)

Reblogged from fishingboatproceeds
This is getting out of hand.

This is getting out of hand.

If we can’t write diversity into sci-fi, then what’s the point? You don’t create new worlds to give them all the same limits of the old ones.

Jane Espenson (from interview with Advocate.com)\

I dunno how many which ways this needs to be said

(via alienswithankhs)

Thiiiiis. 

(Source: fluffymoalabear)

Reblogged from process-effect
What if ‘Game of Thrones’ were set in feudal Japan?

tastefullyoffensive:

Feeling old.

Fanboys Online by Scott DeWitt [tumblr | website | twitter]

Reblogged from telth

what is this?!

(Source: cbvsop)

Reblogged from acidcupcake

fuckingrecipes:

IF YOU IGNORE ALL THE MARKETING SHIT, THIS ACTUALLY PROVIDES SOME PRETTY GOOD INFO ON KNIVES AND KNIFE MAINTENANCE. 

As far as quality goes, Shun makes fairly good knives. 

 Wüsthof,  Zwilling, Victorinox Swiss Army and Ginsu have the longest-lasting knives, all with a lifetime guarantee.  Ginsu does have some corrosion problems on some of their knives (the blades discoloring or even rusting) 

I’d advise to buy knives individually, and never in a set, because the sets tend to give you a bunch of knives that no one uses in everyday practice, and even a professional chef would only rarely use.  Buying fewer knives also allows you to buy higher-quality blades.

The best forged knives cost about 60-100 dollars per knife, but you’ll be able to use that same blade for the rest of your fucking life. It’s like buying a goddamn sword. 

Reblogged from fuckingrecipes

zillybooradley:

I HAVE BEEN LOOKING FOR THIS FOR AGES

(Source: slavocracy)

Reblogged from process-effect

TOMATO SAUCE BECAUSE FUCK YOUR RULES

fuckingrecipes:

romericaheadcanons:

Romano uses the blog fuckingrecipes to make stuff for America sometimes.

YOU FUCKING ASSHOLE HOW DARE YOU!

ROMERICA IS MY FAVORITE SHIP FROM HETALIA GODDAMNIT. 

NOW I HAVE TO MAKE SOME TOMATO AND HAMBURGER-BASED SHIT FROM THE LOVE I HAVE FOR THAT LITTLE ITALIAN MOTHERFUCKER. 

SOME SORT OF MEATY SPAGHETTI SAUCE BECAUSE FUCK THE SYSTEM. 

IF YOU’RE A NON-MEAT KINDA PERSON, LEAVING THE MEAT OUT WILL RESULT IN AN EQUALLY DELICIOUS TOMATO SAUCE, BUT I REALLY LIKE THE FLESH OF CREATURES IN MY MOUTH SO I FOR NOW YOU’LL HAVE TO READ THIS MEATY VERSION. 

I’M LISTING OFF THE INGREDIENTS BECAUSE THERE’S QUITE A FEW AND YOU SHOULD START PREPARING YOUR BODY.

  • 1 POUND OF GROUND BEEF (450g)

  • 1 ONION

  • GARLIC

  • BELL PEPPER, YOUR CHOICE OF COLOR

  • 1 (28 oz) CAN OF DICED TOMATOES, OR 7 FRESH ROMA TOMATOES

  • 3  (6oz) CANS TOMATO PASTE

  • 2 TEASPOONS OREGANO

  • 3 TEASPOONS BASIL

  • 2 TEASPOONS SALT

  • ½ TEASPOON BLACK PEPPER

BUGLE LIKE AN ELK AND GALLOP INTO THE KITCHEN FOR YOUR NEXT FOOD-RELATED ADVENTURE. SHAKE OUT THE SNOW OR DUST, DEPENDING ON YOUR REGIONAL CLIMATE AND READY THE DRAGONFIRE LURKING  BEYOND YOUR STOVETOP.

UNSHEATH YOUR CLAWS AND CHOP THE FUCK OUT OF YOUR ONION, HISSING AND SHRIEKING MURDER AT ITS FAMILY, SO THAT THE ONION IS THE ONE WHO SOBS UNCONTROLLABLY.

DICE UP THE BELL PEPPER INTO SMALLISH CHUNKS. I DONT GIVE A FUCK WHAT COLOR IT IS. IF YOU LIKE SWEET SHIT, THE RED AND ORANGE FUCKERS ARE FOR YOU. IF YOU’RE MORE INTO THE MILD SIDE OF LIFE, GREEN AND YELLOW ARE PROBABLY YOUR BUDDIES. OBVIOUSLY, YOU SHOULD LEAVE THE STEM AND SEEDS OUT OF YOUR BUSINESS.

YOU CAN DO THE SAME TO THE ROMA TOMATOES, IF YOU OPTED NOT TO GET THE CANNED DICED TOMATOES.

MINCE 4 CLOVES OF GARLIC. THE FUCK IS MINCING? IT MEANS YOU SLAM YOUR BLADE INTO THAT MOTHERFUCKER UNTIL ITS IN AS SMALL OF PIECES AS YOU CAN MAKE IT.

DOES YOUR GARLIC COME PRE-MINCED? WELL, YOU’RE IN LUCK. ONE CLOVE OF GARLIC IS ABOUT 1 TEASPOON. YOU CAN DO THE MATH.


CROW VICTORY TO THE SKIES AS YOU DO SOME FANCY-ASS GYMNASTICS TO THROW THE GARLIC, BELL PEPPER, ONION AND BEEF IN A LARGE PAN.

PUNCH YOUR DRAGON IN THE NOSE, AND SET THE FLAMES TO ‘MEDIUM-HIGH’. IGNORE ITS GRUMBLES, BECAUSE YOU HAVE BETTER SHIT TO DO THAN LISTEN TO SOME SCALEY FUCKER WHINE ABOUT STOLEN LOOT.

SHOVE AROUND YOUR FOOD AS IT HISSES AND SPITS. IF THE RESEMBLANCE TO A FURIOUS CAT GETS TOO STRONG, YOU CAN COVER IT. STIR IT AROUND OFTEN, UNTIL THE RED FLESH OF COW BECOMES BROWN, AND THE ONIONS BEGIN TO UNDERGO A CHEMICAL REACTION THAT BRING FORTH THEIR SWEETNESS.

CARAMELIZATION ASSHAT, I BET YOU ALREADY KNEW THAT TERM.


YOU’LL HAVE A TON OF JUICES AND FAT RIDING AROUND IN THE PAN, AND YOU NEED TO DRAIN OUT THOSE FREELOADERS AFTER THE MEAT IS DONE. YOU CAN USE A TURKEY BASTER OR A SPOON, I DON’T GIVE A FUCK. PUT IT IN A BOWL SO THE FATS HARDEN AT ROOM TEMPERATURE, AND YOU CAN DISPOSE OF IT VIA TRASH AND NOT FUCK UP YOUR PIPES.


DRAINED YOUR MEATS AND VEGGIES? GOOD! TIME TO ADD THE SLOPPY RED SHIT.

THROW EVERYTHING ELSE IN THE POT. THIS INCLUDES TOMATO FUCKERY, HERBS, AND WHATEVER ELSE I LISTED ABOVE.

IF YOU WANT A SPICIER SAUCE, YOU CAN ADD A TEASPOON OR TWO OF CHILI POWDER.

IF YOU WANT A SWEETER SAUCE, TRY A LARGE DRIZZLE OF HONEY, OR A TABLESPOON OF BROWN SUGAR. THAT SHITS CRAZY GOOD.

LET IT WARM A BIT, LOWER YOUR INTENSITY TO MEDIUM-LOW AND COVER IT. KEEP AT THE PEAK OF PUNK-ROCK BY JAMMING OUT TO YOUR FAVORITE BAND, AND USING COPIOUS AMOUNTS OF HAIR GEL FOR PERFECT SPIKES.

OVER THE COURSE OF AN HOUR WHILE YOUR SAUCE IS SIMMERING, TASTE IT.

IF YOU THINK IT’S TOO BLAND, ADD MORE HERBS, PEPPER OR GARLIC. HELL, TRY ADDING A BIT OF THYME, ROSEMARY OR NUTMEG IF YOU HAVE IT LAYING AROUND.

IF YOU FUCKED UP AND OVER-SPICED IT, YOU CAN THROW IN SOME MORE TOMATO PASTE.

ROCK ON YOU BEAUTIFUL BASTARD. I THINK YOU’RE HELLA RAD, AND ROMERICA IS A STUPIDLY ADORABLE SHIP.

SAIL ON INTO THE ENDLESS NIGHT!

Reblogged from fuckingrecipes