simena:

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Arthur Wasse

cryptotheism:

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I have the power to change everything

catgirlforeskin:

sludgewizard666:

  • if it sucks hit da bricks <- litany against sunk cost
  • take it easy but take it <- litany against burnout/apathy cycle
  • fuck it we ball <- litany against perfectionism
  • now say something beautiful and true <- litany against irony poisoning

casting these before getting out of bed like buff spells before a raid boss

touchhorseexperience:

i never wanna hear ohhh i drank too much wine i smoked too many cigarettes last night i feel awful. cultivate a european mindset. you just need an espresso. life is an alchemical process and you are the alembic

musicbasedsubculture:

how to become disembodied pro tips

1. never exercise, don’t even go for a walk if you can help it

2. socialize online where no one can see your face and body or hear your voice

3. orgasm only when you’re alone watching a video of strangers having a scripted interaction

4. never make something. never even put a premade something together.

5. refuse to touch and be touched

6. get everything delivered

7. replace what you have lost with fantasies of a life

8. deny that you feel the loss

bunjywunjy:

bunjywunjy:

I made Hungarian mushroom soup and it’s a little too delicious to be real

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BUNJY RECIPE BOOK- HUNGARIAN MUSHROOM SOUP

Ingredients:

  • 4 tbsp butter
  • 1 large white onion, diced
  • 16 oz white mushrooms, sliced into half-slices or diced
  • 3 tbsp flour (gluten-free okay)
  • 1 ½ tbsp paprika
  • 3 cups veggie or chicken stock
  • 3 tbsp soy sauce
  • 1 cup 2% milk (yes, it has to be 2%)
  • ½ cup sour cream (results not guaranteed for lite version)
  • 1 ½ tbsp lemon juice
  • 1 tbsp chopped fresh dill, slightly less for dried dill
  • ¼ cup chopped parsley
  • salt and pepper

okay! so take a large saucepan and heat over medium low, and melt the butter in it. add the mushrooms and turn the heat up a notch or so and cover, stirring occasionally until the mushrooms give up their liquid. once the pot gets soupy, add the onion and put the lid back on until the mushrooms are brown and the onion is fully cooked through. once this is achieved, remove the lid and cook off most (not all!) of the liquid. at this point, add the flour and paprika TOGETHER, and mix! this will get gluey and start sticking all over the place- that’s fine. cook while stirring for a few minutes, enough for the paprika to gain aroma and the flour to darken. next, add the stock and soy sauce, and stir to work all of the clumps of flour off the bottom of the pan and into the liquid. once the soup is smooth, add the milk and bring to a light boil. once the pot boils, lower to the heat to a simmer and ignore for 10 minutes. once the time is up, REMOVE THE PAN FROM THE HEAT and allow to cool slightly. once the pan is no longer scorching hot, add the sour cream and dill, and stir it in. lastly, add the lemon juice and parsley, plus salt and pepper to taste, and stir again to make it all a smooth lovely soup. serve immediately.

possession:

donald trump should get into reading tarot it should be like his next big investment “The tower. very very bad. very bad stuff about to happen. but the changes. they’ll be big. it’s important stuff. but very bad stuff. like 9/11 with your friends. maybe your boyfriend will cheat on you with a lovely gorgeous woman even more gorgeous than you and look at you. i don’t know. big disaster”

prohaloplayer:

coughloop:

prohaloplayer:

coughloop:

Don’t let anyone tell you there isn’t time for another smoke break. They’re lying. get out there and sit on an upside down milk crate. NOW!

dont know milk crate. brug sit on log instead

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Shut the fuck up Brug this post is for line cooks ONLY

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let brug cook

love:

Sea of Stars, Vaadhoo Island, Maldives by Doug Perrine