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Cuddle a reptile and play some hockey.

megachiropteran:

iskariotrising:

Life hack: deal with your emotions by becoming so sleep deprived you no longer have higher order brain functions.

i do this a lot

fashioninfographics:

How to choose the right bra type

Via

Super stressed, tired and starving. Come home and go to feed my little dragon, insta happy. He’s got his chubby little belly poking out and triumphantly laying like a dorkus on his branch.

tomlinsarse:

MY BROTHER TEXTED A RADIO STATION TO GIVE A SHOUTOUT AND THE RADIO STATION ACTUALLY READ IT OUT AND IT WAS “GREAT DAY AT THE BEACH WITH MY GIRL FROM HEYWOOD JABLOMI” AND THEY READ IT ALOUD AND THE ENTIRE RADIO WENT DEAD FOR A FEW SECONDS BECAUSE THEY REALIZED WHAT THEY SAID I’M LAUGHING SO FUCKING HARD

lacigreen:

how was this overlooked tho

lacigreen:

how was this overlooked tho

convertingtolight:

Excessive sweating is cute.
Dry mouth is cute.
Physically shaking is cute.
Blacking out is cute.
Nausea is cute.
Heart palpitations are cute.
Chest pain is cute.
Shallow breathing is cute.
Hot flushes are cute.
Forgetting how to talk is cute.
Humiliating yourself is cute.

It’s not adorable little shy giggly girls with pretty skirts & flowers in their hair.

seewaymore:

Blow gently on your screen

seewaymore:

Blow gently on your screen

inabasket:

cool it comes with a free refill 

kateoplis:

Mr. Golper, like many comrades in the revolutionary salt-flour-water brigade, is engaged in an ancient and ceaseless battle: against the whims of working with fermenting dough whose personality can shift on a daily or even hourly basis; against the high costs of making bread in what he considers the purest manner; against decades of commercialization that have trained the American eye and palate to expect bread that is soft, gummy, pale and tasteless.

'Most people are trying to make bread as quickly as possible… I don’t think it’s healthy.'

Instead, Mr. Golper, 36, wages a loving blitz upon the miche dough, fermenting it for up to an epic 68 hours and hardening the crust with a bake that goes on for almost double the time (at a slightly lower temperature) than you would find in the average shop. The dough itself contains six different types of flour.”

Small independent bakers in New York, California, Oregon, Virginia and North Carolina (and many points in between) are going to great lengths to approach an ideal of bread that is simultaneously cutting-edge and primordial. They’re hunting down heirloom grains, early forms of wheat like emmer and einkorn, and milling their own flour. …

They’re using unusually wet dough and stretching out fermentation times. They’re trying to conjure up the baker’s version of terroir, creating sourdough starter in the classic manner: simply by letting it sit, welcoming the bacteria in the air so the bread presumably tastes like the place where it was made.”

Read on: Against the Grain