titsay
$LAYYYTER
dirt enthusiast
Cosimo Galluzzi
blake kathryn
NASA
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YOU ARE THE REASON
Sweet Seals For You, Always
Xuebing Du
Not today Justin
todays bird
Alisa U Zemlji Chuda
Misplaced Lens Cap
if i look back, i am lost
tannertan36
tumblr dot com
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oozey mess
Janaina Medeiros
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@acolorfulreader
@/girlglimmer (x) // @/christmas-winter (x) // fireflies - suzanne siegel // “orange and blue” - sarah jarosz // beautiful night - momcilo simic // christmas eve - julia andreevna petrova // @/hunting-brother (x) // @/bluecapsicum (x) // suzanne siegel
True Comics of Parenting
i am the bravest girl ever
STROKE: Remember The 1st Three Letters… S.T..R … My friend sent this to me and encouraged me to post it and spread the word. I agree. If everyone can remember something this simple, we could save some folks. STROKE IDENTIFICATION: During a party, a friend stumbled and took a little fall - she assured everyone that she was fine and just tripped over a brick because of her new shoes. (they offered to call ambulance) They got her cleaned up and got her a new plate of food - while she appeared a bit shaken up, Ingrid went about enjoying herself the rest of the evening. Ingrid’s husband called later telling everyone that his wife had been taken to the hospital - (at 6:00pm , Ingrid passed away.) She had suffered a stroke at the party . Had they known how to identify the signs of a stroke, perhaps Ingrid would be with us today. Some don’t die. They end up in a helpless, hopeless condition instead. It only takes a minute to read this… STROKE IDENTIFICATION: A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke…totally. He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough. RECOGNIZING A STROKE Remember the ‘3’ steps, STR . Read and Learn! Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke. Now doctors say a bystander can recognize a stroke by asking three simple questions : S * Ask the individual to SMILE .. T * = TALK. Ask the person to SPEAK A SIMPLE SENTENCE (Coherently) (eg ‘It is sunny out today’). R * Ask him or her to RAISE BOTH ARMS . If he or she has trouble with ANY ONE of these tasks, call the ambulance and describe the symptoms to the dispatcher. NOTE : Another ‘sign’ of a stroke is 1. Ask the person to ‘stick’ out their tongue. 2. If the tongue is ‘crooked’, if it goes to one side or the other that is also an indication of a stroke. A prominent cardiologist says if everyone who gets this e-mail sends it to 10 people; you can bet that at least one life will be saved. And it could be your own.
First reblog post that actually saves a life.
This is a life-saving post.
the more you know
yeah don’t think that this can’t happen to you or someone you know if they’re young. my cousin’s wife is 33 and she had a stroke last year
I’ve had a stroke. It happens to people, and the more you know about this kind of stuff, the better.Because it could be important to know.
LIVE SAVING. WOOOAHH. REBLOG REBLOG REBLOG REBLOG REBLOG
Had a family member almost die of one, so signal boosting because you never know when you could save a life.
Because I feel bad if I don’t reblog…
My mother died after being paralyzed by a stroke. Please read this^
I remember a while ago here in UK there were stroke-identifying adverts. Their catchphrase was FAST:
F- Face: is their face fallen on one side?
A- Arms: can they raise both their arms up and hold them there?
S- Speech: is their speech slurred? Can they speak a full sentence?
T- Time: if all the signs show a stroke, call 999.
We managed to save my nana with this information when she had her first stroke.
Just had a friend suffer a stroke while on vacation. She is thankfully on the mend and back home.
Always worthy of a reblog. Please take heed of this information. It could determine whether someone stays on this side of the ground or winds up on the other. 😬
Pass it along …
MAYBE SAVE A LIFE❤️💯🇺🇸🤔
VERY interesting 👌👌!!
Always pass it on.
Happy birthday Aled! It’s time for my yearly Aled Last art contribution 🌃💫 miss them
Personality hire
Working Cats
Sometimes you really need a good personality on your staff.
Most fucked up thing i ever drew...
happy bluesey for if you’re having a blue monday
bonus ronan and adam having a terrible monday
and i'm going to.
Calling it, this is the fucking Information Age Collapse. Bronze Age Collapse 2.0. We have three or so generations of this shit while everything slowly breaks and then in 1k years archaeologists will be unearthing hard drives and cursing us for putting all our information in such shitty, easily degraded media instead of etching it into metal and stone like a sensible civilisation.
I wrote this before AI started flooding image search results and writing web pages. I expected the problem to be entirely physical (or at least when it was software, a matter of software incompatibility as software stopped being supported), in the future. Didn’t foresee us turning our own records to soup for no particular reason while we were still using them.
im just crying while scrolling through the mfa's digitized 18th century drawings which include a really soft and loving drawing of a baby snoozing thats titled "the artist's daughter" thats just radiating love, and also some very weird German birth certificates from a town in Pennsylvania that a man in 1771 painted mermaids and flowers and lions on
there's just something about these acts of love through art, man... they're really getting me tonight.
i can't explain specifically what about this drawing is making me so emotional, im just having a moment thinking about the fact that this man was another living breathing human like me and 250-ish years ago in france, he sat drawing his tiny baby while she slept, and he is communicating that to me across centuries and an ocean with this image he made, and I can feel the love in my heart that he felt right then.
Bartender at bornholm
Baby with grandma at Bornholm
Contrary to popular belief the biggest beginner's roadblock to art isn't even technical skill it's frustration tolerance, especially in the age of social media. It hurts and the frustration is endless but you must build the frustration tolerance equivalent to a roach's capacity to survive a nuclear explosion. That's how you build on the technical skill. Throw that "won't even start because I'm afraid it won't be perfect" shit out the window. Just do it. Just start. Good luck.
this post inspired me to dig up and repost to bsky an older twitter thread i made about my views on the same topic:
and here is the link to that feed in the final post of the thread, if you want to read my tips. good luck, keep going
Whenever I think about the value of something being done by a person who really understands the job from a lifetime of experience, I think of my first restaurant job. My goal was to work every position, and I started with a year and a half in the dish pit at 16yo.
When i started as a dishwasher, i was trained by an old career dish pit man named Claudio. He'd spent his whole life washing dishes. It allowed him to move to just about any city in the world that he wanted to and get a job without having to deal with complex hiring processes or strict resumé requirements. Which was the main thing he wanted out of a career. I still think about him.
He'd seen a lot of people come through that station who either didn't consider it a real job or thought it was beneath them, on their way to "better" or "more important" things. And, in retrospect, those first two days he was sort of doing the minimum with me that he could do and still respect himself when he told the manager he'd trained me.
But, maybe it was because i was really interested in learning all the positions there were in a restaurant because i knew they were ALL important, or because i was a hard worker, or maybe it was because i tried to have real conversations with him in my broken spanish and did my best to not make him speak any english unless he wanted to, but after a couple days there was a big shift in the way he and i worked together, and he started to really teach me.
That place ran the dish pit with one dishwasher, so when he was done training me I was going to be doing the job on my own.
The thing that stuck with me the most, for the rest of my restaurant career, was this... and it wasn't just the actual things he was saying, but a completely new way of looking at what i was doing within the context of how the restaurant ran. I came in for my 3rd day and he said
"When you work alone, you want to go home by midnight?"
we clocked on at 3:30 and took a half hour lunch break and usually skipped our tens, so, yeah i absolutely did want to get off work by midnight
Then, even tho i already knew where most of everything was by that time, he took me around and showed me all the dishes, cups, pots and pans, spatulas, silverware, had me look at all of it. Then he told me to remember that almost every one of the dishes I was looking at would be used more than once by the end of our shift- we were clocking on to wash the entire building full of dishes multiple times.
Then he led me back over to the industrial dishwasher most restaurants have, which looks like this:
and then this 60 year old career dishwasher from Mexico City said the thing that changed how I looked at restaurant jobs forever
"This machine takes two full minutes to run a cycle. We are on the clock for 8 hours. That means we have a maximum of 240 times we can run this machine. If you want to wash all those dishes, clean your station, mop, and clock off by midnight? This machine has to be on and running every second of the shift.
If you don't have a full load of dishes collected, scraped, rinsed, stacked, and ready to go into the dishwasher the second it's done every single time? You can't do it. If, over the course of 8 hours, you let this machine lay idle for just one minute in between finishing each load and being turned on again? Instead of 240 loads, you'll do 160 loads.
[like, literally, he had done this math, he had these exact figures]
160 loads instead of 240 loads means you are doing 20 loads in an hour instead of 30 loads. That means the dishes are going to pile up. The cooks will run out of pots and pans and will have to stop and wait for you, the servers will run out of plates and cups and have to stop and wait for you, and your night is going to SUCK. Every part of how this restaurant works can grind to a halt because of that idle minute between dish loads, and if it does you'll have an entire building of people in a hurry and all waiting on you.
And it means you're going to be here until 2 am doing the 200+ loads of dishes this restaurant goes through every night.
For this to work, you MUST have this dishwasher on and running every minute of the shift. As soon as you turn it on you have two minutes to have the next load ready. See these large items i put to the side down here? One or two of them takes up all the space in the machine. I keep them here so that if the machine finishes and shuts off before i'm ready for it i can stick one of these in there and turn it on again immediately. You have to think like that to do this job without stress."
The way he was looking at how the whole restaurant ran, the way he was looking at how he'd spend each minute of the entire shift, the way he broke down what the physical limits were and how to max them out so he could do his job and go home on time without stressing out... The way this 60 year old guy, who had never had professional ambitions beyond being a dishwasher, was still such a competent and brilliant expert in his field.
It was all such an important lesson, and one that stayed with me through every position i went on to work in restaurants, dish pit, busser, server, cook, all the way up through manager before I finally got out of my restaurant career
Claudio never wanted to be anything but a dishwasher who didn't stay any later than he had to.
But he knew how that restaurant ran better than most of the other people in it. I never had a chance to truly thank him for the specific lesson he taught me, because while it had an immediate impact, I didn't really understand how valuable a lesson it was until much later.
But I've thought about Claudio and what i learned from him many MANY times in my life.
Just a dandy boy 🌻
