...{ cultivating grace }...

From silence, noise.

[doggums]

[atomic-glitter]

*waits for some neckbeard to coin the phrase, “earbud-zoned”*

[sapphicnymph-deactivated2016020]

im laughin bc that’s literally 99% of the reason women wear earbuds

[animentality]

Never take your earbuds out again or else this guy will haunt you in the toilet at 2 am 

[cultivatinggrace]

Lol sometimes I wear earbuds without even listening to anything just because it communicates to not talk to me but I still want to be able to hear what’s happening around me.

[rhsin]

from the book “ i hope this reaches her in time “ by r.h. Sin | link in bio #poetry (at New York, New York)

[dommelovelovely]

“A person is a fluid process, not a fixed and static entity; a flowing river of change, not a block of solid material; a continually changing constellation of potentialities, not a fixed quantity of traits.”

— Carl Rogers, On Becoming a Person (via kink-pro-quo)

[adrenaline]

[rm-drake-lines]

[mistressdenise-deactivated20201]

“I take pleasure in my transformations. I look quiet and consistent, but few know how many women there are in me.”

—

Anaïs Nin 

Pisces Quotes

(via mermaidastrology)

[dboybaker]

the awakening

[sift]

by *Morwen

[augustus-rus]

“Stunning diamond-winged tiara (Valkirie tiara) by Cartier commissioned by the late Mary Crewe-Milnes, Duchess of Roxburghe, in 1935. (The tiara will go on display for the first time at V&A Dundee via DuVallon’s cabinet).”

[jollyrogers777]

“Rouse him, and learn the principle of his activity or inactivity. Force him to reveal himself, so as to find out his vulnerable spots.”

— Sun Tzu, The Art of War (via wndsn)

[streetstyleplatform]

Street Style Platform - Fashion Inspiration

[allminetherainbow]

Janelle Monáe and Tessa Thompson in Make Me Feel.

[demonsee2]

CutiePie Sensei as Wonder Woman

[jumpingjacktrash]

look at this amazing cosplay, it looks like she just straight up borrowed the costume from the movie set, it’s PERFECT

[perksofbeingalesbian]

😍😍

[fuck-yeah-dylan]

I am never ready for this post to pop up on my dash. BUT I AM ALWAYS DELIGHTED. ROCK THAT WONDER WOMAN SUIT TOU WONDERFUL LADY.

[tricycle-tumbles]

My advice for people is to love the world they are in, in whatever way makes sense to them. It may be a devotional practice, it may be song or poetry, it may be by gardening, it may be as an activist, scientist, or community leader. The path to restoration extends from our heart to the heart of sentient beings, and that path will be different for every person.

Paul Hawken, “The Movement With No Name” (via tricycle-tumbles)

[corporrealism]

[supersonicart]

Marina Mika, Illustrations.

Absolutely gorgeous illustrations from Croatian artist Marina Mika.

Don’t miss Supersonic Art on Instagram!

[mylittleredgirl]

I keep trying to like red wine like a grown-up but like … it’s rotten grapes, guys. You can drink things that don’t taste like rotten grapes. Why

[mycaptainsharon-deactivated2017]

Okay I don’t know when this post is from (I came across it stalking multiple blogs). But in case this might help, here is a brief science/wine lesson.

To start off, some facts:

-White wine is made from sweet pulp inside of the grape (minus the seeds).

-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).

-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.

-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.

-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.

-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.

-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).

Your ability to taste tannins is genetic.

There is a genetic marker determining whether your taste cells are sensitive to tannins.

Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.

I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.

So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol. 

More tannin info: -Tannins bind to fat.

-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.

-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.

-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.

-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).

More wine facts: -90% of the “aromas” of wine are marketing BS

-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.

-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).

-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).

tl;dr Whether you can taste tannins is genetic. Exact same wines taste different for different people depending on your genetic makeup. If you’re sensitive to tannins, red wines won’t taste like anything other than bitter alcohol. Genetics/tannins are why people generally have preferences for red or whites.

[mylittleredgirl]

this is extremely informative and i have learned a thing about myself, which is that i CLEARLY inherited the tannin-tasting genes from my teatotaling mother and not from my dad who subsists entirely on espresso and cabernet sauvignon.

[moniquill]

Why I can’t even with red wine

[jhameia]

and coffee

[moniquill]

I still can with coffee, but only if extra light. Add ALL the cream!

[dynastylnoire]

Thank you. I lovvve white wine. Red wine is gross to me