h
occasionally subtle

izzy's playlists!

if i look back, i am lost

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Not today Justin
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Sweet Seals For You, Always

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Love Begins
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todays bird

JBB: An Artblog!
Cosmic Funnies
let's talk about Bridgerton tea, my ask is open
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@exctinct
I need help/your opinion please. Who would you choose? A. Someone you’ve fallen in love with and known in a limited capacity (a year) or B. Someone you’ve known for years, you can be happy with, get along with fine, loves and cares for you and vice versa, but you aren’t in love with them in the same way as person A
i cant answer this for you but i can show you my dating vetting list
admittedly ive not dated much at all since i made this
but im looking for someone who wants to blossom mutually
i encourage you to make a similar list of what you're looking for
then, imagine the real world dissolves away, and you're in a safe, gentle space where all of your needs are already met. what would you want in a partner then? who would be a lovely person to spend your peaceful time with?
you could sort through your needs and reflect on this polarisation you've created between person A and person B
but you could also think about who these people are outside of how they meet your needs. would you admire them if you read a book about their life?
intimate relationships seem to be a mix of compatibility, attachment, resonance and determination
it's up to you to weigh all of those things and to listen to this conversation inside yourself
Woman who hasn't been held in a decade: oh I'm pretty low maintenance, yeah honestly I think I'd find that overwhelming or something, can I just hold your hand instead? If that's okay of course?
Woman who feels ill at the notion of taking up space: yeah I can stand. Yeah honestly it's no biggie I like standing. Do you mind if I lean here? It's okay to say no.
Woman who would rather die than be considered selfish: I'm really sorry to ask I'm probably just being annoying but could I ask for another pillow? Yeah there isn't one in the room. Yeah no worries I can just bunch up some towels if needed.
Woman who's most outlandish and fantastical fantasies are a coffee date and seeing a movie with someone: oh I don't get out much. Yeah I don't really like being around people. I'm pretty much an introvert. Or something like that yeah.
Woman who would break down screaming and crying if someone showed even a hint of affection in person, who would fall apart at the seams if you held her still and asked her if she was okay, woman who if allowed too would wrap herself around you and sob and weep until she became severely dehydrated: oh yeah sorry I spaced out for a second there. Yeah I'm doing alright.
I was looking for references and stumbled across a series of paintings from 1930s by Soviet painter Alexander Samokhvalov called "The young women of metro construction"
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.
i feel these needed to be compiled. feel free to add more genre related posts in the notes if you want
Verified: Microsoft 365 gets massive 45% price hike — and it's all to do with AI tools (Tom's Guide - January 17, 2025)
oopsie i tripped and spilled my link to archive dot org's downloadable copy of Microsoft office suite for 2007, which features no AI tools and is a powerful word processor that still holds up just fine on windows 10!
(via)
this website’s easy watch. *dangles a bunch of greek gods like keys*
i know what i’m doing dw
Keep in mind I only know like. Two Greek gods by name. Homer is one of them, and he was good friends with Odysseus I think?
Wait fuck Homer isn’t a god he wrote the fucking thing. Fuck
POST CANCELLED NO ONE LOOK
desperately google searching for “greek gods to pray to when people notice your online idiocy”
You're failing.
You don’t think I know that, God of Death? Can I pray to you so I can DIE ALREADY
Pluto is Roman, not Greek
?????
Short version is that Pluto is a later name for the god of death, which is often associated with the Roman era/Roman mythology. Hades is the earlier name.
I set up my own house made of sticks and it has promptly fallen on me
HE’S NOT EVEN REAL?????*
I made this post thinking I knew what kind of fire I was playing with. Hephaestus, God of Fire, looking upon me from his fuck off tower or whatever said “Oh you think you know? Check this shit” and promptly set my post ablaze for everyone to observe
Hephaestus doesn't have a tower, he lived in a volcano
FINE THEN. BIG FUCK OFF VOLCANO. WHATEVER
wrong.
Achievement Unlocked:
Lightning Bait
You're basically doing the post equivalent of standing out in a field during a storm with a ten-foot copper pole, you better hope Zeus is busy hiding from Hera.
FUCK'S SAKE NOT AGAIN
I need you to name every greek God you know and what they are for plz
For science
OKAY FINE HERE'S WHAT I'VE FOUND
HERMES: DA FUNNY ONE
ZEUS: DA LIGHTNING (NOTE: THOUGHT HE WAS NORDIC, FATHER OF THOR)
POSEIDON: DA SEA ONE
HEPHAESTUS: DA FIRE/FORGING/STEEL ONE
APHRODITE: DA HOT ONE
KRATOS: GOD OF WAR
HADES: DA HELL ONE. ROGUE LIKE
APOLLO: DA DODGEBALL/PROPHECY ONE
ares is the god of war, not kratos
WHY THE FUCK DOES THE GAME CALL HIM GOD OF WAR THEN
Eris dangling this concept in front of OP like "make the post, it'll be so funny. You know the name of some greek gods, you can do it."
op I'll give you a golden apple if you name the hottest goddess
op I’ll give you a
golden apple if you name
the hottest goddess
Beep boop! I look for accidental haiku posts. Sometimes I mess up.
On a purely thermodynamic level: Hestia
friends roman’s and fellow countrymen i need help
for years and years and years my great aunt made a cheese cake for easter. but it was no ordinary cheesecake. it was a no bake farmers cheese cheese cake that was wrapped in cheese cloth and put in the fridge and had like some kind of nuts and also those gummy fruit things in it. the recipe does not exist. but i know it’s eastern european. and i want to eat this cake. but i cannot find it anywhere on line, every comparable recipe is a baked one. have any of you heard of this??? can anyone send me anything that might be useful?????? please??????????
unfortunately yes.
AHA WEVE FOUND IT
should i make it
okay so ive decided to make it because Why Not and step 1 is finding a mold. i know theres a traditional one but my great aunt always used like a 1960s jello mold pan thing and i do not have one. but i have a friend (actually its katyas partner) who deals in such oddities.
now i just have to. make it.
alright welcome back everyone. my apologies for the delay i was busy making lemon poppyseed cake, brownies, gluten free babka, killing my spatula and also working. but i am back now. and it is time to embark on the great pashka making endeavor.
the making began Yesterday.
first katyas parter Was in fact able to find me a mold at good will for 2 dollars, right now it is soaking so i cannot show you a picture but trust me, it exists and it is lovely.
second thank you to everyone who sent me in their recipes for pashka. i am eternally grateful. but, i have decided that i will be combining several recipes together for a few reasons:
i know for a Fact that my great aunts version has farmers cheese and sour cream in it, not cottage cheese.
Some People in my family get pissy about eating raw eggs
i feel like this is the proper course of action for any good eastern european girl: making something so uniquely unique that it is impossible for anyone else to replicate.
this of course led to the Third step of the evening, as in yesterday evening, which was gathering the ingredients. this was much harder than i anticipated. because it took three stores.
store 1 (the fresh market) had the appropriate sour cream and golden raisins (which i have decided to use as a mix in) but only salted macadamia nuts. store 2 (safeway) had the macadamia nuts but Nothing else. store 3 (wegmans) had literally everything else i needed Including the candied fruit gummies.
i of course informed my sister of the improvements:
though, my sister was substantially less excited than i was:
i then ate half of the fruit gummies in the car back and came to the conclusion that they were Not in the original recipe because the texture was wrong.
see. no one knows what the fuck was ever in this cake. as seen above. there were definitely tiny macadamia nuts and chopped up candied Somethings (maybe maraschino cherries? and something else green??) but i did not have the time nor the desire to go to a polish deli to hunt for the mysterious candied Things.
could i have asked my great aunt what was in the recipe?
yes absolutely. she's quite alive and well. but after the infamous Walnut Cake Fiasco from christmas eve, during which i had to make walnut cake. for christmas eve. (and no you cannot have the recipe) i decided against asking.
so i decided to Fuck whatever was in the original cake and do my own thing. after copious amounts of research, i have landed on using my macadamia nuts, golden raisins, orange and lemon zest and juice, vanilla bean and vanilla extract. of which i happened to have a fuck ton of because i just made homeade vanilla extract.
and now that it is no later than 11:23pm, it is the perfect time to embark on the task of Trying Not To Fuck Up The Pashka.
but first: a trip to the gas station to get sweetened condensed milk.
alright so the gas station did Not have sweetened condensed milk but they Did have evaporated milk. so we are going to improvise.
in our quest i managed to forget once again that i 1. live in a college town with 7 bars and 2. its a friday night at midnight. so as we traipsed along to 7/11 we got to sing along dramatically to baby by justin bieber that was being blasted by one of the bars. we then got slushees, went to the gas station for the evaporated milk and saw three frat boys decked out in gucci loafers and vineyard vines and all three of them had their cards decline on 1. voss water 2. an ice cream sandwich and 3. a celcius.
but!
im spiking my slushee and getting down to business. its pashka time.
okay. it is 2:41 am. the pashka is in the fridge. and my kitchen is no longer coated with cheese. why was my kitchen coated with cheese? i will explain.
so my mold does not have drainage holes in it (as it is not the biblically correct one) this is not really a problem except for the fact that a vital step of pashka making is pressing the liquid out of it in the mold overnight in the fridge. mine turned out rather soupy and so i had the Brilliant idea to wring the liquid out blob by blob at a time through cloth napkins. which coated my whole kitchen in Cheese. and also myself. and katyas partner who stayed up with me to attempt the pashka. katya went to sleep like a loser. sometimes though, you have to coat yourself in cheese to find yourself. i do not know if i have found myself yet. will report back on that.
anyway the cheese draining method Worked and it Tastes Correct but!!! there was still more liquid that needed to come out so. i put the whole thing in a salad spinner basket in the cheese cloth in a bowl to catch the drips with a plate under it and 2 weights on a plate on top of it to press the liquid out. tomorrow morning once the liquid is drained i’ll put it in the mold.
i have no idea if this will work. but it Does taste good. so there is that. and at least my kitchen is no longer covered in cheese.
also to all of you getting pissed i was calling this cake. growing up it was quite literally called cheesecake so. hush. not everyone’s traditions are your traditions that’s what makes them traditions.
what Is tradition about this is that my great aunt would be rolling in her grave if she had a grave to roll in.
i fear i am still sticky.
toodoloo
9:12am. i lay awake and living off of less than 6 hours of sleep, petrified at the state of both my fridge (which may be covered in liquidy sticky goo) and my pashka. my parents are due to arrive sometime between 12 and 1 but it’s my parents so it’ll likely be between 1 and 2 but probably not after 3. my sister will be with them. she is the only one who knows about the pashka.
also thank u everyone for figuring out the mysterious red and green cherry things. they do indeed look like the holiday fruit. if this works perhaps i will try again with the holiday fruit.
for now though i lay in fear. and will try to muster the courage to open the fridge.
HOLY SHIT I MIGHT HAVE DONE IT
this is a twist i was not expecting
12:13pm. the table is set. my parents will be here imminently. the pashka has been moved into its mold and is sitting in the back of my fridge. and i myself am walking across the street to get champange. for some reason. i was told to. unsure why. no one in my family drinks. (the spiking of the slurpee last night was an effort to get in touch with my ancestors)
my parents do not know there is pashka.
you might be wondering why we are celebrating easter on a saturday when christ has definitely not yet risen. the answer is that no one in my family is religious. i have actually no idea why we are celebrating easter.
it’s time
i put some comically large strawberries on her
time to see if it’s good
i step out of my kitchen. there have been murmurs of dessert speculations. but no one was expecting a pashka. except my sister who of course knew of my scheme.
”alright,” my dad said, taking a bite. remember that he didn’t even know there was pashka until a few minutes ago. “how did you make the cake? because it’s really good”
and while this recipe was a pain in the ass to make, i will share it. with all of you.
HOW TO MAKE THE PASHKA
step 1. first you must be a little insane.
step 2. gather the ingredients: 2lbs farmers cheese, 1/2 cup sour cream, 1 stick soft unsalted butter, 2/3 can evaporated milk, 1 3/4 cups sugar, about half a cup finely chopped unsalted macadamia nuts, about 3/4 cup chopped golden raisins, 1 orange, 1 lemon, vanilla extract, 1 vanilla bean, cheesecloth, 6 inch vintage mold, salad spinner bowl or something else with holes in it, 5 lb weights, napkins, vodka (to drink yourself)
step 3: combine chopped macadamia nuts and chopped golden raisins into a container with lid. zest into it 1 whole lemon and 1 whole orange. add the juice of the lemon and the orange. add in a large splash of vanilla extract and a scraped vanilla bean pod. mix, cover, and put in fridge for several hours
step 4: press the farmers cheese through a fine mesh sieve with the back of a spoon into bowl. set aside.
step 5: put 2/3 cup evaporated milk into saucepan. slowly heat with 1 cup sugar. heat until it has taken on color and has thickened. stir a lot. remove from heat.
step 6: cream butter and 3/4 cup sugar with electric mixer paddle attachment. add sour cream and condensed milk. beat again.
step 7: add in the fluffed farmers cheese. switch to the beater attachment. beat at least 5 minutes
step 8: take the mixture a few scoops at a time into a cloth (not a paper towel) and wring out excess liquid over a sink. this will be messy. and sticky. wear clothes you don’t care about. now might be a good time to drink your vodka. scrape the napkin contents out into a bowl. it should still be liquidy but less wet. repeat for rest of bowl.
step 9: drain liquid out of the nut raisin citrus mixture. fold into the drained cheese
step 10: put cheesecloth into the basket of a salad spinner. make sure there is overhang over the edges. place cheese mixture into the cheese cloth. wrap excess cloth over the top of the pashka, weigh down with a plate and 5lbs of weights. place the salad spinner basket into a bowl slightly smaller than the basket so that there is room for the liquid to drain to. put in fridge for around 9 hours
step 10: remove pashka from salad spinner basket and place in your mold, place lid and weights on top of it for 1 hour
step 11: remove weights and plate. soak up any liquid that has been pressed out with paper towels. leave in mold until serving time
step 12: remove from mold, take off cheese cloth, place on plate. serve with strawberries. be very glad that you only have to make this cake once a year.
happy easter. i’m going to drink another mimosa.
I want an entire cookbook written like this post. It's like the antithesis to all those food blog recipes (of which I am also guilty of making) where someone tells about the origins of the recipe and you have to scroll all the way to the bottom just to find out how much sugar to add, except it's unhinged and amazing and tells a story of experimentation and spite and surprise success.
do you ache? have you ached? will you ache? when will you ache?
bro LMFAOOOO
I need to start NFL-posting on here so that you nerds can get caught up on all the stupid-ass jokes I can't reference because none of you watch american football. You guys don't even know about god peed that one doesn't even require context
I'll remember this every so often and chuckle to myself
This is because snow doesn't bounce sound waves like concrete does. When the world is like this it's LITERALLY quieter. The snow muffles sound
oh thank fuck it’s finally over
Help a Transgender Woman who is Homeless and Living on the Street Replace Her Glitchy, Malfunctioning Phone on its Last Legs Before it Gives up the Ghost
October 19th 2024
Hi it's Thistle Ishtar Daggers-Drawn again. I want to take a second to thank you all for all of the help you've given so far. I'm much better off than the last time I posted.
Unfortunately, being homeless is an endless parade of problems and my wife as a homeless person Is no exception.
My phone, which is a crappy $40 phone to begin with, is on its last legs with the screen registering selections In the wrong places and also the charge port doing That Thing where it needs the cord to be In a very specific position no matter what cord it is while also refusing to charge the battery at anything more than a snail's pace.
I need a new line and also new service because I'm slowly losing access to every single fast food restaurant as they tell me to get out and stop using their Wi-Fi.
The cheapest I can find in this town is the Debut 6 from Cricket Wireless which is $76 with a service plan that includes five gigabytes of data.
As for getting a phone through the lifeline program, otherwise known as an Obama phone, I need an ID to get EBT which is what I need to be eligible for that phone and I'm still in the process of retrieving my birth certificate, Social Security card, and other paperwork.
Please help me raise $78 so I can continue to access the internet, have access to my bank cards, and stay in touch with my friends and family.
Cash App: $ThistleDD
Venmo: @ThistleDD
Western Union: (616)580-4844 or [email protected]
Thank all for your help so far! I really could not be doing as well as I am without your help! Every bit of it is appreciated and needed.