@ktraut13 - Tumblr Blog

[image description: a printed out flyer with the picture of a sleeping grey tabby cat on it. It has text on it that reads:

Muffin disclaimer

So you’ve ordered a muffin! We hope you’re up for a challenge.

Our wobbly tabby cat Bea REALLY likes muffins so there are a few things to be aware of if you have a muffin in the cat area.

- She WILL climb you to try and get your muffin - She is not very good at climbing so she will claw her way up your body - It WILL hurt - She WILL NOT give up - She may try to eat the muffin right out of your mouth - She is not allowed to eat muffins

You may pick her up / move her away if needed and if you’re really struggling, come and talk to us and we will help. No matter how much she wants to, it is still very important that you don’t let her eat any muffin as it will make her sick.

Good luck and we hope you enjoy your muffin experience!

She may look sweet and innocent but we promise you she’s not

/end image description]

musicalhell

Bea the muffin thief has come upon my timeline again and I am obliged to reblog.

mysharona1987

allsonargent

Parker, Hardison and Eliot in Leverage (2008-2012) and Leverage: Redemption (2021-)

callmebyyournamephoto

buotella

I, Tonya (2017) Little Women (2019) The Queen’s Gambit (2020)

koroleva-nazyalensky

pinstripes-of-doom-deactivated2

a classic bonus:

gremlins-2-the-new-batch

miss-holloways

personinthepalace

somethingusefulfromflorida

thestuffedalligator

The main thing I get from Dylan Hollis cooking old recipes is this:

Recipes from the 1910s and the Great Depression are great, and I suspect it’s because they were made by someone with limited resources. But they found a way to make something good, maybe even something fantastic with those limited resources, and they wanted to write it down and share with their friends so that they could also make something out of saltines and potatoes. Recipes from the 1910s and the Great Depression are written down and shared in love.

The recipes you should fear come from the 1950s and 1960s, which I’m pretty sure are written down and shared as a form of McCarthyism.

jackironsides

I strongly suspect that the rise in horrifying recipes in the 50s, 60s and 70s is that this is when recipes were being used as advertising. Whether or not the recipe was tasty or even palatable at all was a secondary concern at best to if it could convince a housewife to buy more Chlorox Brand Lard™️ to try it out.

dinosaurrainbowstarfish

Interestingly, there has been a resurgence of that exact phenomenon, which perhaps you’ve seen: viral cooking media Meme recipes of unfamiliar origin? Videos of impossible recipes or trick editing? “Life Hacks”? I bet these will be the Horrifying Sixties Recipes of tomorrow, because they are also made to sell attention rather than to inform.

thatsnicebutimmarried

At this point, I would like to remind you all of Ann Reardon, and her youtube channel “How to Cook That” where she not only debunks and explains the trickery behind all those “viral baking hacks” but also provides ways to ACTUALLY make those things where possible, as well as a numberbof other delightful recipes, and often has her willing husband taste test the internet’s culinary monstrosities. She’s the hero we need so 50 years from now another Dylan Hollis won’t destroy his microwave or his face trying to make “ ‘this easy 2 ingredient microwave caramel!!!’ that comes to us from 2021 from the channel ‘5 Minute Crafts’.”

heywriters

Reardon is also a vocal advocate against Youtube, Tiktok, and Facebook allowing (and borderline encouraging) dangerous videos to become so viral on their platforms. She frequently cites incidents where people were hospitalized, marred for life, killed, poisoned, or accidentally burnt down their homes attempting to recreate tacky clickbait recipes and crafts.

And, like Dylan Hollis, she too recreates incredibly old recipes (usually 100yrs or more) while adding educational background to the reasons a recipe calls for this or that weird ingredient/technique. She also makes clickbait-like videos herself like “Giant Snickers Bar!” or “Holographic Chocolate!” only when you click you get EXACTLY what was advertised. She WILL show you how to make a Minecraft cake or a giant Kit-Kat or a sweet gift from an old snack package. Because Ann Reardon is a professional, wonderful person who believes the world should be better.

great-tweets

there's nothing to explain, "vermillion" absolutely is a green word

theprideful-deactivated20251201

verde in spanish, italian, portuguese and romanian means green. vert in french means green. verdant means green. viridescent means green. it tracks that vermillion would mean green, and that it doesn’t just proves that english is a ridiculous language with absurd rules.

marlinspirkhall

'Viridian' is also green & viridian and vermilion sound very similar. So you can understand the kind of stress I'm under.

i-wear-the-cheese

I find this opposite to be true of chartreuse. It should be red. It is green. I have no basis for this.

i-draws-dinosaurs

how I see it in my head

pimentogirl

I am one hundred percent in agreement with this. It’s also jangling the funnies with the idea of the bemused face of anyone with red/green colour blindness.