the only pokemon you’ll find at music festivals
PUT YOUR BEARD IN MY MOUTH
Peter Solarz

Kaledo Art

if i look back, i am lost
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dirt enthusiast
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Misplaced Lens Cap
Today's Document
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shark vs the universe
Three Goblin Art
Aqua Utopia|海の底で記憶を紡ぐ
NASA

祝日 / Permanent Vacation

JVL

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Acquired Stardust

oozey mess
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@monsterroleplayer
the only pokemon you’ll find at music festivals
The winner of Glamour's 2016 essay contest shares a story of heartbreak and in-the-kitchen healing.
I’m so tired of white guys on TV telling me what to eat. I’m tired of Anthony Bourdain testing the waters of Korean cuisine to report back that, not only will our food not kill you, it actually tastes good. I don’t care how many times you’ve traveled to Thailand, I won’t listen to you—just like the white kids wouldn’t listen to me, the half-Korean girl, defending the red squid tentacles in my lunch box. The same kids who teased me relentlessly back then are the ones who now celebrate our cuisine as the Next Big Thing.
I grew up in the Pacific Northwest, in a small college town that was about 90 percent white. In my adolescence I hated being half Korean; I wanted people to stop asking, “Where are you really from?” I could barely speak the language and didn’t have any Asian friends. There was nothing about me that felt Korean—except when it came to food.
At home my mom always prepared a Korean dinner for herself and an American dinner for my dad. Despite the years he’d lived in Seoul, selling cars to the military and courting my mom at the Naija Hotel where she worked, my dad is still a white boy from Philadelphia.
So each night my mom prepared two meals. She’d steam broccoli and grill Dad’s salmon, while boiling jjigae and plating little side dishes known as banchan. When our rice cooker announced in its familiar robotic voice, “Your delicious white rice will be ready soon!” the three of us would sit down to a wondrous mash-up of East and West. I’d create true fusion one mouthful at a time, using chopsticks to eat strips of T-bone and codfish eggs drenched in sesame oil, all in one bite. I liked my baked potatoes with fermented chili paste, my dried cuttlefish with mayonnaise.
There’s a lot to love about Korean food, but what I love most is its extremes. If a dish is supposed to be served hot, it’s scalding. If it’s meant to be served fresh, it’s still moving. Stews are served in heavy stone pots that hold the heat; crack an egg on top, and it will poach before your eyes. Cold noodle soups are served in bowls made of actual ice.
By my late teens my craving for Korean staples started to eclipse my desire for American ones. My stomach ached for al tang and kalguksu. On long family vacations, with no Korean restaurant in sight, my mom and I passed up hotel buffets in favor of microwaveable rice and roasted seaweed in our hotel room.
And when I lost my mother to a very sudden, brief, and painful fight with cancer two years ago, Korean food was my comfort food. She was diagnosed in 2014. That May she’d gone to the doctor for a stomachache only to learn she had a rare squamous cell carcinoma, stage four, and that it had spread. Our family was blindsided.
I moved back to Oregon to help my mother through chemotherapy; over the next four months, I watched her slowly disappear. The treatment took everything—her hair, her spirit, her appetite. It burned sores on her tongue. Our table, once beautiful and unique, became a battleground of protein powders and tasteless porridge. I crushed Vicodin into ice cream.
Dinnertime was a calculation of calories, an argument to get anything down. The intensity of Korean flavors and spices became too much for her to stomach. She couldn’t even eat kimchi.
I began to shrink along with my mom, becoming so consumed with her health that I had no desire to eat. Over the course of her illness, I lost 15 pounds. After two rounds of chemo, she decided to discontinue treatment, and she died two months later.
As I struggled to make sense of the loss, my memories often turned to food. When I came home from college, my mom used to make galbi ssam, Korean short rib with lettuce wraps. She’d have marinated the meat two days before I’d even gotten on the plane, and she’d buy my favorite radish kimchi a week ahead to make sure it was perfectly fermented.
Then there were the childhood summers when she brought me to Seoul. Jet-lagged and sleepless, we’d snack on homemade banchan in the blue dark of Grandma’s humid kitchen while my relatives slept. My mom would whisper, “This is how I know you’re a true Korean.”
But my mom never taught me how to make Korean food. When I would call to ask how much water to use for rice, she’d always say, “Fill until it reaches the back of your hand.” When I’d beg for her galbi recipe, she gave me a haphazard ingredient list and approximate measurements and told me to just keep tasting it until it “tastes like Mom’s.”
After my mom died, I was so haunted by the trauma of her illness I worried I’d never remember her as the woman she had been: stylish and headstrong, always speaking her mind. When she appeared in my dreams, she was always sick.
Then I started cooking. When I first searched for Korean recipes, I found few resources, and I wasn’t about to trust Bobby Flay’s Korean taco monstrosity or his clumsy kimchi slaw. Then, among videos of oriental chicken salads, I found the Korean YouTube personality Maangchi. There she was, peeling the skin off an Asian pear just like my mom: in one long strip, index finger steadied on the back of the knife. She cut galbi with my mom’s ambidextrous precision: positioning the chopsticks in her right hand while snipping bite-size pieces with her left. A Korean woman uses kitchen scissors the way a warrior brandishes a weapon.
I’d been looking for a recipe for jatjuk, a porridge made from pine nuts and soaked rice. It’s a dish for the sick or elderly, and it was the first food I craved when my feelings of shock and loss finally made way for hunger.
I followed Maangchi’s instructions carefully: soaking the rice, breaking off the tips of the pine nuts. Memories of my mother emerged as I worked—the way she stood in front of her little red cutting board, the funny intonations of her speech.
For many, Julia Child is the hero who brought boeuf bourguignon into the era of the TV dinner. She showed home cooks how to scale the culinary mountain. Maangchi did this for me after my mom died. My kitchen filled with jars containing cabbage, cucumbers, and radishes in various stages of fermentation. I could hear my mom’s voice: “Never fall in love with anyone who doesn’t like kimchi; they’ll always smell it coming out of your pores.”
I’ve spent over a year cooking with Maangchi. Sometimes I pause and rewind to get the steps exactly right. Other times I’ll let my hands and taste buds take over from memory. My dishes are never exactly like my mom’s, but that’s OK—they’re still a delicious tribute. The more I learn, the closer I feel to her.
One night not long ago, I had a dream: I was watching my mother as she stuffed giant heads of Napa cabbage into earthenware jars.
She looked healthy and beautiful.
Michelle Zauner is a writer and musician in Brooklyn.
theme 003. - by craicshelley/intothedrk
static preview / pastebin / freetexthost
f i n a l l y a new thing. this has been sitting in my pastebin graveyard for…forever. so i decided to fix it up and post it. honestly its about as standard as it gets.
sizes and all that good stuff are in the preview.
standard rules apply so don’t don’t be a jerk and use this as a base or take the credits off. and please like or reblog if you use it !!
if you find a bug or have a problem, hit me up on either one of the blogs linked up top and i’ll do my best to help you out.
daydream | static preview & code
features:
8 post sizes, 250px-420px
5 links
24px * 24px circular sidebar img
inverted tumblr controls
options:
avatar (icon) instead of sidebar img
roman numeral links
captions
faded posts
white lightbox
small cursor
credits: soundcloud player and video resizing script from @shythemes, pxu photosets by pixel union, better css photosets by @gukthemes & @caulfielld
Please do not steal any of this code & do not edit the credit. Like/reblog if using // thank you!
editorial affair: preview & code
a contained theme resembling a magazine editorial, with a header appearing on the first page before posts. made with character blogs in mind.
features:
custom post widths (250-400px works best).
optional description header.
optional hover description on sidebar.
optional grayscale sidebar image. (image width is 600px minimum).
optional pop up ask box.
10 different title fonts you can choose from.
optional hover tags.
show/hide captions.
credits:
inspired by this dribbble shot by Mercedes Bazan.
photoset script by pixel union.
standard rules apply. let me know if there are any glitches!
FLUORESCENT
Static preview + Install
350px posts
3 custom links
faded, grayscale, captions, small cursor option
basecode from the gorgeous @bychloethemes
resizing videos from @shythemes
Like//reblog if you consider use, if you have any issue message me
Kim Seolhyun gif hunt
None of these gifs are mine and all credits go to their rightful owners.
There are xxx gifs (how do you all count the gifs like man the struggle is real pls help)
There might be some repeats, there probably are, but I did my best to make sure there isn’t.
PRAY THEME | { PREVIEW / MORE INFO }
Please, like or reblog this post if you’re using this theme! :)
FEATURES:
540px Posts / All Types of Posts
Fully Customizable Colors
Main Menu Links powered by Tumblr Pages
Twitter Widget powered by Tumblr
4 Custom Text Widgets
Team & Family Blogs Widgets
Group Blogs Features Enabled
Background Image Automatic Blur
Title on Top or Bottom of Main Menu
NOTES:
Feel free to edit whatever you want, except the credits! Please don’t redistribute. If you have any questions, ask me here, I’ll be glad to help you! ^^
ps: I always answer privately if you’re off anon.
i just have this persistent feeling of “i’m not doing enough” combined with “i don’t have the energy to do anything” and it just really fucking sucks
Kim Junmyeon a.k.a. Suho gif hunt
None of these gifs are mine and all credits go to their rightful owners.
There are xxx gifs.
There may be repeats. There probably are tbh (sorry)
Not feeling well? Anxiety? need to meditate? practice this.
under the cut are a bunch of faceless gifs from the narnia trilogy (still waiting for silver chair tbh). there shouldnt be any repeats but there are multiple gifs of the same scene, which i included because different gif makers use different psds. i only made four of these gifs, and the rest were made by talented gif makers on tumblr who are not me. if you recognize one of your gifs and would like me to take it down, all you need to do is send me an ask! hope you enjoy <3
Keep reading
Luna
an all-in-one page with an about me, navigation, F.A.Q., and blogroll section.
Includes: a 65x65 sidebar image, two extra links, an accent color, and instructions in the code.
ask me if you encounter any issues, and please reblog/like if using, thank you!
Preview / Code
tags i | preview - code (raw)
a minimalistic and versatile tags page that features
dropdown subtags inside the main tag section
unlimited tag sections, tags and subtags. templates are included in the code.
2-4 columns. 3 is the default. instructions on changing them are here.
custom number of and header links (suggested number is four)
custom colours for background, border, scrollbar and more
dropdown link tutorial by acuite.
basic coding knowledge is required to use this page, especially if you want to change the number of columns. if you need help with anything at all, please send me an ask!
thanks to jennifer for all the help!
reblog/like if using and please do not repost or steal!
Seo Ye Ji gif hunt
None of these gifs are mine and all credits go to their rightful owners.
There are approx. 137 gifs.
There may be some repeats.
sehun for ivy club