“When the sun has set, no candle can replace it.” ― George R.R. Martin
we're not kids anymore.

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@seeiamgroot
“When the sun has set, no candle can replace it.” ― George R.R. Martin
My mental state is: If you give me a long hug I might start crying.
Hello, you.
Wow, what a flood! Avalanche! Nay, volcanic eruption of feedback you’ve sent in over the last few weeks! In fact, that’s always been your way. But, until now, your glorious ~opinions~ of Tumblr have lurked in tags, replies, reblogs, and mentions.
Well, today, we’re here to coax those conversations into the light. Welcome to wip.tumblr.com, your forum for suggestions, mock-ups, ideas, and questions here on Tumblr.
Our Ask box is open, our Submit button primed and ready.
Real humans will be reading and responding to some of your most common queries. Please be nice.
<3
Tumblr
My arrival on these shores is thus far unheralded. I have not been noticed by any of the inhabitants of Tumblr. I have set up my observatory in a quiet corner: here I will take notes, and gather thoughts based on all that I see.
I have theories, but they must be supplied with sufficient evidence if they are to be accepted by the establishment. My initial following list is sparse, so as to not overwhelm and confuse. This week I will sit back and relax into a state of attuned observance from my new vantage.
Initial questions to consider:
What are the populations that make up Tumblr?
What are the historical factors in how those populations came to be?
I think this summer will prove to be enlightening, and enjoyable. I look forward to all the unexpected things I will discover.
happy Thursday the 20th
I’d have to wait months or even years for another chance to reblog this, so why the fuck not?
next days you can reblog this on a Thursday the 20th
August 2015
October 2016
April 2017
July 2017
September 2018
December 2018
June 2019
February 2020
August 2020
You know, just in case you wanted to set your queue for the next 6 years
Next ones are:
May 2021
January 2022
October 2022
April 2023
July 2023
June 2024
March 2025
February 2025
November 2025
August 2026
That’s today!
Well, the years start coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t stop coming and they don’t st
Roses are red 🌹
Violets are blue ✨
If you slide in my ask box
I’ll make something for you 😘
Reblogs, likes, replies, @ mentions—these interactions already show up on your desktop activity screen. You knew that. What you might not already know is that you can now filter different activity types on mobile.
Want to see @ mentions, replies, or reblogs separately on the go? Simply tap “All Activity” in the app, and pick from the drop-down menu that appears. Want to see how folks are interacting with your post about frogs in the kitchen? It’s all here—choose the “Custom” option and tailor your activity screen to suit your lifestyle. That’s really all there is to it. ✨
give this film an oscar
Check out our January staff picks from the Tumblr team 🤘
@salticid you’re amazing and I love ur cryptic spambot convo I hope u like this!!
[twitter]
Time to face 2021
First pizza of 2021 let’s gooOOOOO
Y U P
@seeiamgroot asked me about this so here’s the recipe:
560g bread flour
2 tsp salt
1 heaping tsp instant yeast
a few tbsp of olive oil
1 2/3 cups warm water
Mixed those in a bowl until a shaggy dough formed and did 2 rounds of stretch and folds after 10 minutes each. Let rise, covered, for 2 hours. Then I turned the dough out onto a heavily oiled rimmed sheet pan and gently dimpled and stretched it out. Don’t push it too hard! If it starts not pull back, just let it rest for 10 minutes and stretch again once the gluten has relaxed a bit.
While the dough rose in the pan the second time, I preheated my baking stone in the oven at 500F and made the tomato sauce:
1 28oz can whole peeled tomatoes, drained (save the juice to use in other recipes like soups!)
4 cloves garlic, roughly chopped
2 small bunches fresh basil (maybe like...1/3-1/2 cup, packed?)
a few tsp good olive oil
s+p to taste
Pulse those in a food processor until it’s chopped but still a little chunky!
For the final pizza, here’s what I did:
Spread a bag of Violife Shredded Mozz onto the stretched out dough
Drizzled the tomato sauce over top of the shredded mozz
Dotted the top with several slices/chunks of Miyoko’s Smoked Mozz
Placed the sheet pan onto the baking stone and baked 15 minutes. Then I checked it and decided it wasn’t quite ready so we baked it another 3 minutes. Let cool a few minutes for slicing!
Thank you for sharing this! :chef_kiss:
happy Thursday the 20th
I’d have to wait months or even years for another chance to reblog this, so why the fuck not?
next days you can reblog this on a Thursday the 20th
August 2015
October 2016
April 2017
July 2017
September 2018
December 2018
June 2019
February 2020
August 2020
You know, just in case you wanted to set your queue for the next 6 years