Lint Roller? I Barely Know Her

Kiana Khansmith

blake kathryn
Sade Olutola
dirt enthusiast
todays bird
No title available

@theartofmadeline

oozey mess
"I'm Dorothy Gale from Kansas"
DEAR READER
Peter Solarz
cherry valley forever

tannertan36
h

shark vs the universe
NASA
YOU ARE THE REASON

titsay
styofa doing anything

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@spunky-1515
Tiger & Turtle. A walkable rollercoaster structure, designed by Heike Mutter and Ulrich Genth. Photo @helinbereket
I want five guys! 🤭
The Road Out of Town, Justin Parpan
Martin Elkort, Cotton Candy, Coney Island, Brooklyn, ca. 1950.
Peacock spiders performing mating dance.
Jumping peacock spiders are known for their vibrant colors and elaborate courtship dances. Peacock spiders hunt by stalking their prey until they are within jumping distance, then pouncing and delivering a deadly bite. They are native to Australia.
Life of Cats: Selections from the Hiraki Ukiyo-e Collection
Tigers enjoying frozen milk on a hot day
LOL man.
never forget white people did nothing first neither the best, they sleep and eat false propaganda,
Ugh, why the shit does that have to turn into a race thing? Why does EVERYTHING have to turn into a race thing?
because white people have made sure that everything is about race
as proved by the fact that when you say explorer, you think of a bunch of white guys walking the world and discovering it ~exotic wonders~ even though Zheng He travelled through Asia, to the Middle East, and even East Africa. But you’d likely never heard of him before.
Same reason you never heard of Ahmad Ibn Fadlan, an Arab traveller who, as early as the 10th century, went to the Volga area for diplomatic reasons. He wrote about it, much as Marco Polo would do later for his own travels, and is one of our sources on what viking were like (and by all accounts, he wrote about them more accurately than western scholars of the same period did)
Oh, or Ibn Battuta who travelled throughout Africa long before europeans did, and even went to Europe himself.
And that’s just some example of Muslim medieval travel writers
Everything is about race because white people keep telling everyone that their race is the only one who every got anything done.
John Mulaney | The Salt & Pepper Diner
THE BEST JOKE IN EXISTENCE
More Art Monday: We know a lot of our student members are having their spring break right about now. Are you off to the beach for some relaxation and fun? Having a cram session at the library or pulling all nighters in your studio? Whichever it is, we hope you enjoy your time off!
“Waterslide, Wildwood, New Jersey,” 1981, Jack Carnell
“Girl in Sailor’s Shirt Reading,” 1927-28, Emil Ganso
“Jonkonnu Festival,” 1996, Vincent D. Smith
“Painter in His Studio,” 1610 – 1685, Copy after Adriaen van Ostade
“Swimming Pool,” date unknown, Ellis Ruley
“Woman with a Palette,” 1927, Arshile Gorky
“Poetry’s poetry. It doesn’t have to be called a poem, you know.”
Tennessee Williams (via theparisreview)
original url http://www.geocities.com/Area51/Corridor/3165/
last modified 1998-11-09 00:53:36
1. Turkey Cocktail: To one large turkey add one gallon of vermouth and a demijohn of angostura bitters. Shake. 2. Turkey à la Francais: Take a large ripe turkey, prepare as for basting and stuff with old watches and chains and monkey meat. Proceed as with cottage pudding. 3. Turkey and Water: Take one turkey and one pan of water. Heat the latter to the boiling point and then put in the refrigerator. When it has jelled, drown the turkey in it. Eat. In preparing this recipe it is best to have a few ham sandwiches around in case things go wrong. 4. Turkey Mongole: Take three butts of salami and a large turkey skeleton, from which the feathers and natural stuffing have been removed. Lay them out on the table and call up some Mongole in the neighborhood to tell you how to proceed from there. 5. Turkey Mousse: Seed a large prone turkey, being careful to remove the bones, flesh, fins, gravy, etc. Blow up with a bicycle pump. Mount in becoming style and hang in the front hall. 6. Stolen Turkey: Walk quickly from the market, and, if accosted, remark with a laugh that it had just flown into your arms and you hadn’t noticed it. Then drop the turkey with the white of one egg—well, anyhow, beat it. 7. Turkey à la Crême: Prepare the crême a day in advance. Deluge the turkey with it and cook for six days over a blast furnace. Wrap in fly paper and serve. 8. Turkey Hash: This is the delight of all connoisseurs of the holiday beast, but few understand how really to prepare it. Like a lobster, it must be plunged alive into boiling water, until it becomes bright red or purple or something, and then before the color fades, placed quickly in a washing machine and allowed to stew in its own gore as it is whirled around. Only then is it ready for hash. To hash, take a large sharp tool like a nail-file or, if none is handy, a bayonet will serve the purpose—and then get at it! Hash it well! Bind the remains with dental floss and serve. 9. Feathered Turkey: To prepare this, a turkey is necessary and a one pounder cannon to compel anyone to eat it. Broil the feathers and stuff with sage-brush, old clothes, almost anything you can dig up. Then sit down and simmer. The feathers are to be eaten like artichokes (and this is not to be confused with the old Roman custom of tickling the throat.) 10. Turkey à la Maryland: Take a plump turkey to a barber’s and have him shaved, or if a female bird, given a facial and a water wave. Then, before killing him, stuff with old newspapers and put him to roost. He can then be served hot or raw, usually with a thick gravy of mineral oil and rubbing alcohol. (Note: This recipe was given me by an old black mammy.) 11. Turkey Remnant: This is one of the most useful recipes for, though not, “chic,” it tells what to do with the turkey after the holiday, and how to extract the most value from it. Take the remants, or, if they have been consumed, take the various plates on which the turkey or its parts have rested and stew them for two hours in milk of magnesia. Stuff with moth-balls. 12. Turkey with Whiskey Sauce: This recipe is for a party of four. Obtain a gallon of whiskey, and allow it to age for several hours. Then serve, allowing one quart for each guest. The next day the turkey should be added, little by little, constantly stirring and basting. 13. For Weddings or Funerals: Obtain a gross of small white boxes such as are used for bride’s cake. Cut the turkey into small squares, roast, stuff, kill, boil, bake and allow to skewer. Now we are ready to begin. Fill each box with a quantity of soup stock and pile in a handy place. As the liquid elapses, the prepared turkey is added until the guests arrive. The boxes delicately tied with white ribbons are then placed in the handbags of the ladies, or in the men’s side pockets.
Thirteen ideas for your leftover turkey, by F. Scott Fitzgerald.