cream cheese bagel ending explained
i love when redditors try to explain posts i dreamed up and posted right after my alarm went off when i was still half asleep
cream cheese bagel ending explained explained
Mike Driver
styofa doing anything
One Nice Bug Per Day
he wasn't even looking at me and he found me
let's talk about Bridgerton tea, my ask is open
Monterey Bay Aquarium

shark vs the universe
almost home

ellievsbear

izzy's playlists!
TVSTRANGERTHINGS
Sweet Seals For You, Always

❣ Chile in a Photography ❣
Game of Thrones Daily
PUT YOUR BEARD IN MY MOUTH
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will byers stan first human second
Cosmic Funnies

祝日 / Permanent Vacation

Andulka

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@theswiftlyboundingone
cream cheese bagel ending explained
i love when redditors try to explain posts i dreamed up and posted right after my alarm went off when i was still half asleep
cream cheese bagel ending explained explained
Cooking Jam - Teija Lehto, 2016
Finnish,b.1965-
Woodcut,61 x 77 cm.
Source
What's the difference between lichen and fungus, like mushrooms? Thank you.
Hoo boy, that's the question, huh?
So, fungi are a lot of things. "Fungi" is an entire kingdom of life, like "Plantae" (plants) or "Animalia" animals. Consider how much diversity there is within those 2 groups, and now shift your perception of what a fungi can look like to that level of complexity. In, say, animals, those complex differences are pretty obvious when looking at like, a clam vs a honeybee vs a crocodile vs a human. But in fungi, most of that complexity isn't super visible to the human eye because most fungi are small and cryptic, so it gets overlooked even though the diversity is there.
"Mushrooms" are the fruiting bodies of basidiomycete fungi: just one division of the entire fungal kingdom. A fruiting body is like, well, a fruit! It is a reproductive structure that releases spores, which are like the seeds of plants. These structures are attached to a "mycelium," a connected network of fungal hyphea (long filaments containing fungal cells). Think of the mycelium as like, the trunk of a tree, and the mushroom as an apple.
Not all fungi have a mycelium (the same way not all plants have a trunk)--many are unicellular organisms, and others have simpler body plans, and some (like lichens) have more complicated body plans.
Besides basidiomycete mushrooms, ascomycete fungi produce mostly "cup-shaped" fruiting bodies, often referred to as "mushrooms" even though they aren't technically mushrooms. Confused yet? Stick with me. What is a lichen? Lichenization (a fungus forming a symbiotic relationship with a photosynthesizing organism) is a lifestyle trait more than it is a distinct group. While most "lichens" are ascomycete fungi, there are some basidiomycete fungi that have lichenized as well. It is a way for a fungi (we call it the mycobiont) to basically "farm" algae and/or cyanobacteria (we call these the photobionts) to harvest energy from, and in return the mycobiont provides the photobiont with a safe environment.
Most lichens have "apothecia" as seen in the picture above: the cup-shaped fruiting bodies often found in the ascomycete fungi. BUT some (very few) lichens actually *have* mushrooms because they are a symbiosis between an algae and a mushroom-producing fungi (basidiomycete):
SO to conclude: --Fungi is a diverse kingdom of life --Mushrooms are a reproductive structure of a specific lineage of fungi --Lichens are a symbiotic organism made up of a fungus and a photosynthesizing organism (algae and/or cyanobacteria) --Most lichenized fungi are ascomycetes, but some are basidiomycetes --You can think of lichenization as a lifestyle as opposed to a specific group
Fungi are complicated and difficult and confusing, and wonderful and beautifully complex and endlessly fascinating!
The Most Tumblr Punchline
I've noted before that my favorite punchline on Tumblr is "hang on, gotta look something up/okay that's funny."
Let me explain why:
It is a way to say "I don't get it" without blaming the joke or the teller.
It is a tacit admission of ignorance without shame or judgement.
It assumes responsibility for acquiring the knowledge the respondent doesn't already have.
It cues other people who Don't Get It to do the look-up themselves, allowing them to get that full impact of Getting It without derailing the post with explanations.
It gives subsequent readers, whether or not THEY got the joke, a little frisson of good feelings when they realize that someone else is now In On The Joke.
It not only makes the original joke funnier, it gets funnier the more often it's used.
The Chariot. Art by Rebecca Guay, from ARTMS: The Tarot of Rebecca Leveille Guay.
I DIDN'T EVEN HAVE TO UNMUTE,
Captions:
Gaston: "Everyone knows her father's a lunatic. He was in there tonight, raving-"
Fast placed music plays as the scene changes.
Gaston: "Whoa! Slow down Maurice."
i love the phrase "cruel and unusual." not only is what you're doing mean but it's also quite frankly fucking bizarre
The thing that’s always missing from the “women didn’t fight for the right to work they were already working they fought to get paid” is that many women also very much wanted to work.
Women wanted to be lawyers and engineers and chemists. They wanted to use their brains in challenging and interesting ways. They wanted to get the satisfaction from solving problems and inventing new shit and getting attention for it.
I know not everyone is born with intellectual curiosity or drive or determination but some people are and many of those people are women.
Literally.
me explaining goncharov to my mother: so tumblr made up this scorsese crime film and they're arguing about its themes and-
my mother, completely deadpan: well are they reviewing the theatrical release or director's cut.
me:
my mother: what does frances ford coppola think of it
Your mother is the only one who understands me
unauthorized fucking thing!!!!!!
(warning: loud chirping throughout)
source: hellgate osprey cam
everyone!!! i may be generally full of sadness! but!!!
look at my mfucking LOAF OF BREAD
I am writing the version of the resippy i used today since I make tiny adjustments each time, so hold your horses it's comin!
Equipment and Time Considerations
You will need a pullman's loaf pan, which is a bread pan with a lid. the reason just tinfoiling a regular cake loaf pan doesn't work is because a pullman's is also considerably deeper and longer that a regular loaf pan, it can fit about a store-sized loaf of bread. which. which it's where the sizing actually comes from, historically.
This is a sourdough recipe so you have to remember to keep your starter well fed AND that the proofing takes considerably longer than anything with instant yeast.
I've modified a bunch of timings throughout the recipe. While your average sourdough boule takes an overnight final proof (making it a 2-day loaf) and your average pullman's loaf recipe takes about an afternoon, this will take about a day's (little under 12 hours give or take) worth of time.
Also note that it is currently around 19C/66F so I've been using my lightly heated oven to keep the dough at decent proofing temps (idk like 70 to 85ish degrees fahrenheit? whatever the equivalent of a sunny window day is). You'll need to figure out your equivalent
Ingredients
Levain -50ish g active, full hydration starter -35g whole wheat flour -35g AP or bread flour -70g/mL water, lukewarm
Remaining Ingredients (Not doing an autolyse for this one) -500g/mL water, lukewarm -35g sugar -550g AP or bread flour -200g whole wheat flour -15-20g salt -65g butter or margarine, plus some reserved
Method
Prepare the levain by mixing all ingredients together in a glass jar (i reuse an old jam jar), covering top with cling wrap, and leaving somewhere warm-ish for about 4 hours. You'll know it's ready when it's doubled in size and has just begun to fall
If you're using a stand mixer, pour your active levain into it. (any other large bowl will do if you're doing hand mixing). Add the sugar and the water to the levain, mixing together.
Let sit for 15-20 min. (I do this to encourage a bit of rapid growth in the yeast, it ups the culture's concentration and takes a bit of the acrid sour out of the flavour profile)
mix in remainder of the ingredients, flours, salt, butter/margarine. If you're using a stand mixer, have it go for about 5 min on the lowest setting. I run mine longer, but I'm using my roommate's old model so the lowest setting is slower. If kneading by hand I would say about 10 minutes or so, and since this is a wet dough, the slap and fold method is probably the way to go.
transfer back to the bowl and cover with plastic wrap, place in a proofer/warm area.
Now it's time for initial proofing and series of stretch and folds. Wait a half hour, then do a stretch and fold. Repeat this cycle three times so you're stretching and folding a total of 3 times. (30min>S&F>30min>S&F>30min>S&F>30min)
Take your pullman's loaf pan and butter/margarine the bottom and sides
heavily flour a surface of choice. Scrape the dough out and let the dough rest on the counter for about 20 minutes
using a floured bench scraper,burrito fold the dough into a loaf shape (roll in sides first, then roll the long way) and transfer to the buttered loaf pan.
Let that rest in the pan for 10 minutes, then preheat the oven on bake at about 375F. The loaf should be out in the open with no lid for at least 20 minutes, otherwise it'll be too wet for the bread lame to score. (You also have the option of fridging the entire pan with a rice flour coated dish towel to get the same drying effect, but idk what the timeline'd look like for that)
lightly sprinkle some more flour onto the top of the loaf and score bread to your liking.
bake with the lid on for 40 minutes, then slide the lid off, raise temp to 425F and swap to broil setting (we want the heat coming from up top now) for about 15 minutes
cool bread off on rack and enjoy!!!!!!!
AH FUCK I RECORDED A DETAIL WRONG
it's 550g in AP flour not 450, I just edited it. the total flour to water volume is supposed to be 750:500 since it's a 3:2 ratio
baked this at a friends' board game night, have received at least one proposal of sorts upon the first cut/first bites of said bread
these are the sort of credentials I wish I could put on my culinary resume
all yall make jokes about couples and their nonromantic third wheel having fun together, but im the one getting treated to food tonight by the couple im nonromantically third wheeling. you wish you were me
I'm sorry I read this as "necromantic third wheel" and went on a very rapid powerful imagination adventure. hello lovebirds I'm the skeleton here for breadsticks
The San Francisco Examiner, California, February 25, 1935
Sometimes I think humankind hasn’t changed at all.
WHAT IS “DOES”?
Scrap basket!
Cherokee double wall - commercial round reed
You can tell I have a lot of pieces left over from working with strawberries and sunset colors. Reeds can take up a lot of space so im happy to put these to use!
Jinkies
Jeepers!
Zoinks!
Ruh roh!
My favorite part of this post is that it implies Fred is the one saying “FUCK” because we know who typically says the other 4 things
all bark no bite
(available on my kofi as adoptables!)