Wonderful photo
macklin celebrini has autism
Phantogram Three

izzy's playlists!
Show & Tell
Sweet Seals For You, Always
Aqua Utopia|海の底で記憶を紡ぐ
almost home
Keni
The Bright Sessions
The Bowery Presents
art blog(derogatory)
noise dept.
The Stonewall Inn
I'd rather be in outer space 🛸
Lint Roller? I Barely Know Her
PUT YOUR BEARD IN MY MOUTH

ellievsbear
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Fai_Ryy

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@wearesimplypaperdolls
Wonderful photo
They should invent a cat who doesn't want my baked beans
Can we also invent some that don’t steal my potato chips?
We have now renamed Remington to Chipington
This little bastard
keeps trying to convince me she's an obligate carbivore
i really like that pictures of anteaters swimming look like someone tried to recreate the loch ness monster on a budget like
Bim stance
take him and photoshop him
In the group chat roasting the doughboy uniform again
Don't talk to me or my 87 pouches ever again
"you're really scraping the bottom of the barrel" girl i am living that balsamic life, that's the mommy down there at the bottom.
#are you havinf a stroke or am i i can NOT understand this
Balsamic vinegar is made by aging a reduced grape syrup in barrels with "mother", which is a kind of bacterial slime that develops naturally in the vinegar over time. True balsamic vinegar goes through a very particular process of aging it in a series of smaller and smaller barrels, transferring it from one barrel to the next either every year, or every few years, depending on the process, and then adding fresh syrup to the largest barrel and continuing the process. The slimy film that forms on the insides of the barrels is the mother, and due to the increased concentrations over the years, the mother in the smallest barrel is most potent, and is sometimes partially removed and used to seed new batches of vinegar, so production can be expanded. Scraping the mother from the bottom of the barrel is how you multiply the goodness, the sweetness, and the quality of your balsamic.
If you've ever bought a bottle of apple cider vinegar and thought "what's that cloudy stuff at the bottom?", that's the mommy <3
This is also a part of what makes a high quality balsamic, well, high quality. And part of what makes it expensive. Good quality balsamic is all about age, both the age of the batch itself, and the age of the mother that seeds it. Balsamic has to be at least 12 years old, but you can age it much longer, and many places do. As for the mother, that requires literal lifetimes. Some of the oldest balsamic producing families in Modena have mothers that have been kept alive for centuries, passed down through the generations to seed new batches year after year after year, hundreds of years over. The bacterial cultures develop unique and incredible flavors in this time, and you can really taste it in the end product. It's the kind of flavor and quality only age can offer.
we have entered laika's autism zone. u will learn food and cooking facts, whether you want to or not.
scientific fact
They are even better 🌒
instead of saying self deprecating, suicidal jokes, try saying "im going to milk myself" like my autocorrect suggested
having a resting bitchface is so funny because i'll be doing something relaxing, and really enjoying myself and my face will look like this
let me. innnnnnnnnnnnnnnnnnnnnn
Come, you simply must meet my associates! This woman right here is a delightful pervert of sorts, and this fellow here, he’s some kind of a fucking idiot.
<3 Keep up the good work Gary! <3
<3 GOOD KITTY <3
love putting a little. period in the middle of my sentences to create a little pause
i love putting a little bullet in the head of my enemies with my golden deagle
love putting a little giggle in my happy with my smile 。+.。☆゚:;。+゚ ☆*゚¨゚゚・*:..゙((ε(*⌒▽⌒)
yayyy! yippee!!!
you ever know someone and you think “god i love you. i wish we could’ve known eachother when we were carefree and 11. i wish we could’ve played together as kids”
a friend of mine walked me through their childhood diaries and god i wish i could’ve given them a hug. i wish we could’ve played with stuffed animals together