Rest well, Eric Carle <3
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Rest well, Eric Carle <3

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hey horror films your creepy musical cues do nothing because I CAN'T SEE SHIT TURN A NIGHTLIGHT ON AT THE VERY LEAST JESUS CHRIST
every night when i close my eyes before i drift off to sleep my brain torments me with visions of what my tumblr dashboard would look like if i were here in the late 1960s
like this
this is like the opposite of the white women cookin tiktoks

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Some big updates from the Make More MST3K Kickstarter campaign!
If you havenât already been watching, the official MST3K YouTube, Twitch and Facebook channels have been hosting livestreams with a lot of folks from the crews of past and present watching classic MST3K episodes. Theyâve already watched Hobgoblins, Untamed Youth and Quest of the Delta Knights, with Gamera vs. Guiron and two more movies to be announced!
On May 7, Joel and friends send off the #MakeMoreMST3K Kickstarter in THE FINAL COUNTDOWN: THE TELETHON: THE SEQUEL with surprise guests, performances and last-minute rewards.
There was a guy named Jonah⌠and a gal named Emily. Jonah Ray from MST3K: The Return and The Gauntlet, as well as Emily Marsh from the MST3K Live tour and 2020â˛s Social Distancing Riff-Along Special, will be hosting the new MST3K.
The Kickstarter is closing in on the next milestone: $4.4 million, which will unlock episodes 7-9. And in case thatâs not incentive enough, Joel will once again don the jumpsuit and host a new episode of MST3K if they can make it to that nine episode goal.
If the Kickstarter reaches the full 12 episodes, Joel will host two episodes of the new MST3K.
Per the updates in the livestreams and the Kickstarter page, MST3K alums Mary Jo Pehl and J. Elvis Weinstein will be returning as both writers and performers!
There are so many more details in the updates on the Kickstarter (including this great post from Joel that really goes into the production of the new episodes) and the livestreams, so Keep Circulating the URL and help spread the word!
Apocalypse Now 1979
Behind the scenes
Today I got sunburnt from standing outside for literally 10 minutes. I am using âliterallyâ in the literal sense here.

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if any of you happen to be rich & generous please buy me a hot air balloon and a fog machine. in return ill give you this picture:
(please do not just right click and save the picture, weâre working on the honour system here)
I cant believe i predicted NFTs
confession: I have no idea what the deal with cauliflower is. as far as I can tell, itâs white broccoli. I eat it when itâs in stuff but Iâve never bought it and have no idea under what circumstances itâs supposed to be preferable
Broccoli is flower heads whereas cauliflower is densely clustered short stems, or so my botany class from a while back told me.
Culinarily I think cauliflower is for when you need a vegetable for something but all the good ones are too expensive
There *are* good cauliflower applications, for example earlier this week I made a cauliflower curry that was good, but in eg vegetable medleys itâs obviously a filler vegetable and itâs barely edible raw. And donât get me started on people trying to use cauliflower to mimic other foods (like rice or chicken wings)
âCauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion.â wikipedia seems to agree
is cauliflower unusually cheap. broccoliâs already inexpensive. I think cabbage is cheap even for a vegetable. I dunno
I have had cauliflower âtaterâ tots and while they were still breaded you simply cannot beat a potato
@serinemolecule I get that it probably does taste different but I guess I am generally kind of insensitive to vegetables. I donât know what a lot of them are, I just put them in my mouth. I suppose I should do a side by side tasting
Cauliflower can get quite expensive out of season, and is always costlier than broccoli. Theyâre not really comparable, though. Itâs used more like potatoes or tofu, as a substrate to add texture to food and make it heartier, while absorbing flavours from other things. Unlike potatoes and tofu it has little nutritional value, but thatâs a virtue for the kind of people who like eating but hate calories.
Usually I see it in stew/curry-style dishes or fried up, though thereâs also a trend of using processed cauliflower as a grain substitute. I do like it raw by itself, but thereâs no denying itâs bland.
Cauliflower is Godâs Perfect Vegetable. Itâs got the crunch of carrot, the savory, chewy feel of root vegetables, the carbs of potato, the shape and divisibility of broccoli, and none of the bitterness of the other cabbage variants. Itâs fantastic raw (either plain or as the ideal vessel for dips or hummus), roasted, baked, steamed, or even boiled, where it gets soft and chewy without dissolving into floret lint, like broccoli.
Sure, there are some specialty veggies like artichoke or avacado that will beat cauliflower pound-for-pound, if youâre willing to pay through the nose for them. But cauliflower punches so fucking hard above its weight class that it should always be on your short list.
I put it up there with mushroom with sufficiently absorbing a tasty sauce, so I love it in curries.
it tastes horribly sulphury and bitter to me, though, I donât understand how people can like it? Presumably it *doesnât* taste like that to other people?
It does not. It doesnât really taste like ANYTHING
Y'all probably taking it steamed and spiceless you freaks. Make something with it, you canât just mildly heat it and expect it to be good, itâs not weed, you gotta do something with it. And itâs also gonna be shit if you use it as an inferior meat replacement. You gotta value the cauliflower for itself, for its own potential, not for its ability to mimick something entirely different to it. So since y'all clearly donât know how to use a vegetable correctly hereâs one of the best recipes to make the cauliflower shine.
First, prepare a tomato sauce. My usual is tomatoes, a bit of onion and some garlic blended together with enough water to make it soupy but thickish, like mushroom cream. If you substitute the water for chicken stock itâs even better (no boxed bullshit, buy a chicken breast, cook it in water and then save that water for when you need stock). Obviously you have to spice it, I add salt, a ton of pepper, oregano, basil, basically anything thatâs gold on pasta and if Iâm feeling spicy, Iâll blend a chipotle pepper or two in it. Let it boil a couple minutes and take off the fire to set some frying oil, we gonna be frying today. Also, if youâre fine with carbs prepare some rice for the side.
Chop your cauliflowers and scald them.if you donât know what that means, you need to boil salt water and then drop the cauliflower in for one or two minutes, then fish it out with a colander and let it drain, we need it dry for this recipe. It should be soft but firm, if itâs tough then repeat until you get the time right.
Here comes the fun part: youâre gonna need a big towel. Place your cauliflowers in over the sink, wrap it all up and then squeeze it with a twisting motion. You need to absolutely dry them up, if you do it right youâll end up with a mushy paste. You can use the water to cook pasta for later if you donât want to waste it.
Whip some egg whites with an electric mixer until they get the consistency of soap foam. You can do it by hand as well if you got anger issues, otherwise itâll take too long. A cheap hand mixer we got cost like $15 and it works fine, theyâre not fancy tools, itâs just a motor you plug whisks to, you donât need some fancy ass Kitchen Aid youtuber crap if itâs too expensive. Once the whites are foamy youâre gonna introduce the yolks one by one, slowly and without stopping the mixer, so they can incorporate without losing volume. You canât correct this part so if you fuck it up make an omelet and try again with new eggs.
When your egg is ready and your oil is close to smoke point, make little cauliflower balls. You can fill them with a bit of cheese for extra taste. Flour your balls lightly, dunk one in the egg mixture, make sure itâs entirely covered (use a plastic tool, metal will break the egg foam) and then immediately drop it in the oil. If itâs hot enough the egg will cook in seconds,flip it to cook the top side, and then set it to drain on a rack or over paper or ideally one and then the other.
(side note: I donât know if you can bake or air fry this but youâre welcome to try, I will soon and reblog with the results)
Serve your cauliflowers on a plate, the rice on the side and then absolutely drench everything in tomato sauce. It should look something like this:
(I was still working on my plating skills in 2018 shut up)
Bite into it and enjoy cauliflower at its best. Itâs a good recipe, itâs healthy, itâs cheap, you can make it vegan really easily, and itâs not pretending to be meat or pizza so youâre not set up for a disappointment. Itâs just a glowup for a discriminated vegetable by people who actually know how to cook: Mexicans.
This isnât a private recipe, you can share it with anyone you want, make a YouTube video about it, sell it for profit even, just with two conditions:
Make sure to mention that it is a Mexican recipe. Our cuisine has bad rep for being unhealthy because when white people come they only have fast food and donât get to see the less trendy stuff. I want a better name for my culture, and
For the love of Chris do not fucking dare to call them âcauliflower meatballsâ or Iâll chase you down and beat you with a stick. A big one, the ones republicans enjoy hitting their children with. Do. Not. Call. Them. Meatballs. DO NOT CALL THEM MEATBALLS. I canât emphasize that enough. These are called coliflores lampreadas, make up a bs English name if you canât pronounce that, I donât care, as long as you donât use the word âmeatâ to devalue an excellent vegetable because you have a small pee pee. Let them shine for what they are, donât give them impossible expectations because thatâs the exact reason so many of you crybabies have never enjoyed a real vegetable.
buddy i know how to cook vegetables the literal point was that cauliflower, itself, doesnât taste like anything which you just proved with your YOU HAVE TO ADD THINGS TO MAKE IT TASTE OF SOMETHING post there if you have to add stuff to give something a flavour, that thing does not by itself have a flavour. other vegetables have a flavour. cauliflower is just water in a shape.
Of course it doesnât NOTHING TASTES LIKE ANYTHING EXCEPT CONDIMENTS. Try and make a steak without salt, pepper and butter. The hell is this bullshit âoh but you have to cook itâ yes you do, thatâs true of everything, we figured out that lesson about 100,000 years ago when we discovered FIRE. The problem is that itâs not covered in salt, fat and corn syrup like everything else you find at the store, the plant is not the problem, your numb ass tongue is overdosed with addictive amounts of flavouring designed to sell you plastic crap in a cellophane package because you havenât eaten like a person in who knows how long, start drinking water and eating things that come out of the ground so you regain the ability to taste food.
Okay so foregoing the fact that you contradict yourself by first saying that nothing has flavour except condiments (which is weird on its own like - so tomatoes taste of nothing until theyâre turned into ketchup? Paprika has no flavour at all unless itâs roasted, dried and ground? Magically, flavour then appears in these things?) and then saying people need to â(âŚ) regain the ability to taste foodâ, implying that you DO know food DOES have flavour on its own, as well as ignoring your quite frankly bizarrely combative attitude, I have to askâŚ
Are you by ANY chance anosmic?
Because like. speaking as an anosmic, I do use a lot of spices and herbs because the actual flavour of foods like steak or broccoli on their own are muted for me. But uh. Still there. I can very much taste the difference between steak and an ice cube even without salt and pepper. If you canât, Iâd seek out a doctor and ask to get checked for neurological issues instead of flaying this weird as fuck high horse of yours.
Tomato and paprika are condiments and youâre talking about texture.
a) Tomato is absolutely a food. Youâve never eaten a tomato? Thatâs a weird flex I guess, but each to their own. Different kinds of tomatoes have different flavours, too. b) No, weâre talking about flavour. Genuinely go see a doctor. Things do have flavours I promise, and itâs extremely concerning that you think they donât. If youâre anosmic this is a hell of a way to find out but you absolutely should be able to taste things by themselves.
I donât eat ingredients, I eat food. As in finished food. As in someone, preferably myself, put science, art and history into making it decent. Cooking is the entire foundation of society. And itâs not a disability to want actually well made stuff as opposed to a platter of virgin plants and raw meat, itâs called âbeing from a culture that understands condiments and puts them on thingsâ, you should try it sometime, two thirds of the world do that. If I proposed you to just cut a piece out of a cow and eat it like that youâd think Iâm insane, but do that with a plant and suddenly Iâm the weird one missing a sense.
I donât know how to explain this to you, but foods having different flavours is the entire basis of cooking.
If you canât tell the difference between ingredients and think âeverything tastes of nothingâ then you cannot possibly have any concept whatsoever of how to combine them. Knowing things have flavours does not mean âI only ever eat things separately, and rawâ and itâs BIZARRE that you think it does. Or do you think people who develop recipes throw things together at random? I mean, nothing has a flavour so you might as well sub cauliflower for artichoke. Canât change anything, can it? Nothing tastes of anything, to you.
Being able to taste things is normal. You are in fact missing a sense if you canât.
this is what watching an episode directed by alan alda is like
The opening scene of Blade Runner but instead of the Voight-Kampff test itâs one of those captchas that makes you select images
"traffic lights? .... I'll tell you which of these squares have traffic lights"

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M*A*S*H S01E17 âSometimes You Hear the Bulletâ