Mold because what am I if not a little bog creature
art blog(derogatory)

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dirt enthusiast
RMH
Xuebing Du
we're not kids anymore.
almost home
DEAR READER
taylor price
Claire Keane
styofa doing anything
Not today Justin
wallacepolsom


tannertan36
will byers stan first human second

oozey mess

#extradirty
todays bird

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@kreag
Mold because what am I if not a little bog creature

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Bon giorno it is 10 am for the beutiful fashionistas of italia right now perfect time for a brunch with handsome loved onws
straight up 'unforchin it'. and by 'it', haha, well. let's justr say. my circumstants
i see your ‘there was only one bed’ and raise you ‘there were two beds but in the middle of the night, you still slip into mine and i don’t complain because you’re sick with a cold/fever because we were running away from the authorities last night and it was pouring rain, and i wake up the next morning and we’re not cuddling or anything, although i wish we were, but we’re facing each other and oh my god, you’re still asleep and i can see every strand of disheveled hair, every freckle, every eyelash, every single detail of your face, illuminated by the 6 am sunrise from the molding motel window behind you, is this love?’
go fish
was measuring out some sugar and i scooped out one spoonful and fucking said "two." i didn't know you could even lose count that fast
Do you knit or crochet? I think you would fit in well.

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guys I just found the greatest video on the internet
What did I watch
this made me laugh so hard that it triggered an asthma attack.
chewing an entire bottle of extra strength tylenol like theyre jellybeans and taking twelve shots of kids liquid acetaminophen while pregnant so my child can identify every pokemon off a 0.0005 second soundbite with 100% accuracy. down to the spinda pattern variations

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Whenever I think about the value of something being done by a person who really understands the job from a lifetime of experience, I think of my first restaurant job. My goal was to work every position, and I started with a year and a half in the dish pit at 16yo.
When i started as a dishwasher, i was trained by an old career dish pit man named Claudio. He'd spent his whole life washing dishes. It allowed him to move to just about any city in the world that he wanted to and get a job without having to deal with complex hiring processes or strict resumé requirements. Which was the main thing he wanted out of a career. I still think about him.
He'd seen a lot of people come through that station who either didn't consider it a real job or thought it was beneath them, on their way to "better" or "more important" things. And, in retrospect, those first two days he was sort of doing the minimum with me that he could do and still respect himself when he told the manager he'd trained me.
But, maybe it was because i was really interested in learning all the positions there were in a restaurant because i knew they were ALL important, or because i was a hard worker, or maybe it was because i tried to have real conversations with him in my broken spanish and did my best to not make him speak any english unless he wanted to, but after a couple days there was a big shift in the way he and i worked together, and he started to really teach me.
That place ran the dish pit with one dishwasher, so when he was done training me I was going to be doing the job on my own.
The thing that stuck with me the most, for the rest of my restaurant career, was this... and it wasn't just the actual things he was saying, but a completely new way of looking at what i was doing within the context of how the restaurant ran. I came in for my 3rd day and he said
"When you work alone, you want to go home by midnight?"
we clocked on at 3:30 and took a half hour lunch break and usually skipped our tens, so, yeah i absolutely did want to get off work by midnight
Then, even tho i already knew where most of everything was by that time, he took me around and showed me all the dishes, cups, pots and pans, spatulas, silverware, had me look at all of it. Then he told me to remember that almost every one of the dishes I was looking at would be used more than once by the end of our shift- we were clocking on to wash the entire building full of dishes multiple times.
Then he led me back over to the industrial dishwasher most restaurants have, which looks like this:
and then this 60 year old career dishwasher from Mexico City said the thing that changed how I looked at restaurant jobs forever
"This machine takes two full minutes to run a cycle. We are on the clock for 8 hours. That means we have a maximum of 240 times we can run this machine. If you want to wash all those dishes, clean your station, mop, and clock off by midnight? This machine has to be on and running every second of the shift.
If you don't have a full load of dishes collected, scraped, rinsed, stacked, and ready to go into the dishwasher the second it's done every single time? You can't do it. If, over the course of 8 hours, you let this machine lay idle for just one minute in between finishing each load and being turned on again? Instead of 240 loads, you'll do 160 loads.
[like, literally, he had done this math, he had these exact figures]
160 loads instead of 240 loads means you are doing 20 loads in an hour instead of 30 loads. That means the dishes are going to pile up. The cooks will run out of pots and pans and will have to stop and wait for you, the servers will run out of plates and cups and have to stop and wait for you, and your night is going to SUCK. Every part of how this restaurant works can grind to a halt because of that idle minute between dish loads, and if it does you'll have an entire building of people in a hurry and all waiting on you.
And it means you're going to be here until 2 am doing the 200+ loads of dishes this restaurant goes through every night.
For this to work, you MUST have this dishwasher on and running every minute of the shift. As soon as you turn it on you have two minutes to have the next load ready. See these large items i put to the side down here? One or two of them takes up all the space in the machine. I keep them here so that if the machine finishes and shuts off before i'm ready for it i can stick one of these in there and turn it on again immediately. You have to think like that to do this job without stress."
The way he was looking at how the whole restaurant ran, the way he was looking at how he'd spend each minute of the entire shift, the way he broke down what the physical limits were and how to max them out so he could do his job and go home on time without stressing out... The way this 60 year old guy, who had never had professional ambitions beyond being a dishwasher, was still such a competent and brilliant expert in his field.
It was all such an important lesson, and one that stayed with me through every position i went on to work in restaurants, dish pit, busser, server, cook, all the way up through manager before I finally got out of my restaurant career
Claudio never wanted to be anything but a dishwasher who didn't stay any later than he had to.
But he knew how that restaurant ran better than most of the other people in it. I never had a chance to truly thank him for the specific lesson he taught me, because while it had an immediate impact, I didn't really understand how valuable a lesson it was until much later.
But I've thought about Claudio and what i learned from him many MANY times in my life.
the baddest bitch of pasta is:
spaghetti
macaroni
fettuccine
angel hair
shell
penne
farfalle
gnocchi
rotini
ziti
tortellini/ravioli
im bald/other
New 'Bootcamp' boyband.
According to sources a new boyband has been formed at Bootcamp with 5 solo contestants thought to be more promising as a group.
The boyband made up of auditionees: Louis Tomlinson, Harry Styles, Liam Payne, Niall Horan and Zayn Malik
(Liam being one of this years re-auditonee’s) The boyband are yet unamed.
Previous groups formed at Bootcamp have usually been doomed from the start and although usually making it through to the live shows don’t go much further. Futureproof, Hope and Miss Frank to name the most well known,
did anything happen with this
i heard they got involved with human trafficking?

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*choking back tears* He asked for no pickles