c'est pour cela que je suis née

having OCs is bourgeois

people who write erotica should be considered sex workers

only americans believe in aliens

it's misogynist to draw touhou characters with big boobs

the "godzilla" franchise is harmful because it teaches children that they should be afraid of lizards and other animals

Still in pursuit, we followed the ball toward a small lake in Motor World that had been earmarked for a fleet of tiny bumper boats for children. The area wasn’t open yet, but the empty boats were being tested and floated on the surface. The ball soared over the grass and smashed into several of them, scattering the others with rippling waves from the impact, which launched some of the boats several feet in the air.

Charlie and Ken waded into the water looking for the hatch. After some difficulty, they got it open. Charlie pulled Frank out by grabbing him under his armpits like a baby. Frank crawled up the bank, coughing and sputtering. He splayed across the grass as we all stared at the ball, which bobbed in the water like it was attached to a fishing lure.

We did not ask for the inspector’s report, nor did we ever hear of one being filed. Ken Bailey returned to Canada. The snow-makers cleared away the PVC. Told to dispose of the Bailey Ball, they rolled it into the woods, where it remained for many years."

Comforting Cabbage Soup

1/2 cup olive oil

1 large cabbage (approximately 2lbs), chopped finely/shredded. (Napa or Savoy are best for this recipe but you can use any cabbage--just remove any tough leaves and the core.)

1 small onion, chopped fine (approximately a 1/2 cup) 

2 cloves garlic, chopped fine (approximately 2 tablespoons)

1 tablespoon white wine or white balsamic vinegar

3 cups of broth (any kind--chicken, vegetable or beef)

2/3rd cup uncooked orzo or rice

Salt and fresh ground pepper to taste

1-2 tablespoons butter (optional)

1/2 cup freshly grated parmesan, and a bit more for serving [do not substitute pre-grated, the texture is important]

chopped fresh parsley for serving (optional)

Heat the olive oil in a soup pot on medium, and add the onion, cooking until deep golden yellow. Lower heat slightly and add garlic, cooking until lightly golden as well. Add cabbage and coat completely in oil, stirring until it begins to wilt. Add salt, pepper and vinegar and then stir again to integrate these. Reduce heat to low, cover and cook for at least 90 minutes, stirring occasionally, until cabbage is completely softened. [Note: if short on time, this can be done quicker at a higher temp if you stir constantly] Add a few tablespoons of water if the pot gets too low on liquid. Once cabbage is completely soft, golden, and resembles caramelized onions, add broth, bring heat back up to medium and bring to a boil.

Add orzo or rice and then lower to a simmer, covering and cooking for about 5-8 minutes for orzo, or 15-20 minutes for rice, until it is just tender, but still a bit firm--al dente. [You can also use leftover pre-cooked rice, just add it in here and let it simmer long enough to heat through] Turn heat off and adjust salt and if needed, then swirl in a bit of butter if you want a richer soup. Grate in parmesan and stir.

Doctor: *has a doctorate in English Lit* I’m sorry, it’s a little more challenging than we thought. We analyzed your imagery, and it appears that you symbolize the fleeting nature of the American dream