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Wow, what a flood! Avalanche! Nay, volcanic eruption of feedback you’ve sent in over the last few weeks! In fact, that’s always been your way. But, until now, your glorious ~opinions~ of Tumblr have lurked in tags, replies, reblogs, and mentions.

Well, today, we’re here to coax those conversations into the light. Welcome to wip.tumblr.com, your forum for suggestions, mock-ups, ideas, and questions here on Tumblr.

Our Ask box is open, our Submit button primed and ready.

Real humans will be reading and responding to some of your most common queries. Please be nice.

<3

I have theories, but they must be supplied with sufficient evidence if they are to be accepted by the establishment. My initial following list is sparse, so as to not overwhelm and confuse. This week I will sit back and relax into a state of attuned observance from my new vantage. 

Initial questions to consider: 

What are the populations that make up Tumblr? 

What are the historical factors in how those populations came to be? 

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Violets are blue ✨

If you slide in my ask box

Reblogs, likes, replies, @ mentions—these interactions already show up on your desktop activity screen. You knew that. What you might not already know is that you can now filter different activity types on mobile.

Check out our January staff picks from the Tumblr team 🤘

@salticid​ you’re amazing and I love ur cryptic spambot convo I hope u like this!!

560g bread flour

2 tsp salt

1 heaping tsp instant yeast

a few tbsp of olive oil

1 2/3 cups warm water

Mixed those in a bowl until a shaggy dough formed and did 2 rounds of stretch and folds after 10 minutes each. Let rise, covered, for 2 hours. Then I turned the dough out onto a heavily oiled rimmed sheet pan and gently dimpled and stretched it out. Don’t push it too hard! If it starts not pull back, just let it rest for 10 minutes and stretch again once the gluten has relaxed a bit.

While the dough rose in the pan the second time, I preheated my baking stone in the oven at 500F and made the tomato sauce:

1 28oz can whole peeled tomatoes, drained (save the juice to use in other recipes like soups!)

4 cloves garlic, roughly chopped

2 small bunches fresh basil (maybe like...1/3-1/2 cup, packed?)

a few tsp good olive oil

s+p to taste

Pulse those in a food processor until it’s chopped but still a little chunky!

For the final pizza, here’s what I did:

Spread a bag of Violife Shredded Mozz onto the stretched out dough

Drizzled the tomato sauce over top of the shredded mozz

Dotted the top with several slices/chunks of Miyoko’s Smoked Mozz

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