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@soldat-inconnu
The knife? Baby itâs edgy and Dull

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Better live your life were running out of time
may i interest you in some moles
get moomined idiots

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Ingram, John Henry, Flora Symbolica: The language and sentiment of flowers, (London: 1869).
so unmotiviert, dass die schweren geschĂźtze aufgefahren werden mussten (monsta von culcha candela)
Dahling you simply must read this book! Itâs all about this devious little caterpillar who simply gorges himself on all manner of divine things
#crysobbing
stupid wuppyog
seems like we all fuck with stupid wuppyog

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âThe employees need a larger salaryâ âhmmmm large celeryâ
so happy and free
this is going to be a silly reblog but i have kind of a fixation on animal qualia and the idea of an animal's umwelt, so i ended up wondering whether pudding was actually "enjoying" this.
which meant i went and read about snail brains.
here's the bad news, at least by human standards:
snails do not have anything like a centralized brain. their nervous system is made up of small clusters of neurons (ganglia) that mostly handle very local tasks. they don't have a cortex, they don't build big integrated models of the world, and they almost certainly don't experience things like appreciation, anticipation, or savoring.
pudding is not looking at the sky and thinking it's beautiful.
snail eyes are basically light sensors - they can tell bright from dark, but not form images. snail "taste" is done through chemoreceptors on their tentacles and around their mouth. those receptors don't produce flavor the way ours do; they just detect chemical compounds and sort them into "approach," "ignore," or "avoid."
so there's no evidence that snails enjoy food, or wind, or views, the way mammals do.
and that does sound kind of sad. but then i thought that maybe we are asking the wrong question.
snails do have valence. they detect aversive things (like salt or dryness) and withdraw from them. they detect non-aversive or beneficial conditions (like moisture) and stay extended. when pudding is stretched out like this, it means his nervous system is basically saying "this is safe; nothing is wrong."
if we define pleasure not as our human experience of dopamine and reward chemicals but instead as "the absence of aversion" - a state where the organism is open to its environment instead of defending itself - then this does count as something positive, even if it's extremely nothing like human enjoyment.
pudding isn't appreciating the wind. but his body is registering humidity, safety, and the ability to keep functioning, and that matters to him in the only way his nervous system can make things matter. he does not think "this is great, this is awesome, i love the weather", because he doesn't think in the way we do at all, but the neurological action in his ganglion tell his body that he is safe, that the moisture is an acceptable level, that it's not too dry or windy, and that there's nothing imminently threatening.
i think a lot of the sadness comes from assuming that a good life has to look like ours: full of enjoyment, meaning, and aesthetic experience. but a snail isn't missing those things. its world just isn't built to include them.
snails don't have a sense of flavor. they don't even have tastebuds. this seems like a gimme, right? but again that might be asking the wrong question about what "taste" is. biologically speaking, it's chemoreception. we taste sweet because it indicates high value, high calorie sugar molecules. we taste salty for salt, umami for proteins. so in what way does pudding's chemoreceptors differ from ours instrumentally? we can say "by our human perspective, pudding can't experience "preference" or "savoring" or "anticipation of delicious food"", but from pudding's perspective we have radically overengineered ourselves for the task at hand. pudding can tell what's salty, what's high value, what has the chemicals he needs. the functional outcome is that he can discriminate food souces based on their composition. is that not taste?
so maybe the point isn't "this is sad because he can't enjoy it," but "this is a reminder that minds come in radically different shapes, and value doesn't have to be rich to be real."
Sydney Airport Press Conference, April 12, 1966 // photograph by Barry Feinstein // The Last Supper, Leonardo da Vinci, 1495-1498 // photograph by Jerry Schatzberg // Crucifixion, Anthony van Dyck, 1622 // The Agony in the Garden, Mattia Preti, 1675 // photograph by Barry Feinstein // Christ's Arrest (detail), Lucas Cranach the Elder, 1538 // photograph by Pierre Fournier // Sydney Airport Press Conference, April 12, 1966
If grandmothers around the world had a rallying cry, it would probably sound something like âYou need to eat!â
Photographer Gabriele Galimbertiâs grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures. Â
âIn that occasion I said to my grandma âYou know, Grandma, there are many other grandmas around the world and most of them are really good cooks,â Galimberti wrote via email. âIâm going to meet them and ask them to cook for me so I can show you that you donât have to be worried for me and the food that I will eat!â This is the way my project was born!â
The project, âDelicatessen With Loveâ, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.
He acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.
From top to bottom:Â
Inara Runtule, 68, Kekava, Latvia. Silke Â(herring with potatoes and cottage cheese). Grace Estibero, 82, Mumbai, India. Chicken vindaloo.
Susann Soresen, 81, Homer, Alaska. Moose steak.
Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.
The photographerâs grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.
Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).
Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).
Fifi Makhmer, 62, Cairo, Egypt. Kuoshry (pasta, rice and legumes pie).
Isolina Perez De Vargas, 83, Mendoza, Argentina. Asado criollo (mixed meats barbecue).
Bisrat Melake, 60, Addis Ababa, Ethiopia. Enjera with curry and vegetables.
hereâs the updated link, the project is now called âin her kitchenâ
hey everyone its april fools. but dont worry i dont have anything planned. just going to sit here and...
I LIED !!!! GET PRANKED
POST BELOW ME GET FUCKING WET

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I always say that the thing which sets Sargent apart as a portrait artist is that he draws/paints literally every subject - no matter their gender, social position, life vs representational drawing etc - like he is right that minute realising he's desperately in love with them. And it rules every single time.
Examples pulled just from his Wikipedia page most popular works. Absolutely devastating scenes for bisexuals for over a century
Don't forget the ALLIGATORS. He loves them too.