RMH
he wasn't even looking at me and he found me
Claire Keane
2025 on Tumblr: Trends That Defined the Year

blake kathryn
Monterey Bay Aquarium

if i look back, i am lost
Keni
ojovivo

Kiana Khansmith
hello vonnie
Cosimo Galluzzi
DEAR READER


TVSTRANGERTHINGS
Jules of Nature
Sade Olutola
almost home
seen from Puerto Rico

seen from Spain

seen from United Kingdom

seen from United States

seen from Portugal
seen from South Africa

seen from United Kingdom

seen from Algeria
seen from Italy
seen from United States

seen from United States
seen from United States

seen from United States
seen from United Kingdom
seen from United States

seen from United States
seen from Italy

seen from United States
seen from United Kingdom

seen from Germany
@thopshot

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
i want flowers and hugs
trans guy who doesn’t realize he’s turning into a werewolf because he assumes it’s all just normal side effects of starting testosterone
trans girl who doesn’t realize she’s turning into a vampire because she assumes it’s all just normal side effects of starting estrogen
post paused, let’s talk about this now
young me especially would have hated hearing this but networking is literally the most important thing you can do to improve your situation like forget economic barriers to education etc just keep making friends with different people and eventually someone will offer you a hand up just because they dig your vibe and that is exactly all that's happening when undeserving people surpass you anyway
When I look at how I survived my 20s, it was always helpful friends putting work my way. And often the helpful friends were people I had only known for weeks.
schools love to go on and on about networking but they do a shit job of teaching you how to do it.
networking isnt going to job fairs and accumulating a collection of business cards and having a good linkedin profile
networking is meeting someone on a dating app and even though you never get the chance to meet up irl you talk a bit on discord and they offer to help you job hunt because they have good technical writing skills and they really think youre cool
networking is meeting someone at a sports event and becoming friends and when you need a new place to live they already have a friend of theirs who just so happens to be looking for a new roommate
networking is joining a club and making really good friends with older members who just also happen to be good professional connections
"networking" is a term so poisoned and sanitized by capitalism that what it actually really is has been obscured in the minds of most people
networking is volunteering somewhere and talking to the other volunteers and people around and so you make friends that way and they get to know what you're like and then boom they find you a better job just 'cuz
Networking is joining a group that does whatever hobby you're into (outdoor activities, music group, games, writing, crafting, whatever). And while you're doing the thing with these people you see on a regular basis, you mention that you're looking for a job in X field and one of them has connections or advice to help with that.

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
been thinking about fantasy/scifi rule systems and free will
“Well don’t let it ruin your day…”
it was too much i had to make my own post
line cook here. ACCURATE
if you don't get the hate, here's what you don't understand.
it takes up to 2 hours to close down the kitchen.
The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.
So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.
(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)
Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.
More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.
So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.
all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.
while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays
Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.
Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.
The poor dishwasher is always the last to clock out, soaking wet and exhausted.
Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself
you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)
If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.
Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there
Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in
oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?
water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.
Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!
The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.
You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)
THE POINT IS
by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.
For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.
if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.
you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.
See all the lined parts along the top of the wall?
those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...
And then there's the mopping and floor drains and...
Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.
In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.
IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO
open with an apology and ask the server to go ask what the cook would prefer you to order.
Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.
It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.
but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.
This applies to almost all businesses, by the way. Closing time should be interpreted as "The time everyone who doesn't work there should be out the door."

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Holy shit that's so cool
Finally “do you love the colour of the sky” got compressed for our convenience
This is now my favorite photo
They used to say shitpost. I think I just got fucking demoted. what the fuck
every so often i just think about how good it was that the most foolproof one-size-fits-all solution for dealing with basically any horrifyingly evil supernatural monster of the week in the magnus archives was just. burying them in concrete. like yeah i can believe that a few tons of grey brutalist slop would stop the wolfman or pretty much anything in its tracks to be honest. they use that shit on nuclear waste. do you honestly think you're stronger than a nuke? a fucking nuke?
So whats up guys
the sky
ok
You know what, fuck you. How dare you. NO one knows what the say after that shit. Am I supposed to laugh at that joke? If anyone has ever laughed at that joke, they were LYING to you. They were being nice because they felt SORRY for you. You just wanted to end the conversation early. Got somewhere to go bozo? You a busy man?
Damn, and I thought my jokes were bad
This site: What the fuck is with all these animated shows getting terrible live-action remakes? We should start remaking live action media as cartoons to balance the scales.
The monkey's paw: *curls one finger*
What's happened now?

Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
something about substances so strong they can only be cut by that same substance (like diamond) gets to me. the self-fulfilling prophecy of it. you can armor yourself against any and all outside threats, but you're still beholden to your own nature.
*walks over to my board titled "is the desire to self-destruct innate or a learned behaviour?" and places another tally mark in the 'innate' column*
Pro-writing tip: if your story doesn't need a number, don't put a fucking number in it.
Nothing, I mean nothing, activates reader pedantry like a number.
I have seen it a thousand times in writing workshops. People just can't resist nitpicking a number. For example, "This scifi story takes place 200 years in the future and they have faster than light travel because it's plot convenient," will immediately drag every armchair scientist out of the woodwork to say why there's no way that technology would exist in only 200 years.
Dates, ages, math, spans of time, I don't know what it is but the second a specific number shows up, your reader is thinking, and they're thinking critically but it's about whether that information is correct. They are now doing the math and have gone off drawing conclusions and getting distracted from your story or worse, putting it down entirely because umm, that sword could not have existed in that Medieval year, or this character couldn't be this old because it means they were an infant when this other story event happened that they're supposed to know about, or these two events now overlap in the timeline, or... etc etc etc.
Unless you are 1000% certain that a specific number is adding to your narrative, and you know rock-solid, backwards and forwards that the information attached to that number is correct and consistent throughout the entire story, do yourself a favor, and don't bring that evil down upon your head.
Editor here. Can confirm.
"Two centuries later" just triggers a mental note to check if timing is consistent throughout the book, because it may mean more time jumps are ahead. "200 years later", or heaven forbid, "201 years later" will have me draw up a time line. The more specific the number, the more critical people become.
Strange phenomenon. Well spotted, OP.
actually i think i might have an explanation for this from linguistics? i think folks get more nitpicky if you have specific numbers because of gricean maxims, specifically the maxims of quality and quantity
basically gricean maxims are a set of guidelines that we all carry in our heads that we expect other people to follow when having a conversation in good faith - i’m copying and pasting definitions from someone else because my attempts at summing up quality and quantity weren’t going so hot
The maxim of quantity, where one tries to be as informative as one possibly can, and gives as much information as is needed, and no more.
The maxim of quality, where one tries to be truthful, and does not give information that is false or that is not supported by evidence.
so basically, when you put a rough number in a text, people think subconsciously ‘oh, the exact number isn’t important, because if it was they would tell me an exact number, so i don’t need to worry about this’, whereas if you put something precise in, people’s brains go ‘wait, they think i need to know this information so i’ll remember it, but now it’s later and they’ve said something that contradicts it, so at least one of those times they were lying and i must figure out which time it was’
Also: don't specify data storage sizes. Just, you know, don't.