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July 10 2015

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We taste wood-flavored ice cream with Legit’s Dan Bakkedahl

yeah, no, actual wood-flavoured ice cream. the descriptions sound not a little disgusting and terribly intriguing.
Tags: omnomnom
Reposted bysofiasMissDeWordeskizzo

July 05 2015

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We try five new Ben & Jerry’s flavors with comedian Hari Kondabolu

you know what is nice? that feeling when you're angry at yourself because you basically just tortured yourself by watching other people eat ice cream when you actually *would* like some, thankyouverymuch, but nothing is worth leaving the house in this... weather (can we still call that weather? i feel like we've passed "weather" a while ago and are now heading for "australia", do not pass go, do not collect whatever number of moneys.) for so you're just sweaty-sad BUT THEN YOU REMEMBER THAT YOU BOUGHT ICE CREAM YESTERDAY.  *noms*

ps how do i make sentences end ffs

pps ...yes, the prison joke was deliberate.  =D

ppps stay the fuck indoors. or at least walk without rythm so the worms don't get you. moving back to caladan now, bye.
Tags: omnomnom
Reposted bybrightbyte brightbyte

June 30 2015


Simply Delicious Shower Thoughts with Cookie Monster
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Reposted frommiscreant-at-life miscreant-at-life viamynnia mynnia
@kitchen something for your library  =D
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June 15 2015

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Reposted frombruxa bruxa viajustsoup justsoup

May 18 2015


Dutch artists Lernert and Sander cut raw food into 98 perfect 2.5 x 2.5 x 2.5 cm cubes, creating a tantalizing geometric display. This viral photo was commissioned by Dutch newspaper de Volkskrant for their their food-themed documentary photography special.

The two artists started collaborating on art-related projects in 2007, and their first film together explores different ways to melt a chocolate bunny.

More info: lernertandsander.com | Facebook | Twitter | YouTube (h/t: ignant)

via Artists Cut Raw Food Into 98 Perfect Cubes To Make Perfectionists Hungry | Bored Panda

i want this as a salad. and the knife they used for this.
Tags: omnomnom
Reposted byderschlaeferknarfdomhamondkroetespongebobdanielbohrerhareinmykliju

November 14 2014

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via Sushi for Smiles - a presentation by sushi artist takayo kiyota (nb: presentation is partially nsfw - not sushi for work ;)
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Reposted byToshioTV ToshioTV

April 27 2014

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*~vegan chocolate mousse~*

hi from your mod! my boyfriend’s mom sent me this recipe and i can testify that it is not only DELICIOUS, but accommodating of a ton of dietary restrictions!

to make this more affordable, i bet it can be made with nesquik or ovaltine instead of cocoa powder, or any kind of milk rather than almond. items like vanilla extract are great to keep stocked anyway because they last forever. if anyone tries it with substitutions, i’d love for you to submit your take on this yummy, simple dessert! <3

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Reposted fromviirus viirus viarosemaryandthyme rosemaryandthyme

February 21 2014

December 01 2013


November 12 2013




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October 08 2013

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February 07 2013

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My Drunk Kitchen: CAKE IN A JAR!
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Reposted byTechnofrikus Technofrikus

December 02 2012


A Literary Thanksgiving Feast, by Joe Linker

On a big platter in the middle of the full table sits the fat novel, its dust jacket a cracking bronze, peeling at the edges, its pages sliced and curling, its story stuffed with, well, stuffing: characters mixed with plot in a warm, moist setting, everyone talking at once, voices waxing, then waning, then waxing again, still louder.

A bowl of essays is passed around the table; there’s plenty for everyone. There’s a new dish, something called “creative non-fiction.” I try some, but find it’s not so new, after all, for isn’t all writing creative? And anyway why would we want to read writing that is not creative?

“Pass the poems, please,” someone at the other end of the table says. Poems are like olives. Some have pits, putting your teeth at risk; others are pitted, hollow. Some poems are saltier than others, and may be filled with white almonds or cherry red pimento peppers. If you squeeze a poem you get cooking oil.  And like olive oil, the oil from poems might be extra-virgin, refined, or not potable.

A gravy bowl of APA-style sauce spills across the tablecloth and an argument ensues as to who is at fault, an argument of causation. “Why is that nasty stuff even on the table?” someone asks. A short scene flashes into a drama that quickly subsides with a denouement of dessert: The Emperor of Ice Cream appears with chocolate covered couplets.

But that’s not all, for then Sestina rolls in a six-layered, short story torte. It’s a literary feast, and in these hard times, we are thankful, at least, for literature.

Addendum: My sister Barb’s comment reminded me that I neglected to include beverages in the literary feast post, and I suggested she pick up a six pack of Ballads and maybe a couple of bottles of Memoir. Limericks might be served for pre-meal cocktails, unfermented satire for those who like less bite, but large jugs of stream of consciousness should be kept full and within reach, for readers will surely be thirsty.

November 26 2012

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Reposted byfrittatensuppemondkroete
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cooking therapy, exhibit b
next day: leftovers!
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cooking therapy, exhibit a:
wanted to make pink mashed potatoes of genderqueer diversity but ended up with the magenta terror of Teh Gay Agenda instead (note to self: two beetroots for 1 1/2 kg of taters is rather too much). pictured here with the crudely chopped carrots of manhating feminazis, though i'd recommend some climate-change-conspiracy green spinach instead. that colour scheme is *way* too eighties for my taste.
Reposted bymynnia mynnia

November 24 2012

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Tags: omnomnom
Reposted fromsummerfreeze summerfreeze viamynnia mynnia
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