tall tales of a misologist.

• 2012-05-27

  cannibal-glow:

  I know you’re gonna love me ‘cause my guns are loaded and I’ve got you in my sights.

  Source: liquor--lips

• →

  i’ve never met a pizza i didn’t like.

• →

  c u tomorrow, cunt.

• 2012-05-26

  i’m not really sure how one is suppose to dance to dubstep. i assume flailing about whipping one’s hair back and forth. because that’s how i get it.

  Source: immaramblinman

• 2012-05-25

  people need to stop posting up-to-date information about their pregnancy on fb.

  i know your great aunt twice removed might care if you are dilated yet, but i sure as fuck don’t. 

  Source: immaramblinman

• →

  nothin’ johnny walker gold label can’t fix.

• 2012-05-24

  Fat people who love themselves scare the shit out of people who don’t love themselves. Even fat people who are TRYING to love themselves scare the shit out of people who can’t do the same. We force people to have to look at why they hate their bodies because we are “supposed” to hate ours and we don’t. And sometimes they have no idea what to do with that, so they act like assholes.

  — Tigress Osborn (via boybitch)

  (via immaramblinman)

  Source: erinkyan

• 2012-05-23

  why I gotta stare at that baby you shit out, on MY Christmas?

  sierra mist is lucky she cute. and too little to fight.

  Source: immaramblinman

• →

  soldier for a one man army.

• 2012-05-22

  Today there are more African Americans under correctional control, whether in prison or jail, on probation or on parole, than there were enslaved in 1850. And more African American men are disenfranchised now because of felon disenfranchisement laws than in 1870.

  — Democracy Now! with Michelle Alexander, author of The New Jim Crow: Mass Incarceration in the Age of Colorblindness. (via immaramblinman)

  Source: immaramblinman

• 2012-05-21

  

  thedailywhat:

  Hero Fireman of the Day: It’s the feel-good story of the day: Redditor Logan Fernandes on Sunday shared the life-saving heroics of an Indiana firefighter who saved a kitty from a fire when it seemed all hope was lost.

  Fernandes reported that his mom’s neighbor Vincent, whom Fernandes called “mentally challenged,” had left a candle burning in his apartment and one of his cats knocked it over.

  He came home to his house in flames. After being told there were no other people inside, the fireman were resigned to let the cats go. While the guy was having an emotional breakdown about losing his cats (“They’re all I’ve got!” he kept saying) one of the firefighters searched for nearly 15 minutes and found one alive. [H]e stayed outside giving it mouth to mouth and oxygen for 20 minutes until she started purring again. Needless to say, he’s f*cking awesome.

  Domino was taken to a vet, who promised the kitty is going to make a full recovery. Meanwhile, Reddit users have raised more than $3,500 for Vincent, who lost his other three cats and his apartment in the fire. He’s managing, but “having a hard time with it.”

  Still no word on the identity of the hero fireman.

  [dailydot]

  Source: thedailywhat

• →

  [TRIGGER WARNING: Rape] Fat women are treated as utterly undesirable in our culture [and] are often turned into a ‘bizarre’ fetish object. The result is that fat women are told to be grateful for any sexual attention they receive from anyone, whether they themselves find that person sexually appealing or not. In other words, even more than your average women, fat women are only allowed to be occasional objects of desire and are regularly denied their right to have and pursue sexual desires of their own.
  
  That way of thinking becomes very dangerous when sexual violence is mixed in. When fat women are raped, they’re often told they should be grateful that anyone wanted them, or, alternatively, disbelieved because it doesn’t seem plausible that anyone would want them ‘enough to rape them.’ These arguments not only rely on the dangerous myth that rape is about uncontrollable sexual desire (it’s not), but also propagate the message that fat women’s bodies aren’t valuable enough to the culture for their violation to be taken seriously.

  — Jaclyn Friedman, What You Really Really Want: The Smart Girl’s Shame-Free Guide to Sex and Safety (via khaleesi)

  (via immaramblinman)

  Source: khaleesi

• 2012-05-19

  How to Store Vegetables Without Plastic

  realfoodology:

  

  So you’ve got all these great fruits and vegetables and now we’re going to help you keep them at their freshest with these tips. These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet. In the works here at Washington’s Green Grocer is a switch from plastic bags (although we use as few as we can get away with, while still keeping your produce from getting battered on it’s way to you) to only recyclable paper and reuseable cloth bags!  

  How to Store Vegetables without Plastic

  Artichokes‐ place in an airtight container sealed, with light moisture.

  Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

  Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

  Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.

  Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

  Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away

  Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

  Beet greens‐ place in an airtight container with a little moisture.

  Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

  Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.

  Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

  Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

  Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

  Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

  Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.

  Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.

  Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

  Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

  Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

  Fava beans‐ place in an air tight container.

  Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

  Garlic‐ store in a cool, dark, place.

  Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

  Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

  Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

  Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.

  Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.

  Lettuce‐ keep damp in an airtight container in the fridge.

  Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

  Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase

  Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

  Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

  Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

  Radicchio‐ place in the fridge in an open container with a damp cloth on top.

  Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

  Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.

  Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

  Snap peas‐ refrigerate in an open container

  Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

  Spring onions‐ Remove any band or tie and place in the crisper.

  Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.

  Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

  Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

  Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

  Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

  Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

  Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

  Source: realfoodology

• 2012-05-18

  i was full of liquor and out of control.

• 2012-05-17

  … and the abnormal always excites aversion, distrust, and fear.

  — h. p. lovecraft, “cool air”