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Reblog if you are too old for Leonardo DiCaprio

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it does still make me insane specifically how many queer people lovingly embrace astrology. I went to a poetry workshop yesterday that was genuinely quite good but also included an option to disclose astrology designations during introductions and so many people broke out some variation of "I'm a [x] sum but I have a [y] placement and it SHOWS" girl no it doesn't. that's meaningless correlation you completely invented the causation

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Do I have storage for more dvds? No.

Do I need more dvds? Yeah

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Like a new friend!

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This whole thing about scanning your face to prove tour age is making me remember, in 2018 while out in paris we got our wallet stolen during a particularly busy night at a lesbian bar. It was very late and with no money to buy metro tickets we were effectively stranded, but some people helped us and we ended up staying the night at a really sweet older man's place. His face was deeply scarred and he was missing an eye. We chatted on our way and he told me about his life, probably to help calm me down. He explained he had been stuck in a house fire 20 years ago and had had multiple rounds of facial reconstruction and a skin graft, but there's only so much surgery can do so he just learned to live with it. I remember he said he liked the queer bars because they're the only place people don't really stare at him.

At some point I took out my phone, and at the time I was using face unlock. This prompted him to tell me all the ways this technology doesn't work on him. How his phone selfie camera doesn't focus right because it's not detecting a face. How he had to update his ID the old fashioned way, because the website kept rejecting his photos. And how it was becoming more and more common, and how it was making his life way harder.

This was 7 years ago, and now whenever I see this sort of technology I think of how that guy can't use it. And how house fires are pretty common, and how anything from being born this way to a skin condition to heavy tattooing can probably cause the same issue. Can these people get age verified ? Will they just lose access to all social media, which are increasingly necessary in society, if this becomes the norm ? These are people who are already driven out of public spaces due to how they look, and they're getting pushed out online too all in the interest of companies wanting more money.

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true romance

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this is the funniest scp and yet i've never seen anyone posting about it:

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me holding a gun to a mushroom: tell me the name of god you fungal piece of shit

mushroom: can you feel your heart burning? can you feel the struggle within? the fear within me is beyond anything your soul can make. you cannot kill me in a way that matters

me cocking the gun, tears streaming down my face: I’M NOT FUCKING SCARED OF YOU

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People can handle evil characters(for the most part--usually they twist their behavior and water it down) but people really can't handle good characters that lose their head or lose themselves and have a moment of fallen grace. Fandom has shown this time and time again. They really look at them as worse than the initial evil.

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and with your help it can rack up 700k notes on tumblr in 2024

no tumblr this doesnt need tags im releasing it into the wild as god intended

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BUNJY RECIPE BOOK: TWO-WAYS SPICED STRAWBERRY CRISP

the "two ways" in this strawberry dessert refers to the fact that it can be made with fresh OR frozen strawberries, with only minor alterations.

if you use frozen strawberries, you can just leave them whole- the freezing process has already broken them down enough that cooking them will make them so soft you can easily split them with a spoon. if you use fresh strawberries, you need to chop them- they won't cook long enough to get really soft and will have a firmer texture.

also if you use frozen strawberries, make sure you thaw AND DRAIN them completely before making the filling! you can leave them to thaw in a colander over a plate, and even press them a bit to get more liquid out- I promise there will still be enough in there to turn the filling into a pleasant summery goo later.

if you use frozen strawberries, the dessert will be sweeter and the filling softer, and if you use fresh strawberries, the dessert will be a little more tart with a more pronounced fresh strawberry flavor, and a firmer texture to the filling. both are good, just make whichever you prefer.

aside from this, the recipe is the same for both.

YOU WILL NEED:

for the crisp topping:

1 cup all-purpose flour (gluten-free ok)

3/4 cup rolled oats

1 cup dark brown sugar

1/2 tsp salt

1 tsp pumpkin spice (heaping)

1/2 cup (1 stick) butter, melted

for the filling:

2 16oz containers of fresh strawberries, cut into quarters for regular strawberries and sixths for the larger ones -OR- roughly 48 ounces of frozen strawberries, thawed and well drained

1/4 cup white granulated sugar

3 tbsp corn starch (you can just use it straight, no need to make a slurry)

1 tsp vanilla extract

INSTRUCTIONS:

preheat oven to 350 F, grease a 10x10" ish baking dish and set aside for now. most sizes work as long as it's pretty deep.

add the sugar alone to the strawberries and stir to coat, then set aside while you make the topping- this will give them a chance to macerate in the sugars so liquid can be drawn out to make the filling a pleasant goo.

in a medium bowl, mix together the flour, oats, sugar, salt, and spice, and stir with a fork to get it mostly homogenous. add the melted butter and stir to incorporate- the filling should start to break into fluffy chunks once the butter is fully incorporated. fluff it with the fork to break it further into basically big crumbs, you'll want to just cover the surface of the filling with a huge pile of individual crumbs with lots of air between them.

return to the strawberries- add the vanilla extract and sprinkle the corn starch over the whole surface, then stir to incorporate until there are no chunks. this shouldn't take long and you will end up with strawberries in a pale pink liquid.

add the strawberry filling to the baking dish and pat it totally flat with a spatula, then sprinkle the topping over the top into a roughly even pile that covers the whole surface of the filling. you can pat it gently into place, but DO NOT smush it down into the filling roughly or it will not crisp up.

bake for 1 hour, remove when the crust is golden brown and the filling is bubbling up around the edges. ideally you should let it cool almost completely to allow the filling to set, but as long as no one burns their mouth you're fine. enjoy, goes well with icecream! (place scoops next to it instead of on top of it to avoid making that beautiful crisp topping you worked so hard on soggy)

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10000 YEAR OLD ROCK ART OF GIRAFFES FOUND IN LIBYA LET'S GO

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