tashatuesday

[tashatuesday]

Listen, I’m new here but I absolute adore all of you. I’d sell my soul to string a sentence together half as well as any one of you.

I am fucking feral for this ship!

Anyway, two things…

I finally got around to watching Challengers last night and damn if that wasn’t Azris fanfiction, bless the Mother. *sweats* Or maybe my brain is just melted into the floor from all the bloody brilliant @azrisweek stories this week.

Coincidentally, tennis kinda originated in France, which I happen to headcanon as Very Autumn Court.

So what’s a girly gotta do to get you to write a Challengers/tennis inspired Azris fic?

Just gonna casually leave this racket here. Next to these balls.

@wovendreamscapes @pippsmcgee @astro-h0e-4azris @makinglongwordsslutty @disney-acotar-hp @chunkypossum @g00seg1rl @jules-writes-stories @mudandmire @mistandmemories @the-darkestminds @wrraccountant @shadowsandlint @molcat07 @nus4y @talibunny30 @fourteentrout @futurehunt

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“Be curious about what you’re writing about” is not stock Common Writing Advice but it really, really should be. There are a lot of written works that fail due to the authors just being obviously incurious about what they are writing about.

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magical forest meeting | get this print on Etsy

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by Kyle Bonallo (ig: @kylebonallo)

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by Kyle Bonallo (ig: @kylebonallo)

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[tashatuesday]

the way curly/wavy hair will only look it’s best when you have nowhere to go

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the transformation of silence, audre lorde

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[tashatuesday]

There’s food that’s old. There’s food that has gone bad. And then there’s soup that has been simmering for 45 years.

In Bangkok, customers can’t get enough of the latter at Wattana Panich, a noodle soup joint in the trendy Ekkamai neighborhood, where third-generation owner Nattapong Kaweeantawong wants to clear up what he thinks is a popular misconception about his beef soup.

“Lots of people think we never clean the pot,” he says. “But we clean it every evening. We remove the soup from the pot, then keep a little bit simmering overnight.”

It’s that little bit, he says, that forms the stock of the next day’s soup. So, yes, at least a taste of what you put in your mouth is 45 years old and counting.

“Since my grandfather’s time, we’ve never really had a set recipe about how much of each ingredient to put in,” Nattapong says. “So the person making the soup will constantly have to taste it to know what needs to be added.”

Soup’s On! And On! Thai Beef Noodle Brew Has Been Simmering For 45 Years

Photo: Michael Sullivan for NPR

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What is the weirdest thing you had to account for when building the perseverance rover?

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But don’t you see that the whole trouble lies here? In words, words. Each one of us has within him a whole world of things, each man of us his own special world. And how can we ever come to an understanding if I put in the words I utter the sense and value of things as I see them; while you who listen to me must inevitably translate them according to the conception of things each one of you has within himself. We think we understand each other, but we never really do.

Luigi Pirandello, Six Characters in Search of an Author (via l-oo)

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P E J A M B L U E E : Follow for more

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Stara Plynarna, Hrensko / Czech Republic (by Daniel Weissenhorn).

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Ah Bangkok, land of the one dollar latte ❤️ (at Bangkok, Thailand)
IG: @boozybackpacker