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Just collecting gifs hoping that someday I use them

Jorah Mormont (Iain Glen) - Game of Thrones - S02E07 (2012)

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Once you start thinking about humans as a species in a biome, it affects your entire way of looking at normal things.

The other day I referred to female morning joggers as an 'indicator species' in that if you see women jogging in the dark it means that the environment provides migration pathways (sidewalks, clear signs) and doesn't have any known predators of female morning joggers (guy with knife, bear, BigTruck, male morning joggers).

Though, I think that people consider framing humans as animals reacting to their environment as rude.

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"it's all in your head" correct! unfortunately I am also in there

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What the media won't show

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I feel called out.

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Sometimes I remember how bitter I am about Sookie and Eric.

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this is her sweet nickname for her lover....

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university professors love to create the most fucked up pdf ever known to mankind. it's enrichment for them.

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“There was a scene that touched me a lot” I think too much about this quote by Daisy, but since there is no Mandalorian for us in Europe, well, at least I have something to do.

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Laura K Linke

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Relatable.

awkward forcebond time pt. 2

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Very important content. Somehow relevant to Star Wars.

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Real talk, did George Lucas base the Aunt Beru and Uncle's Lar's Tattooine home on the architecture by Ramses Wissa Wissef?

Ramses Wissa Wissef designed structure in Egypt vs Tattooine set in Tunisia

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I miss @ao3animal I much and so obviously I will now try to make this

heyy, I was wondering if you have any favorite food recipes that are from french cuisine? I think you shared a while ago some fave recipes on cc, but I was interested in what you think the best parts of french cuisine are, I'm just really looking for sth new to try out <3

I can give you the recipe of my favorite dish, which is the “soupe au pistou”, and I’m sorry in advance if you don’t like soups. You’ll have to toast some really good bread to eat it with. This is not gospel, it’s just how I prepare it.  You need 2 or 3 potatoes, 2 zucchinis, 1 onion, 200gr of green beans, 200gr of flat beans, 200gr of white beans and 200gr of red beans. (Those are not exact measures because I usually just see what can fit in my hand when I take a big handful of each type of beans); you cut all of this in small cubes/parts, and put everything into a pressure cooker with twice the volume of water at least, if not a bit more, throwing some salt in it (a *small* handful) with a branch of celery. You leave it on the stove at medium heat for about 1h/1h30. 

Meanwhile you take 2 ripe red tomatoes of a good size (three if they’re on the smaller side) and you blend them. You add a good amount of olive oil to the mix, then a bit of black or grey pepper. 

Then separately with a mortar and pestle you crush 4, 5 garlic cloves into a fine paste (more if you like garlic), then add a big handful of basil leaves (like, a generous amount of leave) that you crush with it and reduce into a fine paste as well. Add some olive oil to it, and a handful of grated parmiggiano reggiano, which is a type of parmesan (if you prefer, you can also just add the cheese on every plate when you serve the soup).

When the vegetables are done cooking (the soup should be “thick”; with a knife, see if you can cut a green bean with ease) you remove it from the stove and *then* you add the tomato “sauce”/coulis to the soup, along with the “pistou” which is the basil+garlic.

If you want, before removing the soup from the stove you also can add two handfuls of “coquillettes”. Usually a soupe au pistou is prepared with pasta in it, but I don’t necessarily put any. 

I hope you’ll like it nonnie if you ever try it... you can reduce the portions, this is for several plates. 

Bon app’ :)

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