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Anxiety & Panic Masterpost

these-dandelion-wishes:

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I put together all the links I had from other posts into one, so that they would be more easy to access. I hope this helps at least one of you. <3

CHEERING UP

Gives Me Hope // Emergency Compliment // Random Acts of Kindness // Random Acts of…

4gifs:

Puppy growing up, no hesitation on the second jump. [video]

4gifs:

Puppy growing up, no hesitation on the second jump. [video]

foodffs:

Millionaire’s Shortbread

Really nice recipes. Every hour.

foodffs:

Millionaire’s Shortbread

Really nice recipes. Every hour.

stunningpicture:

She was bullied as a child because of her vitiligo; now she’s a model

stunningpicture:

She was bullied as a child because of her vitiligo; now she’s a model

nastyvogue:

130186:

John Galliano Fall 2012

FUCKING FASHION BLOG

nastyvogue:

130186:

John Galliano Fall 2012

FUCKING FASHION BLOG

"

Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)

Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.

"

One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’ (via colporteur)

Lap Dance Memorial

ellestanger:

An elderly man visited me for the third time in three years last night; he says he’s a former school teacher. He wears a big, bright smile beneath his bushy grey beard. I see him so infrequently but always remember him. Last night he explained why he rarely visits.

"I come…

depressionista:

a true fact about spiders is they can’t run for extended periods of time because they have asthma. all spiders are nerds. even tarantulas. have you ever seen a spider dating a hot babe? i doubt it. spider flashing his cash in the club? nope. spider pulling up beside you at the lights in a lamborghini? never happened. they’ve got so many eyes because they love reading. nerds. all of them.

potterbird:

Daniel Radcliffe for Essential Homme Magazine by Kevin Sinclair.

oh god when did harry potter get so hot

awwww-cute:

This is a warm spot

awwww-cute:

This is a warm spot

pokemonthemovie2000:

"i honestly don’t remember doing that"

me about 85% of the things i’ve done


THIS HAS ALWAYS BEEN MY FAVORITE THING

THIS HAS ALWAYS BEEN MY FAVORITE THING

thetruthneverlies:

kurtrachelandagayhighfive:

tennants-hair:

why are most villains associated with dark stuff why can’t we have a villain who likes pink lacy pillows and rainbows and ponies

image

Because it’s terrifying as fuck