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sea: Ten amigos del tamaño que sea y aprovéchate a lo grande de ellos
 sea: Ten amigos del tamaño que sea y aprovéchate a lo grande de ellos

Ten amigos del tamaño que sea y aprovéchate a lo grande de ellos

sea: blackwitchmagicwoman: auroraluciferi: askmace: scholarlyapproach: DON’T LET THIS HAPPEN TO CEREAL!!! Listen in the past the poor have had to improvise cheap food the rich never wanted as a means to survive. And over the many years of innovation made the food taste good until eventually the rich where like: “Oh hay you actually like that garbage? Why on earth would you like it?” Then they try it, love it, start buying it, and then drive the price up so much it becomes a luxury good. They do this and its devastating, the food typically never becomes affordable again. It don’t matter how cheap the foo dis to produce, it doesn’t matter if there is almost no meat on the bone or its super difficult to eat and messy. Once the poor discover how to make some bit of cheap food taste good, the rich take it away via driving the price of it up. THEY DID THIS TO RIBS. Ribs were garage meat. Just look at them, there is hardly any meat on the bone, you have to eat them by hand usually, and they are messy. They where an undesirable cheap source of junk meat. But the poor being the poor made them taste good. (Because they don’t have much to choose from.) The rich discovered the meals the poor made with them and decided they liked ribs too. People discovered they could sell a few ribs to rich people and make way more money then selling lots of ribs to poor people and the price was driven up. DON’T LET THIS HAPPEN TO CEREAL!!! They did the same to brisket.  You used to be able to get brisket for less than a dollar a pound, which meant you could get a twenty pound brisket fairly cheaply.  And then you smoked it, sliced it, and had meat for weeks if not a full month.  And it was tasty.  I grew up eating brisket at least once a month because my family could afford it. It was a cheap meat because no rich person looks at the dangly part of the neck of a cow and goes ‘ooh, that looks tasty!’. But then Food Network started showcasing things like barbecued brisket.  Rich people started showing up at places that weren’t just Rib Crib to get their barbeque.  And the price of brisket went up.  A lot. I regularly see it for over five dollars a pound in stores now.  And while yeah, that might not seem like a lot when you’re talking only a pound or two of meat, brisket is normally sold in ten to twenty pound sizes.  It’s become completely unaffordable to the people that made it delicious. Sushi used to be really cheap, too, until it became ‘trendy’.  Guess why you’re now paying twelve dollars for your order of California rolls?  Because rich people discovered something that poor people had been eating for ages. Noticed the prices of fajita meat, chicken thighs, or ham hocks has gone up recently?  You guessed it.  Rich people are taking our food and now we’re scrambling to afford the things that we grew up eating. Lobster is a perfect example of this phenomenon. For hundreds of years, lobster was regarded as a sort of insect larvae from the depth of the sea. It had zero appeal as a “luxury food” until people living in NY and Boston developed a taste for it. Before the 19th century, it was considered a “poverty food” or used as fertilizer and bait - some household servants specified in employment agreements that they would not eat lobster more than twice a week.It was also commonly served at prisons, which tells you something about prison food. Only by cleverly marketing lobster as an indulgence for the privileged made it cost so much. It became a vehicle for enormous profit spawning a multi-billion dollar global industry in the process. This mythical affection for lobster flesh - not its practical value in terms of taste, nutrition, or any other reasonable consideration - drives its value. LMAO. Wait.
 sea: blackwitchmagicwoman:
auroraluciferi:

askmace:

scholarlyapproach:

DON’T LET THIS HAPPEN TO CEREAL!!!
Listen in the past the poor have had to improvise cheap food the rich never wanted as a means to survive. And over the many years of innovation made the food taste good until eventually the rich where like: “Oh hay you actually like that garbage? Why on earth would you like it?” Then they try it, love it, start buying it, and then drive the price up so much it becomes a luxury good.
They do this and its devastating, the food typically never becomes affordable again. It don’t matter how cheap the foo dis to produce, it doesn’t matter if there is almost no meat on the bone or its super difficult to eat and messy. Once the poor discover how to make some bit of cheap food taste good, the rich take it away via driving the price of it up.
THEY DID THIS TO RIBS.
Ribs were garage meat. Just look at them, there is hardly any meat on the bone, you have to eat them by hand usually, and they are messy. They where an undesirable cheap source of junk meat. But the poor being the poor made them taste good. (Because they don’t have much to choose from.) The rich discovered the meals the poor made with them and decided they liked ribs too. People discovered they could sell a few ribs to rich people and make way more money then selling lots of ribs to poor people and the price was driven up.
DON’T LET THIS HAPPEN TO CEREAL!!!

They did the same to brisket.  You used to be able to get brisket for less than a dollar a pound, which meant you could get a twenty pound brisket fairly cheaply.  And then you smoked it, sliced it, and had meat for weeks if not a full month.  And it was tasty.  I grew up eating brisket at least once a month because my family could afford it.
It was a cheap meat because no rich person looks at the dangly part of the neck of a cow and goes ‘ooh, that looks tasty!’.
But then Food Network started showcasing things like barbecued brisket.  Rich people started showing up at places that weren’t just Rib Crib to get their barbeque.  And the price of brisket went up.  A lot.
I regularly see it for over five dollars a pound in stores now.  And while yeah, that might not seem like a lot when you’re talking only a pound or two of meat, brisket is normally sold in ten to twenty pound sizes.  It’s become completely unaffordable to the people that made it delicious.
Sushi used to be really cheap, too, until it became ‘trendy’.  Guess why you’re now paying twelve dollars for your order of California rolls?  Because rich people discovered something that poor people had been eating for ages.
Noticed the prices of fajita meat, chicken thighs, or ham hocks has gone up recently?  You guessed it.  Rich people are taking our food and now we’re scrambling to afford the things that we grew up eating.

Lobster is a perfect example of this phenomenon. For hundreds of years, lobster was regarded as a sort of insect larvae from the depth of the sea. It had zero appeal as a “luxury food” until people living in NY and Boston developed a taste for it. Before the 19th century, it was considered a “poverty food” or used as fertilizer and bait - some household servants specified in employment agreements that they would not eat lobster more than twice a week.It was also commonly served at prisons, which tells you something about prison food.
Only by cleverly marketing lobster as an indulgence for the privileged made it cost so much. It became a vehicle for enormous profit spawning a multi-billion dollar global industry in the process. This mythical affection for lobster flesh - not its practical value in terms of taste, nutrition, or any other reasonable consideration - drives its value. 



LMAO. Wait.

blackwitchmagicwoman: auroraluciferi: askmace: scholarlyapproach: DON’T LET THIS HAPPEN TO CEREAL!!! Listen in the past the poor have...

sea: 4) -' 04) French ▼ English" coup de feu gunshot English 04) French coup de fou Blowjob French ▼ 4) English ▼ coup de foudre love at first sight FEnglish 04) French coup de foutre Cum shot Did you mean coup de foudre? feniczoroark: candygarnet: shamwowxl: wine-dark-sea: ilyasaurus: randomfandomteacher: indigopersei: broitsablog: wildeisms: @indigopersei is the french language just always on the verge of getting someone accused of assault or..? my friend,if only you knew It’s a very dangerous language to learn Here’s an interesting thing about French! Everything needs to have an article in front of it. That’s why it’s “la chat” as opposed to just “chat”. So, for instance, you could say la fille for the girl, or jeune fille for young girl, but you can’t just say fille, because that means you are calling her a sex worker in a derogatory way. The moral of the story is, if you want to make something rude in French, just take out the article in front of it. Yes, this works for nearly. every. word. #now I’m wondering how often my high school french teacher was silently screaming because of this little fact Every year. Every year there’s that kid who forgets that you can’t translate “I am excited” to “Je suis excitée”. And every year Monsieur Jordan has to slam the brakes before that kid can finish his sentence and then tactfully ask him not to announce to the class that he is horny. “is the french language always on the verge” oh buddy, oh pal, i am so happy to break this news to you:  truly the language of love Hell language @randomnightlord No wonders I always got a 6 in French.I stay with German happily
 sea: 4)
 -'
 04)
 French ▼
 English"
 coup de feu
 gunshot

 English
 04)
 French
 coup de fou
 Blowjob

 French ▼
 4)
 English ▼
 coup de foudre
 love at first sight

 FEnglish
 04)
 French
 coup de foutre
 Cum shot
 Did you mean coup de foudre?
feniczoroark:

candygarnet:
shamwowxl:

wine-dark-sea:

ilyasaurus:

randomfandomteacher:

indigopersei:

broitsablog:

wildeisms:


@indigopersei is the french language just always on the verge of getting someone accused of assault or..?

my friend,if only you knew


It’s a very dangerous language to learn


Here’s an interesting thing about French! Everything needs to have an article in front of it. That’s why it’s “la chat” as opposed to just “chat”. So, for instance, you could say la fille for the girl, or jeune fille for young girl, but you can’t just say fille, because that means you are calling her a sex worker in a derogatory way. 
The moral of the story is, if you want to make something rude in French, just take out the article in front of it. Yes, this works for nearly. every. word.

#now I’m wondering how often my high school french teacher was silently screaming because of this little fact
Every year. Every year there’s that kid who forgets that you can’t translate “I am excited” to “Je suis excitée”. And every year Monsieur Jordan has to slam the brakes before that kid can finish his sentence and then tactfully ask him not to announce to the class that he is horny.

“is the french language always on the verge” oh buddy, oh pal, i am so happy to break this news to you: 

truly the language of love



Hell language @randomnightlord 


No wonders I always got a 6 in French.I stay with German happily

feniczoroark: candygarnet: shamwowxl: wine-dark-sea: ilyasaurus: randomfandomteacher: indigopersei: broitsablog: wildeisms: @ind...

sea: Lotange My daughter fell asleep in the cart at the grocery store last night and she totally looked like a fallen viking warrior being sent out to sea.
 sea: Lotange
My daughter fell asleep in the cart at the grocery store last night and she totally looked like a fallen viking warrior being sent out to sea.

My daughter fell asleep in the cart at the grocery store last night and she totally looked like a fallen viking warrior being sent out to...

sea: Lotange My daughter fell asleep in the cart at the grocery store last night and she totally looked like a fallen viking warrior being sent out to sea.
 sea: Lotange
My daughter fell asleep in the cart at the grocery store last night and she totally looked like a fallen viking warrior being sent out to sea.

My daughter fell asleep in the cart at the grocery store last night and she totally looked like a fallen viking warrior being sent out to...

sea: bezlich: lightlimes: pictures where the sea and sky are no longer distinguishable i love!
 sea: bezlich:
lightlimes:

pictures where the sea and sky are no longer distinguishable

i love!

bezlich: lightlimes: pictures where the sea and sky are no longer distinguishable i love!

sea: RECIPE FOR ME thejoanglebook: thatsthat24:NEW ORIGINAL SONG: “Recipe for Me” 🌸 I am so incredibly proud of all the people who came together to make this song and video a reality. It’s turned out to be one of favorites and I hope it will be one of yours too. Enjoy!! https://youtu.be/qHOiIuJ_7Cs LYRICS:There are shouters, and murmurersLoan sharks and burglarsWho’s good or bad? Who’s to say?Some are lost, some are searchersSome are givers, some are earnersBut why did they all end up that way?Is it nature at play, or is it nurture?Is the teacher to blame, or is the learner?I’m all at seaI’m no authority on anything but meI couldn’t tell you why I am who I’ve becomeBut I can tell you the parts that make me up, and you can calculate the sumI’ll impart to you what I believe would be the recipe for meWaterFirst things first, you’d need a great deal of water to make me60 liters is roughly what you’d needIt accounts for 65 percent of my beingAnd cellsMy body’s composed of trillions and trillions of cellsPerforming an assortment of missions, and It’s important to mention that they house my DNAWhich makes me myselfThere’s an ebb and a flowI grow, then I see changesThere are rewrites, losses, gains, and rearrangementsIt’s all much more uncertain than I thought it would beWho knew there’d be so many ways to be me?StoriesAudience or presenter, add scores of stories over timeA slew of silly videos I shared onlineAnd journals full of narratives I wrote at age nineAnd still, I continue to write because I have more dreams to fulfillTales I hoped to tell when I was youngerIdeas that I haven’t made yet, but I willI’ll find my way with my willThere’s an ebb and a flowI grow, then I make changesThere are rewrites, losses, gains, and rearrangementsI’m so much more uncertain than I thought I would beWho knew there’d be so many ways to be me?EggsYou may laugh, and that’s greatYour smiles are what make my dayMy self-worth’s fragile like an eggWhen it breaks it’s tough to put together againAnd saltA pinch of salt in my wounds when my friends have had enough of meIt doesn’t help that I’m lacking subtlety when I drop hints that I crave their companyAlone…It’s hard to console myself when I feel so aloneI feel like I disappear, if I don’t shout “I’m here”If I don’t make my presence knownAnd if people see me hereAnd find my face unclearCan I help them to see me better?I know I can’t foresee the weatherSo will they accept me now or ever?Who knows?I hope so…But I’m good enoughWhatever I face, I can rest assured that better days awaitThe path to happiness isn’t a raceI’ll let my heart beat at its own paceSunshineHappy and bright, it nurtures the earth with it’s lightIts beaming smile helps buds to flowerI’ll take a dash of that for when friends feel sourAnd rainbowsA light shines through and every hue is on displaySave a pinch of that for a rainy dayAnd use it when the storm clouds go awayThere’s an ebb and a flowI grow, so I make changesThere are rewrites, losses, gains, and rearrangementsI’m so much more uncertain than I thought I would beBut I can see there’s no wrong way to be meNow I see there’s no wrong way to be meAnd I know putting this recipe to paper is unwiseAll of the ingredients are changing all the timeI know putting this recipe to paper is unwiseAll of the ingredients are changing all the timeChanging all the timeThey’re changing all the timeChanging all the timeI’m changing all the time
 sea: RECIPE
 FOR
 ME
thejoanglebook:

thatsthat24:NEW ORIGINAL SONG: “Recipe for Me” 🌸 I am so incredibly proud of all the people who came together to make this song and video a reality. It’s turned out to be one of favorites and I hope it will be one of yours too. Enjoy!! https://youtu.be/qHOiIuJ_7Cs
LYRICS:There are shouters, and murmurersLoan sharks and burglarsWho’s good or bad? Who’s to say?Some are lost, some are searchersSome are givers, some are earnersBut why did they all end up that way?Is it nature at play, or is it nurture?Is the teacher to blame, or is the learner?I’m all at seaI’m no authority on anything but meI couldn’t tell you why I am who I’ve becomeBut I can tell you the parts that make me up, and you can calculate the sumI’ll impart to you what I believe would be the recipe for meWaterFirst things first, you’d need a great deal of water to make me60 liters is roughly what you’d needIt accounts for 65 percent of my beingAnd cellsMy body’s composed of trillions and trillions of cellsPerforming an assortment of missions, and It’s important to mention that they house my DNAWhich makes me myselfThere’s an ebb and a flowI grow, then I see changesThere are rewrites, losses, gains, and rearrangementsIt’s all much more uncertain than I thought it would beWho knew there’d be so many ways to be me?StoriesAudience or presenter, add scores of stories over timeA slew of silly videos I shared onlineAnd journals full of narratives I wrote at age nineAnd still, I continue to write because I have more dreams to fulfillTales I hoped to tell when I was youngerIdeas that I haven’t made yet, but I willI’ll find my way with my willThere’s an ebb and a flowI grow, then I make changesThere are rewrites, losses, gains, and rearrangementsI’m so much more uncertain than I thought I would beWho knew there’d be so many ways to be me?EggsYou may laugh, and that’s greatYour smiles are what make my dayMy self-worth’s fragile like an eggWhen it breaks it’s tough to put together againAnd saltA pinch of salt in my wounds when my friends have had enough of meIt doesn’t help that I’m lacking subtlety when I drop hints that I crave their companyAlone…It’s hard to console myself when I feel so aloneI feel like I disappear, if I don’t shout “I’m here”If I don’t make my presence knownAnd if people see me hereAnd find my face unclearCan I help them to see me better?I know I can’t foresee the weatherSo will they accept me now or ever?Who knows?I hope so…But I’m good enoughWhatever I face, I can rest assured that better days awaitThe path to happiness isn’t a raceI’ll let my heart beat at its own paceSunshineHappy and bright, it nurtures the earth with it’s lightIts beaming smile helps buds to flowerI’ll take a dash of that for when friends feel sourAnd rainbowsA light shines through and every hue is on displaySave a pinch of that for a rainy dayAnd use it when the storm clouds go awayThere’s an ebb and a flowI grow, so I make changesThere are rewrites, losses, gains, and rearrangementsI’m so much more uncertain than I thought I would beBut I can see there’s no wrong way to be meNow I see there’s no wrong way to be meAnd I know putting this recipe to paper is unwiseAll of the ingredients are changing all the timeI know putting this recipe to paper is unwiseAll of the ingredients are changing all the timeChanging all the timeThey’re changing all the timeChanging all the timeI’m changing all the time

thejoanglebook: thatsthat24:NEW ORIGINAL SONG: “Recipe for Me” 🌸 I am so incredibly proud of all the people who came together to make th...