Tumgik
#and i just posted it
jortsbian · 4 months
Text
the funniest meltdown ive ever had was in college when i got so overstimulated that i could Not speak, including over text. one of my friends was trying to talk me through it but i was solely using emojis because they were easier than trying to come up with words so he started using primarily emojis as well just to make things feel balanced. this was not the Most effective strategy... until. he tried to ask me "you okay?" but the way he chose to do that was by sending "👉🏼👌🏼❓" and i was so shocked by suddenly being asked if i was dtf that i was like WHAT???? WHAT DID YOU JUST SAY TO ME?????????? and thus was verbal again
#yeehaw#1k#5k#10k#posts that got cursed. blasted. im making these tag updates after... 19 hours?#also i have been told it should say speech loss bc nonverbal specifically refers to the permanent state. did not know that!#unfortunately i fear it is so far past containment that even if i edited it now it would do very little. but noted for future reference#edit 2: nvm enough ppl have come to rb it from me directly that i changed the wording a bit. hopefully this makes sense#also. in case anyone is curious. though i doubt anyone who is commenting these things will check the original tags#1) my friend did not do this on purpose in any way. it was not intended to distract me or to hit on me. im a lesbian hes a gay man. cmon now#he felt very bad about it afterwards. i thought it was hilarious but it was very embarrassed and apologetic#2) “why didn't he use 🫵🏼?” didn't exist yet. “why didn't he use 🆗?” dunno! we'd been using a lot of hand emojis. 👌🏼 is an ok sign#like it makes sense. it was just a silly mixup. also No i did not invent 👉🏼👌🏼 as a gesture meaning sex. do you live under a rock#3) nonspeaking episodes are a recurring thing in my life and have been since i was born. this is not a quirky one-time thing#it is a pervasive issue that is very frustrating to both myself and the people i am trying to communicate with. in which trying to speak is#extremely distressing and causes very genuine anguish. this post is not me making light of it it's just a funny thing that happened once#it's no different than if i post about a funny thing that happened in conjunction w a physical disability. it's just me talking abt my life#i don't mind character tags tho. those can be entertaining. i don't know what any of you are talking about#Except the ppl who have said this is pego/ryu or wang/xian. those people i understand and respect#if you use it as a writing prompt that's fine but send it to me. i want to see it#aaaand i think that's it. everyday im tempted to turn off rbs on it. it hasn't even been a week
143K notes · View notes
whiteshipnightjar · 2 months
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
Zoozve, my beloved
93K notes · View notes
miiilowo · 3 months
Text
non-practicing slut. is this anythign
78K notes · View notes
qrowpilled · 7 months
Text
hate when you find a character whose so infuriatingly Your Type that its embarrassing like yeahg no one is gonna be surprised when i announce this is my new Guy Of The Month
107K notes · View notes
taffywabbit · 4 months
Text
they should invent a new type of "staying in bed for 2-3 hours after you wake up repeatedly opening and closing apps on your phone" where it makes you feel awesome and energized and emotionally fulfilled
69K notes · View notes
Text
Everyone wants to talk about how Senshi is a tumblr sexyman but...Senshi is actually attractive. Like even aside from the fact that he's pretty good-looking he's a nice, sweet guy and he can cook and loves doing it. He's a perfectly eligible candidate for marriage, which kind of goes against the spirit of a tumblr sexyman.
Chilchuck, however? Chilchuck is a tumblr sexyman. What the fuck do you people see in him
36K notes · View notes
lesbianralzarek · 2 months
Text
"life doesnt get better, you just get stronger" does NOT include ages 11-17. life does in fact just get better from there. those years are dogshit. like, you do get stronger but its mostly just a factor of not being 11-17 anymore. positive thinking helps but it doesnt fix whatevers going on at 15, you have to brute force through that one raw
41K notes · View notes
sylvies-kablooie · 2 months
Text
i do unironically think the best artists of our generation are posting to get 20 notes and 3 reblogs btw. that fanfic with like 45 kudos is some of the best stuff ever written. those OCs you carry around have some of the richest backstories and worldbuilding someone has ever seen. please do not think that reaching only a few people when you post means your art isn't worth celebrating.
49K notes · View notes
calamitys-child · 1 month
Text
What's everyone's favourite flowers that aren't like. The normal ones. Like everyone's a fan of roses and sunflowers what's a more niche one. One you don't get in gift sets. Mine's sweet peas
33K notes · View notes
crehador · 3 months
Text
so when food is too salty we might say "打死卖盐的" basically meaning "did you beat the salt merchant to death" but one time in an attempt to be a little polite and a little funny to the chef (my mother) i said "……是不是又跟卖盐的有矛盾了" meaning "are you... having a dispute with the salt merchant again" and now it's a whole thing in my family
anyway point being there has been another altercation with the salt merchant
51K notes · View notes
goldensunset · 7 months
Text
advice i think we should tell children is that when adults say stuff like ‘now that i’m an adult i get really excited about stuff like coffee tables and bathrooms and rugs etc’ they don’t mean ‘and now i don’t care about blorbo and squimbus from my childhood tv shows anymore’ bc your average adult still loves all the same pop culture stuff they always did; they just have a greater appreciation for the mundane as well. growing up just means you can enjoy life twice as much now. you can get really excited about a new stuffed animal AND about a new kitchen sponge. peace and love
94K notes · View notes
shujiinkou · 4 months
Text
reblog to cast level 5 spell: everyone who reads this gets a full night sleep
53K notes · View notes
greelin · 10 days
Text
6’2 and standing at the front of the crowd is crazy. you already have an advantage just by being alive brother. blocking out all the sunlight. life on the forest floor, withering away
22K notes · View notes
tiarnanabhfainni · 28 days
Text
every single time israel fires on people picking up food or humanitarian aid it truly cuts me to the core. obviously it's equally horrible to fire on civilians escaping the invasion or to bomb hospitals or refugee camps or people just living in their own homes. but there's something so brutal about hitting people right when they have gathered for life-saving aid. by firing on them there the IOF have set up an impossible dilemma where starving people have to choose between death by bullet or death by hunger. they have left no room for palestinians to choose life. i do not know how my government or any other government can just sit by and watch while innocent people continue to be gunned down for the crime of existing in israel's eyeline.
24K notes · View notes
weaselle · 1 month
Text
it was too much i had to make my own post
Tumblr media
line cook here. ACCURATE
if you don't get the hate, here's what you don't understand.
it takes up to 2 hours to close down the kitchen.
The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.
So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.
(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)
Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.
More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.
So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.
all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.
Tumblr media
while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays
Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.
Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.
The poor dishwasher is always the last to clock out, soaking wet and exhausted.
Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself
Tumblr media Tumblr media
you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)
If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.
Tumblr media Tumblr media
Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there
Tumblr media
Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in
oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?
water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.
Tumblr media
Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!
The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.
You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)
THE POINT IS
by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.
For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.
Tumblr media
if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.
you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.
See all the lined parts along the top of the wall?
Tumblr media
those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...
Tumblr media Tumblr media
And then there's the mopping and floor drains and...
Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.
In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.
IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO
open with an apology and ask the server to go ask what the cook would prefer you to order.
Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.
It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.
but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.
25K notes · View notes
smash-chu · 1 month
Text
make a cohost account, make a blue skies account, make a pillow fort account, make a artfol account, share your discord, make a back-up account, make another account, make another account, make another account-
Tumblr media
36K notes · View notes