#OVER A YEAR!!!!!

[heritageposts]

I'm reading about how Israel, in the immediate aftermath of the 1948 Nakba, deliberately replaced olive trees and other indigenous flora with European plants. This ecological disaster, which is now proudly hailed under the banner of 'making the desert bloom,' was done to 'de-Arabize' the landscape, and to cover up - often with fast-growing European pine trees -the ruins of Palestinian villages that were destroyed by Zionists forces.

And I just need everyone to read this passage from Pappé, because the symbolism of what happened to those European pine trees in the desert speaks for itself:

The Ethnic Cleansing of Palestine, by Ilan Pappé (2006, p. 227-228.)

#free palestine #israel #gaza #this is under ch 10 'The Memoricide of the Nakba' - > 'Virtual Colonialism and the JNF' #''olive trees had popped up in defiance of the alien flora planted over them fifty-six years ago.''

[eosofspades]

i didn't have "i'm broken" teenage asexual angst i had "i'm literally being the only reasonable one about this concept and the rest of you are behaving like fucking freaks" perception issues

#oh the experience of being 13 years old and seeing all my friends talking about wanting to have sex and obsessing over it #and being like 'we are all literally WAY too young to be having sex what the actual fuck are you talking about #why are you even considering it when we have much more important things to worry about. like how much middle school sucks' #you know what though. i still stand by this. that was an entirely reasonable thought to have and i WAS being normal about it #anyway #mine #asexuality

[weaselle]

it was too much i had to make my own post

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.

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

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.

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

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.

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.

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?

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...

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.

#long post #sorry #i just have a lot of DO PEOPLE UNDERSTAND feelings left over from all my years in restaurants #restaurants #line cook #service industry

[ciderbird]

academic bias is so funny because you’ll be reading about the same historical event and one person is like “Despite the troubles that befell his homeland and near constant criticism of the court King Blorbo remained strong in the face of adversity” and the other one is like “after letting his people carry the brunt of his cringefail decisions Blorbo the Shitface refused to listen to any reason and continued to be a warmongering piece of shit. Also he was ugly.”

#historians are out there beefing with ppl who died over 200 years ago. good for them #history #history memes #this isn’t really about anyone in particular #but I did read the most hilariously bitter takes on alexander I #not that it’s hard to poke fun at his vanity and indicisive nature but like. he was just a poor little meow meow #although I have some weird grudges against dead ppl as well *cough* Catherine II *cough*

[fanghusband]

may your 2024 be vampiric and homoerotic

#please. pls i cant i need a good year i need it. falling over please

[jakeperalta]

I'm curious. what job would you do if money was no object (you just automatically had an income you could live comfortably on)? including work like volunteering, studying etc. please share in the tags :)

#under this premise part time work is valid too! #personally i think i'd probably study. maybe do another masters maybe part time across two years this time #if i were to do a job job i think i'd try out working in a library (ideally an academic library). which would technically be more studying #since i'd need to get a library qualification first #i'm just very curious what people would choose if it was purely a choice of what appeals to you over the practicality/necessity #talking

[hinamie]

surprise it's yuri!!!in 2024

#my art #yuri on ice #yuri!!! on ice #yoi #fanart #katsuki yuuri #victor nikiforov #victuuri #yoi fanart #this was the secret 4th thing that lost the poll jdsfgsdfjj #id been thinking about doing a tribute since getting that one ask but i didn't anticipate how Into it i would get once i started #the way i flew through this piece .. just over 1 day??? insane #yuri is /that/ ingrained in my muscle memory #I was looking at refs and ?? id forgotten how wild this show was #we just got all of that?? a pole dance a proposal a kiss a pair skate....and it was ALL canon? incredible #AND YEAH UNPROMPTED HISTORY MAKER PLAYS IN MY YT MIX #dean fujioka jumpscare #also looking back at my old yoi pieces was so wild. that ws really 8 years ago huh. #little bit of an ego boost looking at how far ive come #but also im just grateful idk sry 2 b sappy on main #i hope 16 year old me is happy that i did this bc im happy i did this #edit bc i forgot a bunch of white outline i am a fraud

[angelsdean]

HAPPY DESTIEL NEW YEAR!!!!!!!

they are ringing in the new year as we speak<3333

#wrow the notes. over 60k ppl reblogging destiel new year smoochies #vic.txt

[vaor]

things i wish i had known when i escaped my family household and couldn't ask my parents for help

invest in a good mattress early on. there are many other ends you can save on - sleep is not one of them. this is key to how much energy you'll have throughout the day

you don't need a bedframe but you do need a slatted bed base (even if it's just pallets)

opening a bank account is easy

there's youtube tutorials for everything. how to install your washing machine, how to use tools, fixing stuff around the place. channels like dad, how do i? are a godsend

change energy provider as soon as your old deal runs out. you'll get better offers elsewhere and avoid price gouging

assemble a basic first aid kid at home: painkillers, probiotics, alcohol wipes, bandages, tweezers, antihistamine tablets - anything you might need in a pinch

and an emergency toolkit: flashlight, extra batteries, a utility knife, an adjustable wrench, multi-tool, duct tape

set your fridge to the lowest temperature it can go. the energy consumption is minimal in difference and it'll give you +4/7 days on most foods

off-brand products are almost always the same in quality and taste, if not better, for half the price

coupons will save you a lot of money in the long run

there's no reason to be shy around employees at the bank/laundromat/store; most people will be happy to help

vegetarian diets are generally cheap if you make food from scratch

breakfast is as important as they say

keep track of your budget in a notebook or excel file - e.g. rent, phone and internet bills, food, leisure so you'll have an overlook on your spending over the months

don't gamble

piracy is okay

stealing from big stores and chains is also ethically okay

keep medical bills and pharmacy receipts for tax returns

also, file your tax returns early

take up a hobby that isn't in front of a screen. pottery, music, going for a run every now and then, stuff that'll keep you busy and sane

and most importantly... you're allowed to get the stuff you want. treat yourself to the occasional mundane thing. a good scented candle. a bath bomb. that body lotion that makes you feel like royalty. the good coffee beans.

you're free and you deserve to be happy.

#going from being denied basic knowledge to becoming independent over night was wild lmao #but here i am #four years later #doing pretty good #hera screams into the void #moving out #abusive parents

[kvtnisseverdeen]

THE WORLD STANDS WITH PALESTINE 🇵🇸

#FREE PALESTINE #!!!!!! #its been over 70 years #and the world is finally waking up #better late than never #proud of everyone for speaking up!! protesting!! sharing on social media!! #proud of people who wont stand for genocide and apartheid #palestine #pro palestine #politics #mine* #gifs*

[thebibliosphere]

Folks announcing they're leaving Tumblr because they're unhappy with the Twitter clone dashboard on desktop. (I don't blame you, it's broken af.) Meanwhile, the day this hellsite finally does close, staff are going to have to pry me out of the air vents like a rabid raccoon that's adapted to survive on drinking air conditioning coolant and whatever trash is left lying around in the breakroom.

#listen #I've been around for the death of several major social sites over the years #I'm just eating metaphorical popcorn at this point

[500-moths-in-a-trenchcoat]

for the new year, i have decided to make a couple edits and additions to the almighty Calendar. happy 2024.

IT JUST HAPPENS

DAY 15 GIVE IT UP FOR DAY 15

Thursday the 20th

The Fifth of Wednesday

Second Week of May: Eurovision

Sometime in June: That One Halloween Post Starts Circulating

Sometime in July: Dancing Pumpkin Man Video/Gif

WEEKLY EVENTS (at least the ones i celebrate)

Every Monday: Garfield Hates Mondays

Every Tuesday: Tom Servo Tuesday

Every Wednesday: It Is Wednesday My Dudes

Every Thursday: Out of Touch Thursday

Every Friday: Flat Fuck Friday

Every Saturday: Sea Slug Saturday

Every Sunday: Energy Sword Sunday

YEARLY EVENTS

January 1: Copyright Expiration Day

January 8: Spiders Georg Day

January 16: Appreciate a Dragon Day

January 18: Bug Race

January 29: Threshold Day

All of February: Funguary

ALSO All of February: Femslash February

February 3: WOE, VANILLA EXTRACT BE UPON YE

February 13: Galentines Day

February 14: Aromantic/Asexual Day

March 9: Miku Day

March 10: Mario Day

March 14: Pi Day

March 15: Ides of March

March 23: Ever Given Got Stuck Today

April 1: Mishapocalypse

April 2: Dashcon Announcement Anniversary

April 3: Dannypocalypse

April 8: Rex Manning Day

ALSO April 8: MARGARET THATCHER IS DEAD

April 13: Neil Banging Out The Tunes

ALSO April 13: Homestuck Day

April 20: haha 420 blaze it

April 25: The Perfect Date

April 28: Ed Balls Day

April 30: It's Gonna Be May

All of May: Mermay

May 3: Beginning of Dracula Daily

May 4: May the 4th Be With You

May 5: Revenge of the Fifth

May 25: The Glorious 25th of May

All of June: Pride Month

ALSO All of June: IT'S HALLOWEEN TIME TO GET SPOOKY

June 5: Barricade Day

ALSO June 5: RONALD REAGAN IS DEAD

June 12: Another Homestuck Day

June 16: Let Papyrus Say Fuck

June 22: Summerween

All of July: Disability Pride Month

July 13-15: Dashcon Anniversary

July 20: Moon Landing

September 8: The Queen Is Dead and Sans Undertale Killed Her

September 11: Mole Interest Monday

September 19: Talk Like A Pirate Day

September 21: DO YOU REMEMBER-

All of October: SKELETON WAR

ALSO All of October: People Draw A Lot Month? (so many names)

October 3: Mean Girls Day

ALSO October 3: Fullmetal Alchemist Day

October 13: Treat Yo' Self

October 20: Unnecessary Feelings Day

October 31: HALLOWEEN

November 5: honestly what didn't happen that day

November 19: Goncharov

November 29: HENRY KISSINGER IS DEAD

All of December: Will the Gävle Goat Get Destroyed Again?

December 10: Please, It's Christmas

December 12: Hawaii Part 2

December 23: Christmas Adam

December 24: ALMOST CHRISTMAS MEANS IT WASN'T CHRISTMAS

ALSO December 24: Cabinet Man Day

December 27: Porn Ban Effective Today

#there's definitely more but i'm not versed enough in this #tumblr holidays #add more in the tags/comments please #look i'm trying my best here i've been on tumblr for just over a year at this point #tumblr #tumblr calendar #it's complete. now i may rest. #holidays

[daisiesonafield-blog]

“Mystery virus” getting everyone sick… …. It’s COVID

Link

#covid 19 #covid #long covid #covid isn't over #mystery virus #the flu #rsv #covid symptoms #who would’ve thought that a global pandemic has lasting and persistent effects for YEARS #😑 #we’re doomed

[sabertoothwalrus]

I really like how Chilchuck made a huge deal about keeping his private life separate from his work life but objectively he’s not even that good at it. They’d ask how old he is and he gets overly cagey and defensive like 😡😤🤐 “THATS TOO PERSONAL!” which just makes everyone more curious. Like he’s practically waving around the fact that he’s keeping secrets.

meanwhile Senshi is ACTUALLY mysterious, and so casual about it. He barely shares anything unless asked, but every time he does, you realize there’s so much more he’s definitely not telling. He doesn’t seem bothered by most questions, but it almost seems invasive to try to pry for more. What has this man seen. Where has he been. What has he done. There are so many decade-long gaps in his timeline. It’s not even like he’s trying to hide anything (except, y’know, the griffin thing) he just doesn’t talk about himself much.

#another reason I LOVEEEEE that kui gave him a journal. he journals!!!! #how many has he filled over the years? #his archives must be amazing #dungeon meshi #chilchuck tims #senshi of izganda

[itsasimplereason]

The fact that the Doctor never finds out that Jenny's alive kills me.

#Doctor Who #Tenth Doctor #David Tennant #Jenny #The Doctor's Daughter #Georgia Tennant #*breaks down door after not posting for over a year* #Surprise! I betcha thought you'd seen the last of me

[choodraws]

🌱✂️ (crop from this month's patreon piece)

twitter | ig | inprnt | patreon | store

#thanks to everyone who's supported me there over the past couple of years #i know i haven't posted much publicly #most of what i've done lately is only on there bc it's either hard to crop and share nicely #or it's just sketches #the past 2ish years have been the worst of my life so unfortunately that translates also to less art to share