#year long | Explore Tumblr Posts and Blogs

marthashlyn3 · 3 months

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Duet Diet 2024. Jeune.

Year 3. I have to focus. I am gaining momentum. I know some of you, if you have fasted too, have started somewhere. But that’s if you wanted too.

Remember, I want to be in sync with the lord. I want it in several ways.

Type of fasting: Your choice

When: Wednesdays & Fridays, 12pm to 5pm

Duration: All year

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outsidersproxy · 1 year

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BRACE YOURSELVES FOR THE "I've been doing this for a year."

Jokes!!!!

It happens every year... 🥲

#happy New year #new year's eve #bad jokes #literally every year #they are incessant #brace yourselves #tumblr milestone #Tumblr #2023 new year #hopefully 2023 is better #it's honestly ridiculous #your jokes #year jokes #yearly #yearly jokes #year long #been doing this for a year #extended warranty joke

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sam-r-den · 1 year

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Here's my 2nd weekly song! I've been working on this one for a while, and it's my first venture into the breakcore genre. It's not as experimental as most breakcore, but I still had a bunch of fun messing around with the amen break!

Full Song: https://youtu.be/GUG7kmnnWyU

#music #composer #year long

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emptyportrait · 2 months

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i'm actually so fucking sick of zionists using phrases such as "Was it worth it, Hamas?" cause literally what the fuck are y'all yapping about??? Israel has been indiscriminately bombing gaza in front of our eyes since last October, Israel has murdered more than 30 thousands Palestinians within 5 months, Israel is forcefully starving gaza, Israel is the one committing war crimes everyday, Israel is continuing genocide and ethnic cleansing. Israel. is. illegally. occupying. Palestine.

we all know who are the perpetrators here. and zionists can't gaslight people into "hamas started it" bullshit anymore. everyone is actually sick of Israel's dumb colonialism propaganda where they just repeat same old tactics “how dare you palestinians resist us, after we have your stolen land, freedom, human rights and subjugated your people under fascist colonial regime.”

Israel carry out atrocities in broad daylight and then go ahead blame Palestinian resistance for the said act of savagery they've performed, "O their audacity!" indeed!

#“free gaza from hamas!” how about i smash your head with a hammer??#ain't nobody buying that shit #they've been doing this for last 75 #years since the nakba #enough is enough #from the river to the sea palestine will be free #free gaza #palestinian resistance #long live the resistance #fuck israel #anti zionisim #free palestine #gaza strip #gaza #palestinian genocide #Palestine

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weaselle · 2 months

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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

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mountainshroom · 25 days

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underrated duo 😔👊 were watching season 3 with my mom and guys the firebending masters-episode is SO GOOD

#all of these are just headcanons of what i think they’ll look like in a couple of years #because long haired zuko. how can i say no to that okay #aang just constantly blabbering to anyone who will hear him out #atla #avatar the last airbender #zuko #atla zuko #aang #avatar aang #art #my art #fanart #digital art

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ravennowithtea · 4 months

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Thank you to everyone for your continued support this past year! 💖

I hope you all have a warm holiday season, filled with light and love, and spent with those most precious to you <3

❄️ Happy Longest Night ❄️

#bg3 #baldur's gate 3 #baldurs gate fanart #gale dekarios #gale of waterdeep #bg3 gale #tara the tressym #long cat #one long (cat) tressym for longest night <3 #this was this year's yuletide card #happy longest night #also conversely wishing my australian friends a MUCH AIR CONDITIONING on your longest day - stay cool <3

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suiheisen · 9 months

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forget about elon musk vs mark zuckerberg. i need to see yoshiki fight elon musk.

update: x japan has released its first single in eight years. to further shade elon musk. this is a thing that happened.

#this is SO ENTERTAINING ;_____;#the most fun japanese twitter has had in a while asdgajajak #VISUAL KEI FANDOM IT’S OUR TIME 🌹#57-year-old yoshiki turning up in leather pants with a silk shirt undone to his navel and a red rose held in his teeth #disarming musk with a kiss #love yoshiki hashtagging his tweets yoshiki. so true king #also gackt waking up from his cryosleep to defend yoshiki’s honour……….. peak old man yaoi #long post #twitter #x japan #elon musk #yoshiki #gackt

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inkskinned · 9 months

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you're in the habit of denying yourself things.

if someone asked you directly, you would say that you love a little treat. you like iced coffee and getting the cookie. you drink juice out of a fancy cup sometimes, and often do use your candles until they gutter out helplessly.

but you hesitate about buying the 20 dollar hand mixer because, like. you could just use your arms. you weren't raised rich. you don't get to just spend the 20 dollars (remember when that could cover lunch?), at least - you don't spend that without agonizing over it first, trying to figure out the cost-benefits like you are defending yourself in front of a jury. yes, this rice cooker could seriously help you. but you do know how to make stovetop rice and it really isn't that hard. how many pies or brownies would you actually make, in order to make that hand mixer worthwhile?

what's wild is that if the money was for a friend, it would already be spent. you'd fork over 40 without blinking an eye, just to make them happy. the difference is that it's for you, so you need to justify it.

and it sneaks in. you ration yourself without meaning to - you don't finish the pint of ice cream, even though you want to. the next time you go to the store, you say ah, i really shouldn't, and then you walk away. you save little bits of your precious things - just in case. sometimes you even go so far as putting that one thing in your shopping cart. and then just leaving it there, because maybe-one-day, but not right now, there's other stuff going on.

you do self-care, of course. but you don't do it more than like, 3 days in a row. after that it just feels a little bit over-the-edge. like. you can't live in decadence, the economy is so bad right now, kid.

so you don't buy the rice cooker. you can-and-will spend the time over the stove. you can withstand the little sorrows. denial and discipline are practically synonyms. and you're not spoiled.

it's just - it's not always a rice cooker. sometimes it is a person or a job or a hug. sometimes it is asking for help. sometimes it is the summer and your college degree. sometimes it is looking down at scabbed knees and feeling a strange kind of falling, like you can't even recognize the girl you used to be. sometimes it is your handprint looking unsteady.

sometimes it is tuesday, and you didn't get fired, and you want to celebrate. but what is it you like, even? you search around your little heart and come up empty. you're so used to denying that all your desires draw a blank.

oh fuck. see, this is the perfect opportunity. if you had a mixer, you'd make a cake.

#warm up #this isn't good #writeblr #this is complicated by the fact i can't stand up too long or i fuckken pass out and <3 hit my damn head <3 #but i did take a deep breath and buy myself the stupid rice cooker #and!!! a very cheap sushi kit!!! i have been wanting to try making sushi for literally YEARS #the kit was only like 15 dollars!!!! and i haven't purchased it bc?!!??!?!?!?!!?#..... i didn't get the mixer tho that felt. like a lot. like too much.#on my list is a kitchenaid. one day when i get a check and i have paid off my student debt #and medical debt #i will put that first little bit of cash #into a kitchenaid 5qt stand mixer (with attachments)#i really do just go into their refurbished section and stare lustily at each option #but yeah i feel guilty about the rice cooker even tho i know for a fact this damn thing is gonna be a lifesaver #oh shit also fuck i forgot to mention . poached eggs

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blitzy-blitzwing · 3 months

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That loving stare. 🥺❤️

#hehehehe #my artwork #first comic of the year!!!!#whoooo!!!!#huskerdust #implied at least #Husk #Alastor #Angel Dust #Hazbin Hotel #comic #long post #ish #not really

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stuckinapril · 5 months

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lived my whole life in guilt bc i thought i was responsible for people's feelings. newly realizing that other people are responsible for their feelings and reactions, even if they make it seem like i'm the problem. a lot of the time it really has to do w them and their own emotional regulation. i can't keep thinking i'm not allowed to have space bc of other people's insecurities. like i literally refuse to dim myself. other people are responsible for their feelings just as i'm responsible for mine.

#like i'm always gonna operate from a place of kindness but i've had to deal w so many people who're bad at communication/confrontation #which led me to think i'm the problem #that i deserve to be given the silent treatment or dismissed disregarded belittled etc #that's j not true. i'm far from perfect but i think so few people deserve that kind of reaction. and my biggest revelation is i do not #even if people want to make me think i do / that their reaction is justified / that i'm a burden etc #my biggest problem is i humor people like this for too long bc it's been normalized behavior to me #does this make any sense to anyone. it's the end of the year and i'm reflecting on so many things #p

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cemeterything · 1 year

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you should always be careful when you fall back asleep again after waking up because sometimes you will just have a pleasant little snooze but sometimes you'll get trapped in TIME PRISON. unfortunately there is no way to predict this.

#🐉#brains will really be like oh you think 10 minutes isnt long enough to psychologically torture you? lol #you get TEN THOUSAND YEARS IN THE SHADOW REALM

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daisiesonafield-blog · 2 months

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