~jjourney~

..eclectic.collection..


curiouser..and..curiouser? ask!  
Reblogged from listengirlfriends
thewomanfromitaly:

listengirlfriends:

When it comes to objectification, this is a great example of why comparing male strip clubs to Hooters is a “false equivalent.”

i’m creating a kickstarter for cojones right now

thewomanfromitaly:

listengirlfriends:

When it comes to objectification, this is a great example of why comparing male strip clubs to Hooters is a “false equivalent.”

i’m creating a kickstarter for cojones right now

(via jayniskobb)

Reblogged from fer1972

fer1972:

More Strange Dreams by Bill Mayer 

Reblogged from fer1972

fer1972:

360° Photographs of abandoned Europe buildings by Sven Fennema

 

Reblogged from startswithabang
Reblogged from lunacylover
Reblogged from fragmentallygirl
Reblogged from f-uel

(via corvus-s)

Reblogged from metaphorformetaphor

theantidote:

The human heart is like a night bird. Silently waiting for something, and when the time comes, it flies straight toward it.

Haruki Murakami, from Colorless Tsukuru Tazaki and His Years of Pilgrimage (Knopf, 2014)

(via metaphorformetaphor:)

Reblogged from denise-blacky-monster
Reblogged from theantidote
theantidote:

True Stories & Made-Up Stories (by antonio•merini)

theantidote:

True Stories & Made-Up Stories (by antonio•merini)

Reblogged from scienceandfood
scienceandfood:

Flavor of the Month: Ginger
One rhizome, many tastes.
Fresh ginger gets its pungency and aroma from the flavor compound, gingerol. Chemically altering gingerol ends up tweaking ginger’s flavor profile, which helps give ginger its flavor versatility.
Heating a ginger rhizome causes gingerol to undergo a reverse aldol reaction, transforming it to zingerone, a molecule that is completely absent in fresh ginger. Like gingerol, zingerone is responsible for the pungency of cooked ginger, but it also lends a sweeter note to the flavor.
Drying a piece of ginger triggers a dehydration reaction, changing gingerol to shogaol. Shogaol is twice as spicy as gingerol. Read more…
Photo Credit: Jim Lightfoot (112095551@N02/Flickr)

scienceandfood:

Flavor of the Month: Ginger

One rhizome, many tastes.

Fresh ginger gets its pungency and aroma from the flavor compound, gingerol. Chemically altering gingerol ends up tweaking ginger’s flavor profile, which helps give ginger its flavor versatility.

Heating a ginger rhizome causes gingerol to undergo a reverse aldol reaction, transforming it to zingerone, a molecule that is completely absent in fresh ginger. Like gingerol, zingerone is responsible for the pungency of cooked ginger, but it also lends a sweeter note to the flavor.

Drying a piece of ginger triggers a dehydration reaction, changing gingerol to shogaol. Shogaol is twice as spicy as gingerol. Read more…

Photo Credit: Jim Lightfoot (112095551@N02/Flickr)

Reblogged from musterni-illustrates

seryx:

musterni-illustrates:

———————

a new zine called shitty horoscopes that i’ll be premiering this year at the Toronto Queer Zine Fair, among other things! hopefully i’ll make volumes available for online purchase soon. credit where credit is due: this was inspired by the huge number of made-up horoscopes floating around tumblr lately, and angry-poems.

Reblogged from nevervulgar
Leave my loneliness unbroken. Edgar Allen Poe, The Raven (via nevervulgar)

(via corvus-s)

Reblogged from theiowa
theiowa:

Jim Morrison | The Doors

theiowa:

Jim Morrison | The Doors

Reblogged from alwaysblind

liloneamerican:

diamondsonparade:

ogfleecethotson:

"your full name without an E,F,R,S,K,I,M,L,C,A,Y,N"

Zigh jh

Xv Good

H

Jjo ..exactly

(Source: alwaysblind)