Me DB8 woes
amanda, a glorious female warrior, queen of all that I survey
marniethedog:

I’m gonna be the bubble queen!

marniethedog:

I’m gonna be the bubble queen!

who did you kill for this url
Anonymous

stannisbaratheon:

renly

Nicki: fuck them skinny bitches
Me: YAS! I ain't shit!

(Source: hiphoplaboratory)

realvsable:

*protestation intensifies*

vaervaf:

i LOVE the anaconda comments

vaervaf:

i LOVE the anaconda comments

How do you deal with anon hate?
Anonymous

officialunitedstates:

officialunitedstates:

Imagine everyone who sends you anon hate as a 12 year old superwehrolock fan who didn’t get a good breakfast and can’t find any good apps for their phone.  The neighborhood kid across the street doesn’t like them as anything more than a friend, and they are anxious about the 7th grade and what new challenges it will bring.

update

image

Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)

Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.

One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)

GO THE FUCK OFFFF

(via thagal)

Wow I literally did so much nothing all summer

got a twitter @alunchbag if you care

jyuubi.org