We are all just star dust

allegoricalalliteration:

In the large city of Taichung, Taiwan, what was once known as a military dependents’ village is now called the Rainbow Village. 86-year-old Haung Yung-Fu has covered every square inch of wall space in colorful paintings. The buildings were slated to be torn down but the mayor has promised to preserve this amazing man’s labor of love.

(via illzie-not-a-blog)

evayoblog:

9 (2009)

Early Concept Art

So yeah, I dunno if anyone else realized, but Shane Acker’s website recently updated with some high quality concept art for 9. Those of us in the fandom have seen a lot of these before, but not yet in this quality—and there are a few that might even be new to some people!

As a die-hard fan as well as an artist, I must say this makes me ecstatic. :’D

(via marrionettekind)

greendalebeing:

First clip of Marvel’s new TV show, “Agents of S.H.I.E.L.D.” [x]

(via rnarvel)

the-science-llama:

If Earth Had Rings

First off, they would be really pretty to look at. They would also dominate the sky in both night and day at exactly the same place as they would never rise nor set. And at night you would see the Earth’s shadow swing across the rings, like in the 4th photo here.

However, life would be very different on Earth if this were the case. Nocturnal animals would have a hard time being nocturnal, as the light reflecting from the rings would illuminate the night.

Because we are closer to the Sun than Saturn is, the rings would be more rocky than ice, making them less bright but still pretty bright. In fact, you would see far less stars at night (living anywhere other than the equator or the arctic circle) because of the light pollution and not to mention ruin most meteor showers because of that.

During the day the rings would block sunlight in certain regions of the planet creating wild weather cycles and effecting plant life as well. So basically, they would be definitely pretty to look at but they would also make a whole lot of things screwy.

Illustrations by Ron Miller // io9
— Click the photos for captions

(via thefrogman)

falllencas:

i feel like this is pretty relevant for us all right now

(via oakenxshield)

latinagabi:

her-sailor:

“I work hard everyday because millions of people on welfare depend on me”

oops seems today’s ‘lesson’ skipped over some things, no worries I got you.

Who pays for welfare programs?

Contrary to the popular perception that middle and upper classes — the better-off in short — of our society are taxed to provide welfare and support to the poor, it is actually the poor who are paying for the welfare programmes run for their benefit! x

On SNAP (Food Stamps)

Who’s receiving food stamps? 

• 76% of SNAP households included a child, an elderly person, or a disabled person. These vulnerable households receive 83% of all SNAP benefits. x
• About two-thirds of SNAP participants are children, elderly, or disabled, people for whom work requirements do not apply. Of all adult, nonelderly participants, 27.7% are employed and 24.5% are actively looking for work. x

Do people abuse SNAP?

• The national rate of food stamp trafficking declined from about 3.8 cents per dollar of benefits redeemed in 1993 to about 1.0 cent per dollar during the years 2006 to 2008. x

Do they receive too much assistance?

• SNAP benefits don’t last most participants the whole month. 90% of SNAP benefits are redeemed by the third week of the month, and 58% of food bank clients currently receiving SNAP benefits turn to food banks for assistance at least 6 months out of the year. x
  
•  The average monthly SNAP benefit per person is $133.85, or less than $1.50 per person, per meal. x
  

I’m ignorant and poor people scare me, why don’t take care of themselves?!

• SNAP already has strict time-limits for unemployed workers. Able-bodied adults without dependents (ABAWDs) may only receive 3 months of SNAP benefits during any 3 year period, unless they are working in a qualifying job training program. x
• The SNAP benefit formula is structured to provide a strong work incentive – for every additional dollar a SNAP participant earns, their benefits decline by about 24 to 36 cents, not a full dollar, so participants have a strong incentive to find work, work longer hours, or seek better-paying employment. x
• U.S. Department Of Agriculture: “Half Of All New Participants Will Leave The Program Within Nine Months.“ [Department Of Agriculture, May 2011] x
  

My favourite part is coming right up!

In fiscal year 2011, the federal government spent about $78 billion on SNAP, which represents approximately 2.11 percent of the $3.7 trillion total budget for the U.S. Furthermore, each dollar spent on SNAP generates $1.84 in economic activity, leading to increased productivity for our nation. In this way, SNAP helps maintain a demand for food and agricultural products, as well as jobs in those sectors, during a lagging economy. According to the Congressional Budget Office, SNAP is one of the most cost-effective of all available spending and tax options for boosting growth and jobs during an economic recession. x

Today’s lesson was brought to you by a brown Latina who doesn’t even live in the U.S. 

Any Questions?

(via lodbrokk)

caerula-mare:

someone sent this to me so i put it into that classic tumblr poetry layout cause I thought it deserved to be shared 

(via lodbrokk)

(Source: musicallypunny, via illzie-not-a-blog)

(Source: preciousandfunny, via sassysharpshooter)

cidershark:

iä iä shellking fhtagn

(via balphesian)

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

(via fuckingrecipes)

jaclcfrost:

your icon shows who you are inside

(via sassysharpshooter)

verifascinating:

myboyswickedsmartt:

god damn

“Spock. I know I fucked up. Take me back to her. Take me back to our ship.”

(via istehlurvz)

adriofthedead:

carriepika:

dracamari:

sketch of Arcalure! floating fire ghost puppy :D Pokemon fusions are great, please people never stop this bandwagon omg <3

Random number generator + National Pokedex = a shit ton of new possibilities MWUHAHAHA

OMFG YES. THE POSSIBILITIES!! 8D 8D 8D

DANG!!!

that-is-illogical:

There are puns

and then there’s the star trek reboot soundtracks

• Hack To the Future
• The Flask At Hand 
• Hangar Management
• Enterprising Young Men
• A Whole In My Hearth
• I’ve Fallen and I Can’t Beam Up! 
• Nice To Meld You
• I Gotta Beam Me
• Trekking Down the Narada
• Does It Still McFly? 
• Nero Death Experience
• Meld-merized
• Warp Core Values

(via lodbrokk)