#I just have a lot of feelings is all

[stil-lindigo]

lead balloon (the tumblr post that saved me)

if this comic resonated with you, it would mean the world to me if you donated to this palestinian family's escape fund.

--

no creative notes because this isn't that kind of comic.

I know I don’t owe any of you anything but I still felt compelled to write about my long term absence. And I feel far enough away from the dangerous spot I was in to be able to make this comic. I have a therapist now, and she agreed that making this could be a very cathartic gesture, and the start of properly leaving these thoughts behind me. I am still, at seemingly random times, blindsided by fleeting desires to kill myself. They’re always passing urges, but it’s disarming, and uncomfortable. I worry sometimes that my brain’s spent so long thinking only about suicide that it’s forgotten how to think about anything else. Like, now that I've opened that door for myself, I'll never be able to fully shut it again. But I’m trying my best to encourage my mind in other directions. We'll see how that goes.

I am still donating all proceeds from my store to Palestinian causes. So far, I've donated over $15K, not including donations coming from my own pocket or the fundraising streams which jointly raised around $10K. In the time since I made my initial post about where this money would be going, the focus has shifted from aid organisations to directly donating to escape funds.

If you'd like to do the same, you can look at Operation Olive Branch, which hosts hundreds of Palestinian escape funds or donate to Safebow, which has helped facilitate the safe crossing and securing of important medical procedures for over 150 at-risk palestinians since the beginning of the genocide.

[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.

[octarineblues]

supporting communities & people impacted by the Southport attack and the far-right riots in the UK

here is a list of community fundraisers I found, starting with those aiming to support the Southport community after the appalling attack at a children dance party, to the fundraisers helping those affected by the subsequent racist and Islamophobic far-right/nazi riots

Edited on 5 August to include Middlesbrough fundraisers. Edited on 6 August to correct the link on the Books for Spellow Lane fundraiser, to adjust the name change for the Belfast fundraiser, and to adjust the wording in the second last paragraph.

Southport:

Southport Strong Together Appeal - organised by the community foundation for Merseyside, for those affected by the Southport knife attack

United for Southport families - the funds will be distributed among the nine families of the children who were at the party

Swifties for Southport - a fundraiser for the Alder Hey Children's charity, which supports the victims and the affected families, as well as first responders and clinicians. Extra funds will also support the wider Southport community

Fundraiser for the Southport Mosque - a fundraiser to aid rebuilding or possibly re-locating the Southport Mosque after the damages it suffered during the riots

Rebuilding Windsor Mini Mart - fundraiser to rebuild the locally-owned grocery store that was targeted during the attacks, broken into, and looted

Liverpool:

Fundraiser for the Spellow Hub - the Spellow Hub was broken into, looted and set on fire at night during the riots. The Spellow Hub is a newly created one-of-a-kind (in the UK) institution, which consists of a library as well as a community centre with a mission to help people get education and pathways to work

Books for Spellow Lane - another fundraiser for the library in the Spellow Hub, to replace the books and rebuild the library there edit: included the correct link

Hartlepool:

Fundraiser for the Nasir Mosque - the Nasir Mosque was attacked following Southport riots; this fundraiser is organised by Hartlepool citizens to help the mosque deal with the damages as well as to show appreciation for the role of the mosque in the community. edit: the funds will be also distributed to the local community!

Rebuilding the Farm Shop - the shop was targeted during the riots, and when the owner and his son tried to protect it, they were also violently attacked. The fundraiser is to help fix the damages to the store.

Sunderland:

help rebuild Citizens Advice Sunderland offices after arson - two of the Citizens Advice Sunderland offices were set on fire during the riots, and one of them is completely destroyed.

Hull:

Hull Help for Refugees - a local fundraiser to support the Hull Help for Refugees charity, the donated money will be re-distributed to community members affected by the riots

Fundraiser for Hull Help for Refugees and Welcome House in Hull - collected money will be donated to the two charities

Belfast:

help fix racially motivated damages - originally the fundraiser for the Sahara Shisha Cafe which was targeted by the far right in Belfast during the riots, now a fundraiser for all affected businesses in the area. edited to reflect the change of the name of the fundraiser to avoid any confusion

Middlesbrough:

Supporting residents after the riots - Middlesbrough has suffered so much during the riots, lots of businesses as well as just regular family homes were vandalised, had their windows smashed or even were broken into. This fundraiser wants to distribute the funds between affected people to help them fix the damages, and to generally support the local community. the newest fundraiser, imo potentially the most urgent one

Fundraiser for a Care worker's car which was set on fire - a car belonging to an employee of a care agency was set on fire during the riots while he was on shift at a care home.

If you want to donate locally but there is no fundraiser to support where you live, consider donating to your local charities oriented towards Muslim or PoC communities, or towards anti-racist and refugee organizations! And go support your local Muslim/Arab/Black/Asian/Refugee owned businesses!

If you have any information about other local fundraisers, feel free to add to the post or don't hesitate to let me know and I will add them here! We have seen so much hate in the past few days, we have to stay strong and keep supporting each other!

Stay safe everyone 💛

[chloesimaginationthings]

FNAF Into the pit? More like into the daddy issues

[pangur-and-grim]

Pangur is THRILLED that I have mono! her favourite thing in the world is napping with me

[poorly-drawn-mdzs]

Happy one year anniversary to In Stars and Time!

[hinamie]

"I'll show you every day that choosing to live was worth it"

some of my favourite scenes from @hijinks-n-lowjinks' fic things i would miss from the other side . this fic tore my heart out fr but like in a good way and i wanted to pay it homage the only way i know how <3

[aarchimedes]

for context: I read the hobbit first over the course of two years when I was like 13, but I'm only now starting to read lotr. having a blast tho!

anyways, reblog if you feel like it 🙌🏻

[keferon]

Guys. Guys they’re miners. They’re tiny cogless miners. Guys

I blacked out and filled the whole three canvases with sketches of them being itty bitty goobers. Figured Imma show you some haha

[shaykai]

Still thinking about Gortash’s coronation and how smoothly he cuts a Durge off from their companions (and wishing we had a follow up with that)

The first words out of his mouth are that he cares about them- anybody else who remembers Durge has only distain for them, but not him- he’s happy to see them, he missed them, they’re his favorite assassin and he’s only glad to see them alive

And then he takes it a step further by providing insight into their past, something Ketheric refused to do for them- and Gortash isn’t dumb. He knows exactly how Durge’s companions will react, knows that he’s effectively outing Durge when he so easily could have pulled them to the side instead

And when their companions snap at them and refuse to look at them, Gortash is still smiling. Suddenly, he’s the nicest person in the room. Suddenly, everything is unstable and dangerous- but he likes you. He’s sitting there with open arms while the companions are rightfully so mad with Durge, but Gortash is more than happy to resume their alliance

He’s more than happy to be their sole source of comfort again, and isn’t he just so sweet for that?

[bacchuschucklefuck]

class swap design masterpost for convenience (from top to bottom: bard!riz, cleric!gorgug, sorcerer!kristen, barbarian!fig, artificer!adaine, and rogue!fabian)

[stil-lindigo]

warmth.

a comic about not being alone.

--

creative notes:

--

all my other comics

store

[potassiumprincess]

i think marinette is worse at resting when she's sick but adrien is worse at sitting things out if he's injured. i have no explanation, these are just the vibes

[bookalicent]

yeah so this was insane

[somnimagus]

My page for @sheikahzine; about Impaz's duty to her village, empty of people and full of memories.

[id in alt text]

[slavhew]

look at this idiot not aware that his body is warm and his touch comforting everyone point and laugh