#all i have is ~feels~

[freyja-veens]

sooo, they released the mv for this season's ed, Tsubomi by Omoinotake. Watch here:

and I have thoughts because well, they featured 2 kids playing with each other in -let me catch my breath- orange and green capes. Are you kidding me.

Well, I already liked this ed because of the visuals and I think you can apply the song for a lot of characters and dynamics. Even in the mv, there are elements of tenko and these lines "Light up this path with your blooming smile. Your face is my origin" screams very togaocha to me but because I'm a bkdk thru and thru ofc I make it about them and well there they are.

Also remember that bkdk coaster collage from giga?

I was wondering why they used these colors and then,

and I'm 🫠🫠🫠🫠

Anyways, watch the mv!!!!

[robyn-i-guess]

liking someone platonically is so embarrassing like. yeah i admire you. yeah i think about you all the time. yeah i look forward to every time i see you even if it's only for a minute. yeah it's all platonic and yeah i couldn't explain this because it'd sound romantic. fucking hell

[kenapiece-main]

Can you believe I'm having to make this meme even after successfully finishing up taxes and applying to job

[agoodflyting]

David Tennant pissing off the Prime Minister bc he told government officials to stfu over their anti-trans bigotry and Michael Sheen literally poisoning himself investigating corporations dumping toxic chemicals in underprivileged areas is NOT the energy I expected from 2024 but oh man am I here for it.

[rafeandonlyrafe]

well 🧍‍♀️ as a reminder this blog is NOT a safe space for trump supporters but it IS a safe place for women, queers, trans ppl, people of color, undocumented people, and any marginalized group.

[poorly-drawn-mdzs]

License to Kitty.

[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.

[zimshan]

Attention Pennsylvania voters!

Senator Bob Casey’s race is now at a margin of 0.53%.

An automatic recount in PA is triggered with a margin of 0.5%. That’s a difference of 0.03% or a little over 2,000 votes. We need to make sure every ballot is counted here, and there’s thousands of uncounted ballots right now due to voter error.

Did you mail in a ballot? Check to see it was accepted here:

If it says anything other than accepted/counted/etc, your ballot needs your attention. A mistake in filling it out means that your ballot will not count unless you “cure” it. Check your county’s curing policies:

See full instructions for curing by county here.

You have until November 12 to cure your ballot in PA.

Do you know someone who mailed in a PA ballot? Please pass these links on to them. You may be the difference between their vote counting or not in a super close race.

Everyone else, you can help PA voters cure their ballots. If you live in Pennsylvania, you can help canvass in your county (see links in this thread). If you are in another state, you can sign up to call voters and help them cure by phone.

Want to help another state? Sign up for a shift through November 19.

[hinamie]

to moving forward

[lemongogo]

dont forget what happened to icarus

[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.

[stickyvoidpaper]

Dick : Jasons been more, relaxed lately. It's unsettling.

Tim : Yeah, I've started spiking his water with mood stabilizers.

Dick : What

Tim : I've been thinking of doing it to the wider gotham water supply. Think about the crime rates.

[uncanny-tranny]

I think so many people are so deeply alienated from themselves that they have no clue how to exercise their free will and autonomy. For some, this alienation runs so deep that they are afraid of their own autonomy and humanity. It is completely understandable why one would have those feelings, but it can be worrisome.

I want to help others who feel this way, so here are small things I have done to exercise my free will:

Add "guilty pleasure" songs to playlists and actually listen to them (I have a ton of late 1990s-early 2000s music I listen to now proudly that I never listened to in the past out of shame)

Getting the décor item, bath set, bed spread, ect. in the patterns you like, even if it's "childish" (I got a dinosaur-themed wastebasket from the kids' décor section and I adore it)

Taking a new route to get to a place you go to often

Eat dessert first

Celebrate well, and often

Collect things that are "odd" or don't seem like an "acceptable" thing to collect (somebody on my "for you" page collects dandelion crayola crayons and it was so cool!!!!!!)

Incorporate one new piece in an outfit you wear frequently (e.g., a new chain, a necklace, ribbons, bracelets, ect.). Challenge yourself to add onto the outfits if you feel up for it.

Sing along to songs without worrying that you sound "good" or your intonation is completely accurate

Read a book from a genre you weren't allowed to read as a kid (comics, thrillers, mysteries, anything!)

Walk without having a specific destination or goal

Pick up a new craft without expecting yourself to master it or to ever be "good" enough. Get your hands messy.

I don't want to shame anybody for not feeling as though they have free will or that they are exempt from exercising it. However, I wanted to give ideas so that you might read this list and find your own ways to express your intrinsic autonomy and will. You deserve to be a person, to feel alive, not just living. That is what our lives are for.

[kazodus]

came to me in a dream

[isjasz]

Stellar death

[angelofdumpsterfires]

how i feel about all the changes in s3