#shrimp photos spam when??? | Explore Tumblr posts and blogs

manonamora-if · 2 years ago

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hia. errr... its kinda a weird ask... i read your guide thingy (im trying to be more supportive but i have hard time enggagin) and you said to not behave like a bot. im mainly a lurker (not comfortabel sharing stuff about me online) but i don't want my fav author think im a bot when i like thier stuff. what do i do?

Hi Anon,

I (and your favourite author) appreciate your efforts. <3

Lemme make you a small tutorial to not look like a bot when you are liking their stuff.

HOW NOT TO LOOK LIKE A BOT

What is a bot?

A bot is an autonomous program that interact with systems and users on the internet.

On Tumblr, they may follow or like account (or send users some weird spam links). They often will not have a personalised account (avatar, colour, posts and reblogs, etc...) or will be very obvious spammer (risqué/famous people avatar, weird letter/number name combo or obvious p*rn words, spammy posts/links). The second one usually don't follow accounts.

Aside from the spammers... I don't understand why the other ones exist.

The annoying thing about bots following you is that you can't be sure if this is an actual lurker person who just want to enjoy the ride or an actual bot. For someone following a bit the stats and guessing the potential engagement for posts/announcements, they are really a bane.

You could block and report them, but I can't be bothered (unless it's too obvious) because there are a lot of them. I know some people who block any account that is not a little personalised (see below).

For example, this is what I have in my Follower list for @crimsonroseandwhitelily (I blurred the name, in case the accounts are real people). I think 2 or 3 of those are actually account, but I am not sure.

[ID text: In the Tumblr dark mode, the image shows a screenshot of a blog followers list. All names are blurred, personalised avatars and some blog description are blurred too. /end ID]

What can I do not to look like a Bot?

[ID text: Screenshot of the top of the Edit Appearance Page, showing a basic, newly created account. The account is named "not-a-bot-temporary" and has one of Tumblr's basic lozenge avatar and grey dotted background. /endID]

This is my totally not a bot account made for the purpose of this post (will delete it later). It is very plain and has nothing. Aside from the name, it could pass as a bot (i just need to mass-like stuff and sent people weird links :P).

So what can you do?

1. Change your avatar.

Below are the basic Avatars.

[ID text: a screenshot of Tumblr's basic avatars. /endID]

The easiest way not to look like a bot is to change it to any kind of image. It can be literally ANYTHING you want: something you like, something you hate, your fav celebrity/author/artist/..., a planet, a flower, a meme, the letter R...

Here, I made a few of them on Canva:

[ID text: an image with 10 spaced-out squares. The background is Tumblr blue. The squares represent the following: the letter r in a white background, a lineart of a flower on a green background, a picture of a nebula (?), a drawn plate with 3 sushi (salmon, egg, shrimp) on a yellow background, a picture of Terry Pratchett holding an owl with spread-out wings, a vector picture of a forest, a rainbow on a light blue background, a picture of dew on a green leaf, a lineart of a lion on an orange background, a picture of a pizza. /endID]

Use that, take your own picture, do whatever. But change the basic avatar.

How to do that?

In the Edit Appearance page of your blog, click on the Edit Appearance, then the Avatar picture and Choose photo. Upload the one you want.

[ID text: same screenshot as the second image, but the avatar is the letter r on a white background. /endID]

Not-a-bot me chose the letter R.

2. Chand the background picture.

Same thing as before. Add whatever you want. Don't want to show yourself to the internet, no worries: it can just be a picture of a colour.

How to do that?

In the Edit Appearance page of your blog, click on the Edit Appearance, then the little pen under the Save button and Choose photo. Upload the one you want.

[ID text: same screenshot as the previous image, but the background is green. /endID]

Not-a-bot me chose the colour green.

3. Change your tag line/description.

When the description is empty, it shows as Untitled in the follower list (or in the user's language). You can change it to whatever you want. It can be a quote you like, your nickname/pronouns, what you enjoy doing on tumblr or key smashing...

A few options if you can't think of one:

I am not a bot, just a lurker.

Lurking is my passion.

Fancy seeing you lurking here.

GREEN.

What am I doing here?

How to do that?

In the Edit Appearance page of your blog, click on the Edit Appearance, then the empty line under your blog name. Click Save to save what you added.

[ID text: same screenshot as the previous image, but the text now shows "Def Not a Bot" as the title and "I promise I am not a bot" as description. /endID]

Not a bot me added a tag line and changed the visible title when you click on the avatar.

And you are done!

If you want to go further:

Add a post to your blog

Reblog posts of stuff you like

Change your Blog Theme (Edit Theme button in the Edit Appearance Page)

I hope this helps! Enjoy your lurking!

#ask box #tutorial #long post #free avatar

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neoheros · 5 years ago

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sneaking out headcanons feat. gym 3 squad ♡ — also this is all gonna be set in an au before or without the quarantine, so don’t leave your house please!! social distancing is important and people are dying!!

kuroo tetsuro

listen LISTEN

sneaking out is terrible and you should never do it because it’s dangerous and risky

and you as the woke and understanding gen z that you are definitely respected that

but , BUT , BUUUUT !

the minute your boyfriend snapped you a photo of him in his car with him rubbing his tired eyes captioned “couldn’t sleep, dreamt of u”

your morals were OUT THE WINDOW and now it was your turn >:// !!!

kuroo: i know it’s 4 am but what’re the chances you’d hop out for a quick trip to chick-fil-a 👉��

you, purposely taking two minutes to reply: why are you still awake

kuroo, who knows you like the back of his hand: babe don’t lie to me, it’s embarrassing for the both of us x

so you agree !! because it was kuroo, the love of your life, the man you’d simp for, and he’s paying for food so hell fricken yeah

you throw on a hoodie, lock your doors, fluff up the bed to make it look like someone was sleeping in it just in case and you gently make your way towards your window

due to personal reasons, you want to pass away

you suddenly remember why you hated sneaking out and boy — the food kuroo was buying you better be worth it

the only way you were actually gonna get down from your two story house that idiotically doesn’t have a roof ledge was if you grab onto the tv satellite that latched by the sill

from your window you see kuroo’s car parked by the trash cans near your house and he’s got his windshield down signaling at you

mfer pulled out his phone from his pocket and waved as he zooms closer to your figure and he SMILED ?

you were in a dilemma?? and he had the audacity???? the fricken audacity???

kuroo, snapping you the vid he took: babe please you’re so cute you look like a tiny gremlin

you: had me in the first half, not gonna lie

it was a MOMENT for you !! but you just say what the hell and go for it anyways because you only live once apparently and sneaking out with your boyfriend at 4 am was better than sleeping

you grab onto the satellite ridge and you pray for mercy that it doesn’t make a sound or loosen up because if anyone found out you were doing this it was definitely kuroo’s ass on the line

while you’re struggling to get down, kuroo’s just in the car ??? laughing his ass off at your current state and you swear that he’s still taking photos

you get down on the cement safely and instead of him pulling up closer to your drive way naaaah he makes you walk to where he was at 😤

you, getting in the car: if i dump you by the end of tonight, just know that the only reason why i didn’t do it sooner is because i wanted food

kuroo, putting on your seatbelt: we’ll get back together in the morning, i’m not worried

so the two of you make your way to chick-fil-a, get food via drivethru and eat in the parking lot with the doors open and the windows down

he still looks very tired and before you even realize it it’s already 6 in the morning

you catch him yawn every few minutes and he always reassures you that he didn’t mind staying up this late :(

he’s baby

kuroo: lets get you home, are you gonna dump me yet?

you, kissing his cheek: no, i kinda love you

kuroo, less sleepy with a lazy smile on his face: aha simp

tsukishima kei

bro if you think he’s a goody two shoes boy who won’t ask you to sneak out at like 2 in the morning , you are so wrong

canonically, he is the most devious and logical character in the entire anime and if he wants to go out with you before the crack of dawn — he fricken will !!

he’s gonna be so sly about it too, nah, he gon make you think it’s your idea to sneak out

tsukki, texting you a tiktok of homemade shrimp rotini at 2:35 am: look what yamaguchi sent me

yamaguchi, who fell asleep three hours ago and absolutely is not in any state to send tiktoks:

so you’re there like ??????

bruv you were just tryna scroll through your twitter feed in peace, why the hell would he send you that like that’s so uncool

because now you were sleep deprived and hungry

you, close to tears: does your house in hell have a pool or

tsukishima, unnerved: i don’t like the concept of swimming

he’s gonna go on about how he didn’t realize what he did and how he’s kinda sorry for waking your hunger but you weren’t born yesterday !! you smelled BS !!

so you facetime him, ready to go off on how unsorry he is and you can already imagine the shit eating grin he must’ve had on

he answers after three rings and he’s in a MFING yellow hoodie with the dinosaur print in the middle, his hair neatly tucked and you just know that he’s got his keys on his fingertips

you, defeated: i’ve been played

tsukishima, heading out the front door: i deny all accusations

you’re not even upset though because this was a perfect opportunity to try the stability of your roof ledge and tbh? who wasn’t unreasonably hungry at 3 am

turns out climbing out your window was harder than you thought and you may or may not have gotten two new bruises on your wrist just by trying

safe to assume that you fell on your ass and since the universe has a particular hatred towards you, your boyfriend arrived at the perfect time to witness all of it

tsukishima: how are you gonna kiss me when you’re too busy kissing the ground

you, tears on your cheeks: if i wanted a bully instead of a boyfriend i would’ve SAID SO

when you get in his car, the first thing he does is ask if you’re okay though and he’s checking your wrists and hands for any scratches or bleeding because 🥺

tsukki: you’re such a clumsy idiot what the hell

tsukki, kicking down the pavement when you’re not paying attention: 💢🪓

you guys end up going to numerous places because most of the drivethrus in town were already closed

you see him get tired behind the steering wheel and you almost have the urge to offer to drive but you didn’t really feel like crashing his car any day soon so

you: lets just head to starbucks hm? get some coffee?

tsukishima, feeling bad because he knows you wanted to get food: we don’t have to

you, in love with him: if you say no i will willingly walk all the way to starbucks by myself , what , you think i won’t do it

so you guys go there and order a couple double shot espressos with a side of scones and muffins and the entire time you’re just trying not to shiver because name one starbucks you’ve been to that hasn’t been unreasonably cold huh i dare you

he notices this and he gives you his hoodie and ITS JUST THE SOFTEST THING OKAY BECAUSE HE’S COLD TOO BUT HE JUST WANTS YOU WARM

you: i knew it, you love me too huh 😌

tsukishima: unfortunately so

akaashi keiji

AKAASHI IS LEGALLY THE BEST BOYFRIEND IN THE WORLD !!

like he cannot be a bad boyfriend ?? it’s impossible for him to be so ?????? he’s just built that way ????

he’s the ultimate mixture of respect and self love , god was just like “let’s make this one perfect !!”

he’s DRIPPING in love each other juice and he eats kindness for breakfast so ha !

he physically cannot say no to you because he flat out adores you

( except when he feels like you’re wrong or being irrational to which he’ll politely correct you and educate you because that’s on what? that’s on having a healthy relationship ♡ )

so when you hit him up at 5:23 in the morning after a series of tiktoks that he has yet to see and react to you about, he’s kinda alarmed

but then again he’s also not ?? because let’s face it, at this point, he’s used to you spamming his inbox

the last thing you sent him two minutes ago was a text saying “bro just imagine this: you and me at a maccas drivethru with two oreo flurry’s and a box of 20 piece chicken nuggets — immaculate”

and you didn’t really expect him to reply?

it was five am and you were absolutely shit talking but when you saw his face time status go online you were just like ?????

akaashi, snapping you a pic of him under his covers with very tired eyes: it’s 5:27 am

you, sending him back a photo of you and the 2000 piece puzzle you spent the last two hours doing: that’s not a no 💅

he doesn’t reply and you’re not really upset by it because he probably just fell asleep and that was really cute to you so !!

but then two minutes later he’s facetiming you and you JUMP at the sudden ringing

he’s all tired and his voice is groggy and tight but he’s still smiling as he says “i’ll see you in ten”

YOU ARE !!!! PUMPED !!!!!

you won the boyfriend lottery , holy hell

now the only thing keeping you from seeing your man and the mcdonald’s sign was the eleven foot gap between your window and the solid concrete

you’d usually take the stairs but you just know that your mom would absolutely murder you for trying to sneak out when you should be asleep 💆‍♀️

it was either climbing out by clawing through the pipes or not being able to give akaashi a hug and you were not gonna let that second one happen

akaashi, after reading your two paragraph rant on how unnatural it was for your window to be that high: please be careful

you, haven’t slept in 32 hours: screw careful ! i embody elegance !!

in which elegance was screaming every time your pipes squeaked because dear mercy you did not want to die yet

akaashi, who just pulled up your drive way and is now seeing you almost fall to the ground:

you, on the verge of tears: please catch me

AND he does 🥺

it was a close call and he barely even made it to you when you chose to let go but HE DID ANYWAYS

you kinda fell on him rather than landing smoothly in his arms but that’s okay you were just glad you didn’t die

when you both get in his car, he just takes a hot sec to dust you off and ask if you’re okay and he’s so concerned please tell him you’re fine

he’s such a baby please i can’t believe this shit

the two of you end up in a mcdonald’s parking lot with doja cat blaring on the radio and you guys do your best to hold back your laughter as you eat

it was pretty cold and the sun was rising but honestly you couldn’t find the urge to care since the moment just felt so surreal

you: i’m sorry for waking you btw 🥺

akaashi, showing you his new lock screen which is the picture he took of you when he first saw you climb out the window:

you: i’m less sorry

bokuto koutaro

BOYFRIEND OF THE MFING YEAR

i accept no arguments, go cry about it

i literally don’t care what anyone has to say, bokuto is the only man ever ? he’s so deserving of every right on earth i’ll cry

the way that this is the third night in a row he’s stayed up til 4 am and he’s not even alarmed about it

like at this point he’s just accepted that he is nocturnal and that’s that on that !

before he actually had the idea to ask you to sneak out for him, he debated whether or not it was worth it

you needed sleep and you barely got any so when he knew you were resting he absolutely refused to message you :(

but then he also thought about how you would love to have a large dunkin iced coffee right now

and he was already getting ready for his morning fix so why not just ask harmlessly?

if you weren’t going to respond then he’d be okay with that because he knew that you were resting well

but if you were going to answer his consecutive texts with a positive reply then HE IS 🥺 over the moon

you, barely awake: can we get a venti triple shot latté instead , my caffeine tolerance is SHOT

bokuto, snapping you back within a minute: babe you are delusional if you think i’m gonna let you drink that

so it’s 5 am and your parents are in the other room asleep but you know that their jobs start pretty early so you had to get a move on

your room wasn’t that high from the ground to be honest, so you weren’t really worried about falling off

what you were worried about was how dizzy and out of depth the melatonin gummies made you because in order to fall asleep you took 3 and now that you basically forced yourself out of a self induced coma, your body was on the verge of passing away

bokuto tells you that he doesn’t mind if you’re not up for the trip and he’d just bring you back your coffee BUT NAH

you’re not a quitter 🤬 you miss your boyfriend and you are gonna do whatever it takes to spend some quality morning time with him !!!!!

so you throw on a proper outfit, make your way through your window and gently do your best to refrain from yelping every time your hand would slip from the railing that’s keeping your balance

bokuto, pulling up seeing you on your roof: you’re so strong 🥺👉👈

you, barely alive: all for you baby ❤️

he helps you get down from where you stood and he had the prettiest smile on earth i SWEAR when you immediately sank in his cold chest

he apologizes for making you sneak out like that BUT NUH UH YOU DO NOT LET HIM

he is a gift !!! and you knew how tired he must’ve been too since he kept yawning but he still took the time and energy to pick you up 🥺

he fastens your seatbelt in the car and puts the windows up because he knew that the air would get in your face and you didn’t like that

he even brought you a spare hoodie of his because he remembered how much you swooned over this particular fabric

bokuto: we’ll get you some coffee but you can sleep while i drive, ok babe?

you, trying not to cry: are you single because i really want to kiss you

bokuto, kissing your cheek: i’m dating someone i’m sorry

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sunaswife · 4 years ago

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Summary: It’s been five years since you’ve seen your ex, Rin. He’s still not over you and you’re not over him. When he finds out you have children he thought he didn’t have a chance. Then he finds out they’re his? All of a sudden you’re teaching Suna how to be a single dad.

A/N: Please send an ask to be in my taglist! If you comment I will not read it or I might unintentionally ignore it because I get spammed a lot on my blog and I forget! :) and when you do send an ask I don’t ignore it! I always check my inbox to see if I have any taglist requests and I add them on the day I update! Thank you! The same goes for dms! <3

Warnings: Fluff, angst I guess, drama, and cuteness twin overload

Previously Up next Masterlist

Chapter four

Five years ago

“Kita-san, do you think Suna is okay? He hasn’t been to practice in over a week.” Agaki asked during a water break. “Well I mean he is banned from club activities, it’s just Atsumu is practicing outside with Osamu. Maybe Suna preferred just staying at home?” Aran spoke up. “Maybe I should check on him. It probably has nothing to do with volleyball, maybe he’s upset about Y/N.” Kita said.

“I tried talking to Suna about that...and he said that he cut it off, the twins and even the cheerleader who was involved decided to call it quits. Should we still be punishing them for something they stopped?” Agaki asked, “He did?” Kita-Senpai was stunned. “Yeah, he truly loves Y/N, and even though it started off as a bet he’s now madly in love with her. I’m pretty sure he looks terrible. I don’t even think he went to school today.” Agaki said and Kita sighed.

Suna was horrible, honestly he was unrecognizable. When Kita came knocking on his door, it was opened by a skinny Suna, his eyes were swollen, his hair was a mess. You can tell he was crying, his phone was in his hand.

“Suna, are you okay?” Kita gasped at his appearance. Before he knew it Suna started crying, again. “She won’t answer my phone, she blocked me. I tried explaining to her what happened but she doesn’t want to listen to me. She deleted all her social media accounts and she’s practically a ghost. All I know is that she’s in Miyagi and I’m worried if she made it safe, who is she staying with? Is she eating? Is her Senpai making a move on her? I don’t know what to do, should I go to Miyagi and beg for her forgiveness?” His voice shook and he finally looked up to meet Kita’s eyes.

“If you truly love her, then let her go. I don’t mean to sound rude but she’s gone. She wants nothing to do with you hence you’re blocked on everything. You look like you’re taking this too hard, you lost a lot of weight in just a week. I’m worried and I think you should come back to practice.” Kita told him and Suna wiped his boogers on his long sleeve. “But surely she still loves me right? She can’t get over me that easily right? I gave her everything, she gave me everything and just because of a stupid mistake, I ruined everything.” He started to cry again and Kita hugged his underclassman.

“I don’t know Suna. Please just come to practice. You need the distraction. You had a long enough punishment.” He said as Suna cried on his shoulder. “But I thought I was banned?” He sniffled. “Agaki said you quit the bet because you realized what you were doing was wrong. Sadly she just happened to find out before you told her. I’m still upset that you did it in the first place but you learned from it.” He said and pulled away. Suna nodded and wiped his eyes. “I want you there at practice tomorrow six am sharp. Got it?” He asked and Suna nodded.

“Yes captain.”

“You’re not gonna eat?” Osamu asked as Atsumu passed by the kitchen. “N-no, I’m fine. Probably later. There’s some things I need to go over for tomorrow.” Atsumu said as he lifted the notebook. Your manager notebook. “Ahh yeah, captain stuff huh.” Osamu said and turned to the kitchen. Atsumu sighed and made his way to his room. There he sat on his desk and went through the notebook you wrote so much in. Every little thing about him, Osamu, Suna, and everyone else.

Now as captain he needs to burden all this responsibility of not only doing captain duties but manager duties as well since you’re gone.

How long has it been?

A little over nine months?

He sighed and rubbed his face. Suna was still madly in love with you and Atsumu doesn’t know what to feel. Yeah he fell in love but he already knew you were all googly eyed for Suna. He wasn’t expecting you to leave the middle blocker anytime soon. But when you did he knew he didn’t even have a chance. You already know what he and Suna did. If you didn’t want to be with Suna there was no way in hell you’d ever want to be with Atsumu. At the end of the day, he started the bet. He’s sure you hate him even more than your now ex.

Atsumu glanced at his phone, there was no way to contact you. You had blocked the three boys on everything. Even though Atsumu made a fake account and he tried going to your social media, it wasn’t there. You deleted it. He tried searching up your first name, last name, anything. He just wanted to see you one last time. He wanted to know if you were happy now without dealing with him and Suna, but he couldn’t find you anywhere. He even looked up Tobio-kun and he also got nothing. While he scrolled through your cousins account he clicked on the tagged section and soon enough found a selfie of Tobio, you and Hinata.

His eyes widened and he immediately clicked on the shrimps account. Sure enough he saw you not once not twice but three times. One was a selfie of you two and a grumpy Tobio in a gym, and the other two times were videos of you instructing Hinata how to do a jump serve. He realized you were tagged in one of those posts so he clicked on the @ and it was nowhere near your name but it was definitely your account. You didn’t really post a lot of things but he noticed Kita Senpai and the other third years as well as Hitoshi followed you. He scrolled through your account and eventually found a photo of you sitting on a hospital bed. He swiped to see the photo after and it was a baby with a blue beanie. His head tilted in confusion and he scrolled to the next photo and it was another little potato looking babie but with a pink beanie this time. The last was both of those babies laying down wrapped in blankets like burritos and he finally decided to read the caption.

Meet Rini and Akira 🖤🤍

At that moment he knew your parents didn’t kick you out because of a stupid fight.

It was because someone knocked you up.

And he knows who.

But who knew Atsumu was so good at keeping secrets and playing dumb?

A/N: Yes yes and yes. Atsumu did know she was 🤰🏽 this whole time k bye.

🏷: @therealwalmartjesus @differentballooncollection @aaesuki @atsunflower @dope-squish @prettysetterboiss @june-phantom @tomo-uwu @austriasmariazelle @xrnia @katsulia @aprettyfruit @shut-your-eyes-kiss-me-goodbye @tvbiio @sun-daddy-yoriichi @kamenoyaki @ppangiiroo @loeyprivvv @kmskj92 @lovinnoya @sarahvvictoria @tris-does-stuff @mokkeguts @sunaluvr6969 @bara-rose-would @sempiternal-amour @volleybloop @leykyuu @bokutoichigo @stfucanunot @tpwkatsumu @ohshirabu @shoutosimp @mqrinqcele @bokutosdivineass @anngelllla @toworuu @hidden-otaku-stuff @seijohiselite @caxsthetic @aquariarose @hhwanggu @bakuhoetoedoroki @yoozuku @osamus-onigiri @akaashi-todorki @donica95 @kakaokenma @airheadpillar @sredamancy

#suna rintarou fluff #suna scenarios #suna rintaro imagine #suna rintaro scenarios #suna rintaro x reader #suna imagines #suna rintarō #suna x reader #haikyuu suna #suna rintarou #miya atsumu #haikyuu x you #miya osamu #haikyuu imagines #haikyuu!! x reader

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officialglamrockbonnie · 3 years ago

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The computer wouldn't start. She banged on the side and tried again. Nothing. She lifted it up and dropped it to the table. Still nothing. She banged her closed fist against the top. It was at this moment she saw the irony of trying to fix the machine with violence. It was time to go. So I packed up, she shut off the lights, and we said our goodbyes. What's the best analogy to explain the effect of six hours of spinning and confusion? It's like an extreme trip. Your body is in a constant state of battle, fighting the forces of logic. Your body is aroused and the wild thoughts take over. You become overly interested in adrenaline, danger, the unknown, danger, adrenaline, danger, and so on. She looked at me, "I haven't felt this bad in a long time." I repeated, "You're fine. Just walk around for a while." A week later, we were at the same Chinese restaurant. The fortune cookie my mother received before the meal said, "You will have good luck with computers." She thought that was pretty funny, so she told the waiter that she wanted to share it with me. I guess luck runs in my family. If you ask any woman why they love their mothers, there are plenty of versions of that answer. All are basically variations of the same: "She was such a strong woman," "She was always willing to listen," and my personal favorite, "Because she made my life better." That's why my mother and I were at the same Chinese restaurant on Mother's Day. The stars were aligned, and I had made the trip up to the St. Louis area to visit her for the weekend. We'd had lunch and then she took me to the same Chinese restaurant as two weeks prior. We both ordered the same dinner: spring rolls, pork fried rice, and a shrimp dish that they bring to the table in a cage-like container. After dinner, we played a Chinese board game we had borrowed from my mother-in-law. It involved three small Chinese lanterns and a flashlight, with which you move around the board and click on the lanterns when you come in range. As my mother and I played this game on our second visit to this particular Chinese restaurant, I noticed the business card my mother-in-law had in her wallet. She began flipping through it, skipping every time she came across the name of an attorney or loan officer. She finally stopped on a black and white photo, folded carefully and handwritten on the front, with the words, "Karen Beasley." It was the first time I'd seen this woman's name. My mother handed the card to me and I noticed there were yellow pages sandwiched between. I glanced at it. My mother leaned over and said, "Here's another address. That's where Karen lives." "The one on 39th Street in Shorewood?" "Yes." The card was the actual address of Karen Beasley's house. This was our last chance to find Karen Beasley, before the weekend was over. * Karen Beasley is a plumber. I found that out by accident. While my mother and I were on our way to Shorewood from Sedalia

EXCUSE ME WHAT PLS DONT POST UR FANFICS IN MY ASKS

BC I WILL SPAM THE PISS DIAL

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bpro-cardstories · 4 years ago

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Miroku Shingari SR

2018 ー Hawaiin Shave Ice [ハワイアンアイス]

“Unbelievable that we’ll go to Hawaii with everyone~. ”

��Event: Heart-Pounding! Happening VACATION (16th - 27th August 2018)』

Part 1

ーKiLLER KiNG’s room.ー

Haruhi: ‘Unbelievable that we’ll go to Hawaii with everyone~.’

Akane: ‘Yep, that’s thanks to MooNs! Yucchi and Harupyon, what do you two want to do when we go there?’

Haruhi: ‘Hm, let’s see. I want to do lots of things together with Yuduki! And you, Yuduki?’

Yuduki: ‘I want to spend time relaxing on the beach while looking at the ocean.’

Akane (wry laugh): ‘Ahaha, that sounds very much like Yucchi.’

At that moment, the doorbell rings.

Haruhi: ‘Ah, someone’s coming! I’m going to open it!’ _______

Tsubasa: ‘Hello, everyone. I am sorry for the sudden visit.’

Akane: ‘Welcome, Tsubasa-chan. What’s the matter today?’

Tsubasa: ‘I brought you the material for the next recording. Oh, Miroku-kun is not here, is he.’

Akane: ‘Yeah, he went to the gym. He should be coming back soon.’

Tsubasa: ‘I see. Then, could you hand his part of the materials to him?’

Yuduki: ‘Okay, we’ll do so.’

Haruhi: ‘Say, Tsubasa, what do you want to do when you’re in Hawaii?’

Tsubasa: ‘Aah, the Hawaii trip is next week. For me, it is food perhaps. I heard they have a lot of delicious food.’

Akane: ‘Food, huh. What would you say is Hawaii’s specialty?’

Haruhi: ‘At these times you have a guide book! It has all kinds of food listed here! Come on, you take a look too, Yuduki.’

Yuduki: ‘Waah, there are that many Hawaiin specialties.’

Miroku: ‘It’s quite lively here, huh.’

Akane: ‘Ah, Miroku, welcome back! We were talking about what we want to do in Hawaii.’

Haruhi: ‘Tono, do you have something you want to do?’

Miroku: ‘If we speak about Hawaii, then it’s the ocean I guess. It seems like there are all kinds of maritime sports.’

Yuduki: ‘With maritime sports you mean kayaking or surfing?’

Miroku: ‘Yeah. I also heard about other sports like parasailing or flyboard.’

Haruhi: ‘I know what one! Flyboard is when you have a thing attached to your feet where water is coming out and you are able to fly in the air.’

Akane: ‘Hee, something like that exists, huh! That sounds interesting!’

Haruhi: ‘Then what about food? What do you wanna eat? In my case, it’s pancakes, of course!’

Yuduki: ‘For me…. It’s Loco Moco* I think. I want to eat the real thing once in my life.’

Akane: ‘Steak would be fine for me. It’s a Hawaiin specialty and listed in the guide book. Here, look at how thick and delicious it looks!’

Miroku: ‘Uwah….. It has 4000 kilocalories. I’ll pass.’

(Miroku-kun, what a doubtful reaction….. It would be bitter if the Hawaiin cuisine didn't suit his taste.)

Part 2

ーIn Hawaii.ー

Akane: ‘We can freely move around in groups, but what should we do?’

Yuduki: ‘The chocolate we ate in the souvenir shop earlier was delicious. I’d like to see other ones as well.’

Haruhi: ‘Well then, let’s eat while walking like this! There seem to be various shops around this area. Look, they’re also compiled in the guide book.’

Miroku: ‘With this, you sure are prepared, huh.’

Haruhi: ‘It’s important! Hey, hey, you’ll go with us, right, Tsubasa?’

Tsubasa: ‘Eh, are you sure?’

Yuduki: ‘If you go around with us, we’d be very happy.’

Tsubasa: ‘Then, I will accompany you.’

Akane: ‘Alright, where should we go first? If you start heavy from the start, you’ll be full immediately. That’s why it’s better to start with something light.’

Yuduki (smiles): ‘Yeah. But, there are all kinds of things here that you get lost.’

Miroku: ‘There seems to be lots of food with high calories. Should I double my training tomorrow morning…..’

(It looks like Miroku-kun is being careful about the calories.)

Haruhi: ‘Okay, let’s visit the shops in order from the beginning. Let’s start from the shop over there.’

____________

Akane: ‘The shop’s açaí bowl** from before was so delicious~!’

Miroku: ‘Yeah. I thought there were only dishes full of calories. But there are in fact many meals good for the body with açaí or are organic. Haruhi, can you show me the guide book?’

Haruhi: ‘Here, there you are! To think that Tono would be interested in Hawaiin food to this extent is unexpected~.’

Yuduki: ‘Let’s go to the shop Tono what’s to go next?’

Miroku: ‘Are you sure? I do have a place I’m interested in but…..’

Akane: ‘Which one, which one? Aaー, that one looks delicious!’

Miroku: ‘I know, right. When we passed by earlier, I spotted it.’

(Fufu, Miroku-kun is completely captivated by the Hawaiin food.)

At that moment her phone vibrates.

(...... Oh, my phone’s ringing.)

Haruhi: ‘Okay, then it’s decided, that shop is next! Are you fine with it too, Tsubasa?’

Tsubasa: ‘Ah, about that, I was called by the other group…..’

Akane: ‘I see. We can’t monopolize Tsubasa-chan, which means we’re parting here.’

Tsubasa: ‘I am sorry.’

Akane (smiles): ‘No, it’s fine. Alright, we’ll continue to wander around. See you later!’

Part 3

ーAt the beach.ー

Hikaru: ‘Blue sky! White sand beach! Dazzling sun! How super lucky that we won the first prize in the quiz tournament~!’

Tatsuhiro (sighs): ‘When you run around too much, you’ll get exhausted, you know? Try to be moderate.’

Hikaru: ‘I’m fine! Since we’re already in Hawaii, we need to have fun or else it’s a loss!’

Tsubasa: ‘Oh, KiLLER KiNG has returned. Welcome back, everyone.’

Miroku: ‘We’re back. So you were with them, Tsubasa.’

Tsubasa: ‘Yes. We later met up here.’

Hikaru: ‘Where did you come from, KiLLER KiNG?’

Haruhi: ‘From a walking food tour! We went to lots of places and now we’re full!’

Yuduki: ‘Everything was really delicious.’

Akane: ‘Yep! Especially the ice cream parlor we went to at the end, it was super delicious. Here, take a look at our photos!’

Hikaru: ‘Which one?’

Hikaru: ‘Ooh! Tono-sama is lying in a hammock while eating ice cream~!’

Tsubasa: ‘That is quite the colourful ice cream.’

Miroku: ‘It’s Hawaiin ice cream. It looks flashy, but they use fresh fruits and it’s healthy. It was very refreshing and easy to eat. We also bought you one, Tsubasa. Here, have it, if you want.’

Tsubasa: ‘Thank you very much. I will try it.’

Tsubasa: ‘...... It is delicious. This is my favourite flavour!’

Haruhi: ‘Ahーー! Soo, Tono was right, after all~!’

Tsubasa: ‘Eh?’

Akane: ‘You know, Miroku chose that ice cream. When we talked about buying a souvenir, he said「That’s probably Tsubasa’s favourite flavour.」.’

Miroku: ‘Wait, Akane! Don’t say unnecessary things.’

Haruhi: ‘I thought it should be another flavour but Tono said this one definitely is the right one.’

Yuduki: ‘How amazing, Tono.’

Miroku: ‘Not really, I just remembered for some reason that Tsubasa talked about it before…..’

Yuduki: ‘Hehe, are you feeling shy?’

Miroku: ‘I-I am not!’

(It makes me happy that he remembered something like this.)

Tsubasa: ‘Miroku-kun, thank you very much!’

Miroku: ‘..... You’re welcome.’

Haruhi: ‘Hey, hey! When Tsubasa finished eating her ice cream, let’s go play in the ocean with everyone!’

Yuduki: ‘That sounds good. Since we ate so much, we need to exercise a bit.’

Tatsuhiro: ‘Alright then, do we have a beach flag? I said it before, but I’m not going easy on you.’

Miroku: ‘I won’t lose, Nome-san.’

Hikaru: ‘Tatsu and Tono-sama are in their serious mode! That’s going to be an amazing match!’

END ________________

*Loco Moco: “Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, tofu, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.” [Source: Wikipedia]

**Açaí bowl: “Açaí na tigela ("açaí in the bowl") is a Brazilian specialty from Pará and Amazonas. It is a dish made with the frozen and mashed fruit of the açaí palm. It is served as a smoothie in a bowl or glass, and is commonly topped with granola and banana, and then mixed with other fruits and guaraná syrup.” [Source: Wikipedia]

#b project #b-project #miroku shingari #killer king #myps #card:2018

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traveling-couch-potato · 6 years ago

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Puerto Rico Day 8

First day in San Juan and my favorite way to get to know a new city is of course through food! We started our day with the Flavors of San Juan Food & Culture Tours with the most lovely guide in the world, Carmen.

First stop of the morning was Cuatro Sombras for breakfast. We started with a black forest ham, provolone, guava butter croissant sandwich and a cortado with their house beans. The beans are grown on their own plantation under shades so the beans have more time to ripen which allows them to develop the natural sweetness profile. The acidity is so rounded and creamy while remaining light on the tongue. It had light cocoa undertones and was the perfect way to start the morning especially with the flaky, buttery breakfast sandwich.

Stop number 2 was Señor Paleta for some housemade strawberry and lemon popsicles. The popsicle texture was so perfect with the lattices all in a uniform pattern creating a clean, crisp break like biting an apple. It was refreshing and acidic, tart but not puckering. We enjoyed our popsicles with a gorgeous view over the city.

We took a break from our food adventures winded through the city passing through several local shops, the Cathedral of San Juan Bautista, Fortaleza Street, La Casa Estrecha, and Plaza de Armas, and more.

The plaza was swarming with pigeons and a gentleman gave me a handful of seeds to feed them with.

Eventually we ended back at Stop #3 Café El Punto where we got an amazing beef alcapurria. The exterior is made of yuca and green plantains so it’s completely gluten free and has almost a fried mochi-like texture. This was paired with their house pique sauce (classic Puerto Rican hot sauce made w/ vinegar an Aji Caballero). It was a low but consistent burn that added a bright zing to the alcapurria. Next up was a spoonful of grouper ceviche. Nice and tender, mellow acidity, plenty of herbs. Also fun fact I learned during our stop trash in Puerto Rico isn’t referred to as “Basura” like in most other Spanish speaking countries but rather “zafacon” because when the US started bringing trash cans they said “Save-a-Can” on them and people didn’t realize what that meant. Most like a legend but still a fun story.

I was already so full but we were just hitting our main course at Cafe del Angel where we were greeted with a mojito and a plate of mofongo. The mojito made the day just a bit better. According to Carmen mint, lime, and rum are good for the throat so a mojito is the perfect solution. As we all waited for our food we did a nice loud CHEERS, or as they say here “salud, amor, y, pesetas!” By the time the mofongo came I was really stuffed. The mofongo was not shy with the garlic and butter but was otherwise rather bland. The chicken was a bit overcooked and the sauce just wasn’t viscous or flavorful enough to save the mofongo. Rice was good though the beans were nothing special compared to what I’ve had throughout this trip. A bit disappointed but I did have a fun time mashing my own mofongo with a mortar and pestle. We also got round 2 of pique sauce. This time with some mango in it. The added sweetness offset the heat even more. And of course we got a container of MayoKetchup to drown our plantains in because plantains w/ Mayo/Ketchup/Garlic is a thing here and I’m not mad about it.

I’m glad I didn’t finish my last meal because our last stop was what I’ve been waiting for, dessert at Chocobar Cortés. We were seated in the back and presented with a plate with chocolate pieces, a slice of mild cheddar, and some chocolate chips on top. We also received a small dixie cup of hot chocolate, and a very hot freshly made churro. Apparently due to the desperate food conditions, Puerto Ricans discovered the combination of cheese and chocolate and while it’s more refined nowadays, the combo is still a thing. We drop the cheese in the hot chocolate and scoop up the goopy cheese/chocolate combination up and enjoy a salty/sweet/creamy dip for our churros and I honestly really enjoyed it. Is it better than plain hot chocolate? Not sure... The chocolate bar itself was a milk chocolate, not too sweet, and had a lovely poppy type crunch to it. I honestly wanted to buy more but I left so full I couldn’t even think of eating another bite.

-----------------------------------------------------------------------------

Now that we were full of calories, it was time to work it all off. We headed east to the Castillo San Cristóbal. With the government shutdown the parks were free and being manned by some very kind rangers and words can’t express how grateful I am to these people for still working. The grounds were massive and had wonderful views of the city. We spent a decent 2 hours roaming around and spamming photos left and right.

After we finished we followed the designated sidewalk all the way to Castillo San Felipe del Morro where we continued with our San Juan history lessons. This castle is smaller in acreage but many more stories which mean lots and lots of climbing, weaving, and more climbing.

-----------------------------------------------------------------------------

I was definitely worn out by this point and more than ready for dinner but we decided to wander the streets to see how the pre-festivities were going. Old San Juan was already crowded so I can’t imagine the streets tomorrow. We made some detours to random cultural centers, hotels, and more, but eventually found ourselves on the correct path of Paseo de La Princesa to our dinner spot Princesa Gastrobar. Dinner was decent. I started with Almojábanas with Serrano and Manchego in a Guava, Papaya, Mint Sauce. They were very similar to the cheese fritters from yesterday but with a creamy/less structural bite on the inside and much sharper cheese flavors. For my entree I got Los Isleños which was jumbo shrimp in a creamy cilantro sweet pepper sauce and topped w/ smoked cheese and served w/ tostones. This dish was just too salty and plain for me. I couldn’t finish more than half.

Gorgeous restaurant with some hit or miss food. Still glad we came by though!

I was so happy that our Uber driver was able to pick us up directly from the restaurant. I just wanted to come back to this room and relax. Still in the process of kicking this cold. Overall great day! A bit nervous for the festival but tomorrow should be exciting.

#puerto rico #puerto rico travel tips #puerto rican food #food tour #food blogger #travel blog #travel blogger #travel tips #san juan #old san juan #travel #travel log #castillo san felipe #el morro #castillo san cristobal #pr food #san juan food tour #tour

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sackface93 · 5 years ago

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What Diet-Culture Recovery *Really* Looks Like

I’m back from my honeymoon, although I must admit I never wanted it to end.

We were in Oahu, which was incredible and romantic and such a needed recharge—I was also off social media for 2 weeks, which seriously gave me life—but also occasionally messy and imperfect and unpredictable, like life itself.

I could just tell you about the gorgeous parts, which far outweighed the messy ones, but as my brilliant pal Jes Baker points out in her latest book, Landwhale (which I finished devouring by a pool), being a diet-culture-recovery advocate who never shares their messiness can lead to unrealistic expectations of what recovery really looks like.

It can make people think life in recovery is 100% sunshine and rainbows, which it most certainly is not (although the sunshine-and-rainbows-to-gloominess ratio is definitely WAY higher than it was in the throes of diet culture).

So instead, I’ll tell you about our trip to the breathtaking Hanauma Bay, the island’s top snorkeling spot, where I had a mild panic attack when I couldn’t figure out how to breathe through my snorkel at first.

And I’ll tell you about the unbelievable view of the Pacific from our balcony at the resort (thanks to my in-laws for hooking that up), where I had another panic attack when a giant bug wandered onto the scene.

I’ll tell you about how I ate a dodgy room-temperature Spam Musubi because it was delicious and I pride myself on eating anything, but soon thereafter I got terrible food poisoning, which then led to a crying jag because being sick freaks me the f*** out.

I’ll tell you about the time I sat on the beach with a piña colada, trying to get my happy vibes back after seeing our professional wedding photos for the first time and having a moment of body-image BS from diet culture—because even the most ardent anti-diet activists sometimes have bad body-image days.

And I’ll tell you about Fumi’s, our favorite shrimp truck in Kahuku, a super fun day trip where my husband did all the driving because I’ve recently developed major anxiety about my own ability to drive on freeways, for obscure PTSD-related reasons that I’m still untangling.

So lest I ever come across as having it all together, let me assure you that I do not 😂 I love my life more than ever these days, AND sometimes I still have mental-health challenges just like anyone else.

I share this to show that all of us, no matter how far we’ve come or what we do for a living, are human.

We all have our stories, and we all have our reasons for going into the careers we do.

When it comes to those of us who make anti-diet activism our life’s work, many of us have gone through our own history of disordered eating and body shame, and we’re forever changed by that experience.

Once we get to a place of peace with food and our bodies (which includes the occasional bad body-image day, because, again, not 100% sunshine and rainbows), we feel pulled to help other people get there, too.

That’s what drove my guest on this week’s episode of Food Psych to the work she does now.

These days Fiona Willer is a badass anti-diet dietitian from Australia who lectures at universities all about Health at Every Size, but as a teenager and young adult she struggled with body shame and binge eating.

She shares how her efforts at “clean eating” only made the problem worse, how learning about mindfulness helped her heal her own relationship with food and her body, and what it’s like to be a lecturer teaching a radically different paradigm than her students are used to.

We also talk about how scientists are human, too, and how it affects the outcome and interpretation of research when their perspectives are influenced by diet culture (as most are in our society).

It’s a great episode, and I know you’ll love Fiona as much as I do, so be sure to check it out here or wherever you get your podcasts!

Here’s to recovery, in all its messy glory, Christy

P.S. If you’re craving support and guidance from fellow humans on your journey to peace with food and your body, come check out my intuitive eating online course and community. It’ll help you break free from diet culture so that you can get back to living your life—ups, downs, and all.

Like This Post? Subscribe for More!

Enter your email address to get exclusive blog posts and other great (free) content, starting with a 4-day mini-course on making peace with food!

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Source: https://christyharrison.com/blog/what-diet-culture-recovery-really-looks-like

#read more #see more #check it out #interesting #learn more

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sinclair10newton-blog · 6 years ago

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10 Tricks to Shoot A Cinematic Wedding Video

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missguomeiyun · 6 years ago

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hot pot @ Chinese Hot Pot Buffet

You did not read incorrectly & I did not type incorrectly - I really did have hot pot at Chinese Hot Pot Buffet!

I think many of you are just as confused as I was when I 1st heard the name of the “restaurant” haha sometime last year, I had heard of it through a coworker & I was like, “what’s the restaurant place called?” It’s not a common name/type of name for any restaurant, really, but it is what it is - it’s AYCE Chinese hot pot buffet :P

It currently occupies the old location of Bonanza, which is now closed. That was a buffet restaurant that I had been to once. Tbh, it was forgettable & I rarely go for buffets. Last night, I went to Chinese Hot Pot Buffet for a birthday party~

Arrived @ 7:30pm, the time that the reservation for 10 was for, & guess what! There was a huge crowd at the door. From eavesdropping, there were regular “walk-in” diners, there were other “7:30″ reserved diners. .. & some have been waiting since 7pm o_O! Honestly, it felt like a big mess at the door. To say it was a small waiting area is not entirely correct; I thought it was a decent size... but there were just soo SO many ppl!

Once you walk in, there’s the “waiting area”, & then the restaurant is kind of divided in half. A large seating area on the left & right side of the entrance.

After 10mins, we got seated at a circular table that was in a separate divided section in the restaurant. It was very loud, & it felt like I was in Asia lol. Anyway, ignore the heating element in the center of the table; I don’t think it’s actually use-able.

*Someone else had the table order form & I didn’t even look at it lol however, it had the broth options, drinks options, & various meats (including dumplings/wontons). The meats come out from the kitchen all plated, which you’ll see later.

The rest of the food is buffet style. The bowls & plates are on the bottom shelf, & then you just go for the things you wanna eat! Note that there’s only 1 “station” set up in the entire restaurant; therefore it’s crowded here like all the time! & there’s no real “order” or anything; you just gotta try your best & wait for your turn, I guess.

[The photo shows items that are mainly found in cans or packages in grocery stores, as well as “root” veggies. For example, baby corn, lotus root, daikon, konnyaku, bean curd, etc...]

On the website, they stated they have over 150 items. In the picture above, there’s already 20. Like I was saying, space is not abundant so I didn’t get a chance to take photos of the buffet area in full; however, I did not think they have over 150 items to choose from.. . at least not the food alone. I mean, the sauce counter had like 20 sauces + aromatics (like garlic, chili peppers, cilantro & green onions) available for you, so including that, there was over 150.

Below are some of the things that I did take photos of.

Cooked appetizers (the chilled kinds). ..there was about 10 available.

Cooked appetizers (the warm kinds), which is mainly all fried items, like dry ribs, spring rolls, & a handful of typical dimsum items.

The “partially” cooked items, majority was thawed fish balls that you can find at Asian grocery markets.

“Adventurous” proteins - think topping options for pho: tendon, tripe. .. & then there’s Spam in the bottom left corner haha to the right of this was the noodles section, which wasn’t really a section but rather they are kept in Rubbermaid containers (instant noodles, udon, vermicelli).

To the left of this was veggies. I really liked the variety & selection!

Adjacent to the veggies was seafood: oysters, shrimp, mussels, surf clams, squid, cuttlefish, basa. ..yeah that was pretty much it. I love oysters!!

Desserts. There’s only coffee cake & Chinese osmanthus + goji berry jelly, but there was also 3 ice cream options, mango pudding/jelly, coconut jelly, & classic coconut + tapioca dessert soup. Last but not least, the fried buns with condensed milk. Oh! & if you’re too full for actual desserts, there’s some fruits as well.

Okay, my sauce: garlic, green onion, sesame seeds, sesame paste, XO sauce, hoisin sauce, oyster sauce, chili oil, chili flakes, & satay sauce.

I just got the regular chicken broth, which is “free”. Any of their special broth is an extra $2, however, the refill is just regular chicken broth.

Our meats came! Well, here’s round 1 of many. This was all gone after 1 rotation of the lazy susan.. . so we ordered more. However, magically, no matter what we told the server, the same plate containing the same amount of meats came. I’m not sure how the portion/serving sizes work but we ordered so many times & eventually lost track.

PS: I didn’t take photos as we ate bcos I was too busy chatting & eating haha but I had a great time!

Ahh the beef was my fav <3

YESSSS!!!

& then 4 desserts for myself :D

I really liked the selection & freshness of the food. The meats ordering thing was a little weird but you can always order more so it wasn’t a big deal. The place was pretty much “printing money” the entire time; after 9pm, they have the “after hour” special, which is cheaper but you only get 5 items so we noticed that ~9:30pm, there was like another HUGE rush of customers coming in. The restaurant’s website is very informative & accurate, & so I’d recommend checking that out (hrs, pricing, “specials”). They do have an unofficial time limit of 2hrs, which is dependent on how many ppl are waiting (you know how it is), esp if your party is occupying a large circular table for 10 ppl (these tables are rare), thus, don’t be alarmed if they sorta rush you out after you finish paying (the waitress was like “ok thank you, see you next time.”); it was SO busy last night! Overall, I had a good experience~

* * * epilogue * * *

I was here for Kevin’s bday, & basically the OG crew from junior high was here haha they all hang out regularly but I haven’t seen some of them for over a decade. It felt really “old school” & the atmosphere was so awesome. No awkwardness or unfamiliarity at all & I’m super happy I was able to come. Thank you all for a wonderful Saturday evening!

#YEGfood #hotpot #dinner #birthday #chinese #all you can eat #AYCE #beef #OG #since2002 #friends

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wooju-lee-blog · 7 years ago

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I had a dream a couple weeks ago where I was at a butcher shop—and before I continue, I know this is all severely superfluous; being subjected to hearing other peoples’ dreams is the social equivalency of being shown your friends’ baby photos when you never asked. But hear me out... because I really could not think of any other way to start this blog post otherwise. I wouldn’t necessarily call it a fever dream, obviously because I wasn’t sick, but the ambiance of it all: the ominous droplets of water echoing from a leaking facet somewhere, the red-tinged, Lynchian hue of the entire dream, the fact that no one was actually there but me. All of it made it just so unsettling. I didn’t see the butcher or any staff for that matter. But the meats were lined up neatly behind the glass partition and was priced in what seemed to be Egyptian hieroglyphics.

Why do I mention this? Well, I recently made a blog post that went over the matter of me officially starting the process of trying to de-vegetarian (not a word, I know) myself in the past few months. To avoid reiterating myself in full detail, it has been a tad bit of a challenge. But is it really that serious to warrant an entire dream about it? I don’t think so. I didn’t get caught up over decoding just what that dream was supposed to symbolize, I just found it funny that I would be doing something similar for school.

Now, to segue into what I should be talking about: I really don’t know anything about the specifics of meats—be it the cuts or how to handle and cook said parts. I look at one of those diagrams of a pig or cow where all the parts are outlined, and the only thing I can think of is 1. It looks cool, in a morbid way 2. I can’t believe consuming living animals has been reinforced/normalized in our society for so long to the point where we have identified every part and crevice of most if not all animals 3. A friend of mine used to have a poster of a pig diagram on her wall. I don’t know why because she’s studying physics right now. It could be the fact that she was a heavy metal fan. Something about a pig carcass is totally metal, it seems.

Truth be told, I was never fond of beef. Even before going vegetarian, the only instance where I would actually have it is if it was incorporated into a certain dish. With that said, I’m Korean. And yes, we love our pork—especially samgyeopsal (삼겹살). Fun-yet-semi-depressing fact: the whole pork belly and soju combo has more or less become a nightmarish touchstone in the hierarchical system of the South Korean office workplace (or just about any workplace in general). Forget calling it a tradition, it is more or less a mandatory ritual for all employees to go out together nearly bi-monthly: yes, that means the boss is there, as well, and they don’t even pay usually. Rookie employees are often peer-pressured in gulping down soju like water. They are then peer-pressured some more to do ridiculous things to entertain their superiors, like sticking a spoon in an empty bottle of soju and singing a song in front of the whole restaurant. Because refusing to do so means you will be remembered as the disobedient one. The rebel. Abuse of authority happens in just about any environment where there are striking imbalances in power, but it is more extreme over there.

This blog post is getting dark real fast, so let’s get back on track. You may say that I’m already familiar with pork so writing about it seems obsolete, but that’s really not the case. I mean, if I really think about it, the only cut of a pig I’ve tried is the belly. Now, I haven’t had pork in a long while, and I’m still not really sure if I’ll ever wake up one morning and get a craving for it. But I also proclaimed in that aforementioned post that I want to gradually lessen the lifestyle I chose solely for the purpose of going somewhere in this industry. Because whether I like it or not, I’m going to have to cook all sorts of animal flesh. Pardon me if that sounds morbid, but so it goes!

My choice of pig part (there really is no eloquent way in phrasing this) is the shoulder blade, or if you will, the top portion of the front leg of the hog. According to Pork Be Inspired, a website that is apparently dedicated to pork lovers, the terminology for pork shoulder can vary widely depending on the region. The lower ‘arm’ portion of the shoulder is most commonly called the arm pork roast, while the upper part is often called the blade roast, stemming from the area near the loin. The blade is known for its well-marbled cut, making it ideal for pot-roasting it whole, or dicing it up into pieces for stews, or even cooking it over moist smoke to make a classic pulled pork barbecue. Honestly speaking, I don’t know what any of this means. Vegan meats generally just come in chunks, or less commonly, a block (think Spam); the more expensive brands are usually pre-seasoned and don’t really require any other additional cooking other than heating it up.

Some of the most popular methods of cooking this cut are braising, grilling/barbecuing (is that even a word?), roasting, using a slow cooker, or stewing. The shoulder or shoulder blade cuts are also rather inexpensive; it can also be purchased with the bone intact (averaging to about six to nine pounds) or boneless (averaging four to seven pounds). Pork shoulder is also used for making ground pork, which sounds… interesting, to say the least.

My initial plan was to go to the St. Lawrence Market for some exploring, some sight-seeing (because, hell, the last time I was there was on a school trip in high school). Maybe get a smoothie or something. It’s crazy: I always walk by it, and every time I do, I keep telling myself “Hey man, you have the privilege of living in semi-poverty in one of the most diverse cities on earth. Why can’t you get off the bed and explore?”. But alas, I went there after-school this past Monday only for it to be closed. So note to self: do your assignments early next time. Also maybe use Google for the hours of operation. Because Google is free and it’s in the palm of your hands.

So, what to do next? I had to compromise. My option was either the Loblaws near Church-Wellesley (I personally call it the Loblaws Dome, because that’s literally what it is) or the Metro near the Ryerson Rogers Communication Centre. Honestly, that Loblaws makes my anxiety go haywire: it’s too bright (the entire building is one big sensory overload), the lighting makes me look like I spent a month drinking Vodka in a hole, and there’s always too many people there. And thus I ventured over to the Metro instead. I know what you’re thinking: you’re wasting time and energy, Wooju. So what if it’s further? I barely exercise so I could really use this. I need this, man.

Unrelated-but-sort-of-related-note: The assignment asked us to take photos with a personal belonging for the sake of preventing plagiarism. That’s why my keys make an annoying appearance. You have no idea how much of a challenge it was for me to find the right timing to take a photo of this on the cold, hard floors of Metro.

The recipe I chose is a Korean dish called bossam (보쌈), less commonly just called sooyook (수육), which literally translates to “water-meat” and sounds just as unappetizing in English as it does in Hangul. Bossam is cooked through a wet (moist-heat) cooking method that is essentially just boiling the meat in flavoured brine. Aside from the obvious, this is done to remove excess fat, grease, and blood from the meat, resulting in tender mouthfeel. If I remember correctly, pork sometimes has a very distinctive odour that varies in severity depending on which packet you buy at the groceries; it’s kind of like an innocuous game of Russian roulette. The good news is that this unwanted smell can be removed by boiling the pork with an assortment of things, such as onions, garlic bulbs, bay leaves, and, yes, instant coffee mix. Some higher-end restaurants will bump up the price tag just because they use ginseng or other medicinal herbs, but that can be reserved for yuppies.

So why did I choose bossam? Despite being recognized as one of the more popular comfort foods in Korea, bossam is actually a pretty healthy dish (well, as healthy as pork can get), care of its wet cooking method. There’s no cooking oil or any additional trans-fat involved, making it healthier than, say, bokkeum (pan-fried) or twigim (deep fried) type dishes.

Truth be told, I haven’t actually had bossam since I was about 12 or so, but it is generally served with a side of napa cabbage leaves and perilla leaves. The Korean way to eat any meats, grilled or otherwise, is to wrap it in the aforementioned vegetables with a smattering of ssamjang (쌈장)—a traditional Korean sauce made of gochujang and doenjang. Some prefer to just dip it in saeujeot (새우젓), a fermented food made with small shrimps. It’s all up to personal preference!

This post has been unexpectedly lengthy, so I’ll cap it off with the recipe. I found this rendition through a YouTube cook by the name of Maangchi. She is a Korean-Canadian ahjumma who apparently started her YouTube channel out of sheer boredom. What an icon and a queen! I adore her attitude, and the fact that she single-handedly built a brand for herself is pretty incredible. It goes to show that women should never feel the need to be held back or withhold their passions, just because this patriarchal society reinforced the idea that marriage should be their ultimate end-game. it is not, and it never will be.

Fun but hedonistic fact: It’s socially acceptable to drink in public in South Korea. It’s like a watered-down version of the infamous North legalizing (and possibly advocating) the use of an assortment of illicit drugs. As for us South, we really love our alcohol. Hell, soju now comes in little juice box containers with the straw and everything.

Ingredients:

3 lb pork shoulder, shoulder blade, or pork belly, rinsed and drained

1 large onion, cut into quarters or sliced

2 tbsp ginger, sliced thinly

12 garlic cloves

2 tbsp Korean fermented soybean paste (doenjang)

1 tbsp brown sugar

1 tbsp instant coffee or any ground coffee

10 cups water

1 lb napa cabbage leaves, washed and drained

¼ cup sugar

¼ cup white vinegar

1 tbsp salt

¾ cup water

Method:

Add the pork, onion, ginger, garlic, soybean paste, brown sugar, coffee mix, and the water to a large pot. Cover and cook for 1 hour over medium-high heat.

When it boils vigorously, turn the pork over with a wooden spoon or tongs.

After 1 hour of boiling, turn down the heat to low and cook for another 15 minutes.

Take out the cooked pork and let it cool down until ready to serve.

Combine sugar, vinegar, salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.

Add the cabbage and mix well by hand.

Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.

Squeeze out the excess water and refrigerate until ready to serve.

[Logo design by me; bossam image courtesy of Fooding Me]

#i wrote this on my phone #pardon me for some typos and such

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makinomariasama · 5 years ago

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Blog Post Translation: March 1st, 2020

Enjoy, and please don’t repost without credit!

Today, I watched the opening game GAORA SPORTS at 12:55pm~

(After this she recaps the game, talking about who hit a homerun and whatnot)

♪ Beautiful Days ♪ Arashi

Ending

Nakata's homerun * Yay!! Nakata at the end <3 <3 <3 <3 <3 <3 LOVE

"SAYUMINGLANDOLL ~BIRTHDAY LIVE 2019~" I watched the DVD <3 <3 <3

I thought of some puns - I haven't shown everything yet.

Morning Musume '20 Makino Maria Photobook * "Maria19" It's on sale now!!!!

Secret stories 3

After the first day of the shoot

I had steak for dinner ♪ It's wonderful ") Watermelon ice cream

I went to Sephora <3 With the make up artist * I thought, I want to go here every day!! There's a lot of makeup <3 <3 <3

* Day 2 * Breakfast was spam rice balls

I went to shoot at the ocean

I had my first ever acai bowl <3 There were a lot of cold fruits, and I ate all of it <3. It was delicious

A shoot at the Royal Hawaiian <3 Pink <3 <3 <3 It's a place that I was really looking forward to doing a shoot at <3 I was told, "close your eyes" during the shoot and...

I really did fall asleep!! I was asleep!! I woke up when I heard laughing

My manager took an off shot with Diamond Head in the background :)

Maria is an international student I went to school!! I was told, "write your favourite things in the notebook!"... What did Maria write? [Question 1] My club activity is cheerleading <3 I tried doing the YMCA <3 * Sapporo Dome 2006 version I went to the school's baseball grounds. In a place where it seems like Marilyn Monroe took photos * Maria tried doing the same pose <3

We took photos using the light from a car. I really like that scene. The lights are different depending on the car that was coming, so the various colours of red and orange was super pretty <3 <3 The cameraman said to me, "like this, okay" and showed me how he wanted the pictures to be like :). I was happy that it was exactly what I was thinking <3 <3

The end of the second day of shooting *

And... The amount of happy things increased <3 <3 <3

* Day 3 * I went to the waterfall :) On this day, we shot while chasing the sunlight * There were a lot of trees, and the light that was coming between the trees was really pretty <3 A natural spotlight * by Maria

I came back across the river. It was like Peter Pan's Neverland ♪ ♪ We're following the leader ♪ the leader ♪ the leader ♪ we're following the leader ♪ wherever he may go ♪

We took photos at the studio The shoot was finished in the blink of an eye <3 It was a white room was a really wide open back <3 Yeah * Cute. Maria hopped, stepped and jumped many times over on the beach!!!! The Inaba Jump was sealed.

We took photos at a cafe This is a story like a dream <3 I really thought that I had deja vu :) I thought that paper straws are good. Tropical juice <3 Maybe At the nearby bus stop, there were a lot of chickens. Maria was a little scared

I had garlic shrimp!! For lunch It was super delicious :D <3 <3 I definitely ate 15 pieces of shrimp

The final shooting place was on a beach The evening beach * What did I say in English?? [Question 2] Stitch wasn't there - And no ice cream spilled

Dinner was Maria's favourite pizza

* Final day * I hate breakfast at bills

To be continued

Look at Makino Maria's Instagram, okay

See Ya - This was Makino Maria

* Makino Maria *

#makino maria #morning musume #morning musume 20 #hello project #blog post translation #blog march 2020

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topicprinter · 7 years ago

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We have come a long way since our first post (6 months ago), here!I plan to continue updating our progress every 6 months, highlighting our mistakes and our hits in hopes your can utilize some ideas to help your ecommerce and the difficult business that is fresh (24 hours) perishable shipping.Who we are: https://www.cameronsseafood.com/in 1985 my Dad and Uncle started the Maryland Seafood business and today it does $20 million in gross revenue each year. We sell raw and cooked seafood, and prepared dishes at 14 locations — 11 storefronts and three trucks — We have over 1,000,000 customers in the Baltimore-Washington-Philadelphia market. On June 24th 2017 my cousin and I started the nationwide home shipping business as a separate entity. The operation is run by me, my wife, dad, uncle, brother, cousin and 60 employees. I have no ownership in the stores, food trucks, and franchises. My uncle owns and handles all that.My Background: the business was named after me in 1985 as I am the oldest son of 6 children. My main business is apartment brokerage and investing. I have been a MD, DC, and VA broker for 17 years www.idealrealty.com. I sell 100+ unit complexes to institutions and high net-worth individuals.Coolest Online Customers: Gilbert Arenas and Mia KhalifaWhat seafood do we sell online: Virtually everything but, 85% of sales are Maryland crabs, Maryland crab cakes, Maryland crab soups, and Free shipping samplers.What we do: we ship freshly cooked Maryland Blue Crabs, Crab cakes and seafood to your door in 24 hours after being caught in the Chesapeake Bay, Maryland. We send you seafood that is 3 days fresher than the grocery store. Btw, we accept bitcoin!Where do we get our Seafood? Chesapeake Bay, Maryland for Maryland products, using our own crabbers and contracted crabbers over the past 32 years. Although our COGS is 30%, shipping with 1-2 day delivery is very expensive, with the packaging materials outweighing the FedEx fees. We ship it fresh with Snow/King crab legs, soft shells (in off-season) and lobster tails being the items we ship frozen. Some items we receive frozen like Bee Gee shrimp from Louisiana.We are True Blue Certified, meaning In order to be True Blue certified, participating food service establishments commit that at least 75% of their annual crab usage will be from Maryland harvested or processed crabs.Startup Leverage: We do have some amazing advantages and you should tab into yours: 1) We don’t pay rent because we operate out of my uncles seafood headquarters. 2) We don’t need employees to handle extra orders (my partners handles up to 50 orders a day by himself) because we can use our existing employees. 4) We don’t have “employees” we contract existing employees meaning you don’t have to pay 15% tax 3) We don’t have food spoilage because we buy only what we need from our the stores each morning.Online Profit Margins: We aim for 35% gross margins with our cost of goods sold at 30%. However, packaging and shipping costs wipe out most of it while paid-advertisement has wiped out the rest leaving us with 10% gross for the first 6 months. 1) We eliminated AdWords since our ROI/customer acquisition costs were too high. 2) We reduced all packaging costs through trial and error. We eliminated anything not necessary then negotiated each material with three vendors. You need to create a bidding war. 3) We negotiated shipping rates by switching vendors 3x. We formed a strategic partnership to tab into their FedEx account. With a growing customer base we are on track to hit 30% gross next year but it’s possible to hit 40% and 10% net.Free Shipping Model: We offer free shipping to 29 states (1-2 day zones through FedEx ground network) when a customer spends over $200. Since our average order is $160 we think that’s a solid minimum order. We offer flat-rate air shipping everywhere else. National shipping is $94.99 or $79.99 when they spend $200+. We offer many free shipping sampler combos to local and regional customers. It’s too expensive to ship nationally without ridiculous pricing. That’s ok, if we can capitalize on the 29 ground states we will hit our $20,000,000 number. We don’t make any money on shipping, and I wish we could. Shipping page.Chargeback Fraud: people are creative and fraud has cost us thousands We cannot require signatures on shipments without incurring a $4.50 fee and what if the person isn’t home? FedEx will return the box to their hub subjecting it to transit issues and spoilage. A lot of our customers order our food as gifts so the billing and shipping don’t match. We learned you can get expensive software that charges a per transaction fee. It’s only worth if at higher volume but you can do your own fraud detection. For example, look up the shipping address in google maps. Google the person and look for articles about them to show they live in the state. Modify your payment processor’s security features so you can monitor the results. We noted most fraudsters order our frozen items (to store or resell them) so we carefully review each frozen order with wide eyes.Losses: We have made many errors totaling $15,000. Shipping wrong items, missing items, item arrives late or spoiled, gel packs melt, things happen. The important thing is to address the root cause, which helped us lower our losses rate from 15% down to 5% with a 3% goal in mind for 2018.Shipping – pin FedEx vs UPS and save money. Make sure the “rates” include a residential fee and fuel fees. Also know like new credit cards they will give you introductory rates that eventually run out and use your monthly sales volume to adjust up/down. Negotiate longer into rate periods if you can! UPS offers insurance on the entire sale and will grant 25% off next day air on any bad deliveries and charge $1.80 per $100 but there is a catch. Your customers need to provide you photo proofs, and UPS has to be at fault to receive a claim (late delivery which occurs less than 1%) or a forgetting to deliver. However, UPS has abysmal Saturday ground delivery networks as it’s new as of August 2017 when FedEx has the entire network open. UPS has a smaller ground delivery range that FedEx too. No brainer for us, we chose FedEx. We don’t take insurance because it’s a loss. This will depend on your line of business.Packaging Perishables – we reverse engineered Blue Apron and competitors to figure out how to ship fresh (and live) seafood. It also teaches you where to find suppliers (use manufacturers not resellers as they have a markup). Call them and form relationships.Gel Packs: It takes 5 weeks to properly freeze a gel pack! I thought our business was doomed when I learned this because how can I store that many gel packs and replenish them within my walk-in freezer? Solution: we pay for pre-frozen ones and have pallets stored at -10. We learned this from ordering from Blue Apron and calling the gel pack manufacturer.Boxes: to ship perishable seafood you probably need an insulated cooler and corrugated box kit. Since we started, we reduced costs by 30% by searching for a manufacturer (not a distributor) that can cut costs and store surplus for us. Costs include freight so find someone local within 1-2 hours of your HQ.Customer Service: We sell seafood but we are in the customer service business. We are open 7 days per week and either I or my brother will answer your phone calls (888-404-7454 x1). Our competitors are only open 5-days per week. We offer cash refunds and reshipments on any customer complaint. Our competitors may give you a credit on your next order…The customer is always right and we ensure 100% satisfaction guaranteed. This has converted customers to repeat customers. We treat each customer as we want to be treated. Give a little, get a lot.Website: I know you think I am biased because my wife created our site from scratch but she did an amazing job for her first ecommerce site! We modify content daily and advertise to our email list once per week with discount codes. This would have cost me $10,000 to $30,000 with all the changes we have made. It’s constantly evolving and the project never ends. Find a good partner that will grow with you. No 3rd party will put in the passion a strategic partner could offer. Try offering a lower hourly rate but give them a piece of the action for the difference.Advertising: The best advertisement for us has been word-of-mouth. We carry 5-star reviews on Facebook but getting satisfied customers to review is hard (after a sale they receive an email asking them to rate their experience). We thought about offering a coupon but it feels like a bribe. We do offer a coupon once someone abandons their cart to remarket. We send out weekly coupons via mailing list and we offer weekly storewide specials (the real savings happen when you sign up). Social media is free, get good at it. Learn which outlets suit your business. For us, Facebook and Instagram work whereas Twitter has no traction. I learned ads on social media don’t convert. Nobody wants to be spammed ads. They want to discuss a topic and engage on pictures, videos, and education about your field. They will find a way to buy from you. Instead of offering a coupon teach them a recipe, explain why a Maryland Crab is the world’s best crab (in the Chesapeake Bay, due to the specific climate, the Blue Crabs lie dormant for 6 months and form a layer of fat on their meat which gives them a their sweat buttery flavor!). You see, that’s interesting! When you post ask yourself how will this engage an audience? You want to advertise? Then try doing giveaways using www.gleam.io, which has amazing social networking tools to spread the word.Facebook is another animal where most of our success has been through remarketing. Currently, we are brainstorming both organic and paid Facebook ideas…I’m open to any suggestions. Getting customers to your homepage is the hardest part. Once they get there, your site has to convert them. When we started, we used Adwords to bring attention to our product pages but we had no other supportive information to convert them. We recrafted each page to stand on its own (assuming they never leave that page) and doubled our conversion rates!We outsource our SEO/AdWords to a company that we learned about through our first Reddit Post. SEO can take at least 6+ months to build up your keywords on the rankings list. You need to be on the 1st page or you won’t convert traffic. We started with most organic keyword rankings on the 64th page and are have almost all of our keywords now on the 3rd page. By February most of our keywords should be on the 1st page! Many things went into this including getting quality backlinks, blogging 6 times per month with SEO rich content, carefully titling each page, section, and product; and Keyword/URL optimization.Adwords: We foolishly spent $42,000 on AdWords and ended our campaign with $37 cost per conversion and 186.29% ROI, which doesn’t allow us to make profit during the off-season (crabs are seasonal from April to November) so we will try again in Q2, 2018.Influencers: overall this hasn’t been profitable. We have social media influencers with 100k+ dedicated seafood/food followers whereby we grant them a vanity link and discount but it hasn’t worked. We belong to several influencer networks were they receive 8% for posting banner adds, this has only brought in $10,000…Mia Khalifa: We reached out to Mia as she has the strongest influences (4m+ followers) for a Maryland native that loves our seafood. We sent her food and she spent a week hyping the brand including social media posts, PMs and featured a Twitch episode about Cameron’s. Definitely drove tremendous traffic although we can only ship to the USA due the transit time lag of customs. We look forward to working more with her.Gilbert Arenas: I’m a huge Gilbert and Wizards fan! He replied to Mia’s post and a PM worked to get his interest. He is a real character and orders a lot of our seafood each month. He love the high-protein variety that (Maryland) seafood provides. Chicken and vegetables does get boring.Washington Post: We were featured in the Washington Post on Dec 1st, see here. They did a good job summarizing our business so far. We have also been featured in Forbes, New York Times, Huffington Post and more. How? I googled the food reviewer from each of the above and figured out their contact info. Sent them a 2-line email asking them to review our food and boom!Videos We started sharing videos of the entire process so you can see the experience before you risk order fresh seafood online. We plan to continue posting new videos in 2018 and I’d love feedback on what you would like to see?What we doFirst Customer UnboxingAnother unboxingResteam Maryland Crabs (gif recipe style)Packaging demo2018 GoalsGetting to 100+ orders a day without paid advertisementWholesale crab cakes to home meal delivery providers (i.e. Blue Apron)Wholesale frozen crab cakes and soups to large retailers (i.e Costco) and AmazonVisit multiple tradeshowsPlease provide us any feedback or ideas. We want to get better and need your help.Discount code "holiday" will save you 10% on all order and we accept Bitcoin!

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gessvhowarth · 8 years ago

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London's Best Themed Restaurants

They know how to stick to a theme at Sarastro. .thumb {width:175px;height:175px;margin:0px;margin-right:5px;margin-bottom:5px;} @media screen and (max-width: 400px) {.thumb {width:47%;height:auto;margin-right:3px;margin-bottom:3px;} } In the market for some serious escapism? We're here for you, with our round-up of the best themed restaurants in town, with Bombay cafes and Grand Brasseries, with 40s swing and 50s noir. Choose between social darts and table football, between circuses and speakeasies. Dishoom Even people with a hatred of kitsch usually find a place in their heart for Dishoom's Bombay cafe styling. If you can handle the queue for your artfully falling apart rattan chair, the reward will be cumin-spiced lamb and whisky and cardamom cocktails. 12 Upper St Martin’s Lane, WC2H | 7 Boundary Street, E2 | 5 Stable Street, N1C | 22 Kingly Street, W1B Bar and Cafe Kick The theme here's obviously the Beautiful Game, with flags covering the ceiling, football paraphernalia wedged in everywhere and an almost-constant stream of matches on the big screens. The tables for punters wanting to eat outnumber the Bonzini football tables, but barely. But this is a European slant on the sports bar, with an imported beer list, sangria by the jug and - justifying its place in a themed restaurants round-up - a great menu of sandwiches, continental dishes and pintxos. 127 Shoreditch High Street, E1 | 43 Exmouth Market, EC1R The Blues Kitchen The theme's in the name, with live blues, bluegrass and soul every night, a big range of bourbons and a lot of pulled pork and barbequed meat on the food menu. 111-113 Camden High Street, NW1 | 134-146 Curtain Road, EC2A | 40 Acre Lane, SW2 The Diner The theme at this diner chain is a very cheese-topped, chilli-topped brand of pan-Americana. Decor varies a bit across the chain but expect red leatherette booths, counter seating and an array of neon and you won't be far off. The food here's as themed as the interiors, spanning Deep South ribs to Philadelphia hot dogs, and in between, a lot of pancakes. A terrible place to be a vegan or in any way concerned about the amount of fat and dairy in your food. Otherwise, go and be dazzled by the number of pancakes you can get through. 18 Ganton Street, W1F | 128-130 Curtain Road, EC2A | 21 Essex Road, N1 | 2 Jamestown Road, NW1 | 190 Shaftesbury Ave, WC2H | 105 Gloucester Road, SW7 | 4 Horner Square, E1 Tinseltown Can milkshake be a theme? If not, we'll go with roadside Americana as the main one here, but most of the branches of this US-diner chain feel overridingly like a 50s shake bar - with green leatherette barstools, neon lighting inside and out, and a late-night milkshake menu. 46 St. John Street, EC1M | 104 Heath Street, NW3 | 1 Woodford Ave., IG2 | 57 Westbourne Grove, W2 | 35 Great Portland Street, W1W | 63 The Parade | 159 High Road, N22 | 18-19 The Mall, W5 Bombay Brasserie All sepia photos and stately, glass-roofed conservatory, this is a grown-up version of Dishoom's subcontinent nostalgia. The delicate, carefully-spiced seafood and fine dining vibe make it a good place to go with visiting parents - formal rather than kitsch, and luxurious even by South Kensington standards. 140 Courtfield Road, SW7 Tiroler Hut Like your strudel with a side of flugelhorn? The waiters at this mountain cabin-themed restaurant sport lederhosen and perform traditional Austrian music. Expect a lot of fondue - and beer, obviously - interspersed with some light yodelling and a bit of cowbell action. Audience participation's there for the taking, but not inflicted on the reserved. There's no evidence Tiroler Hut's changed in years, and although there are places in London these days doing glossier, pricier takes on Austrian food - Fischer's and Kipferl among them - it's hard to match Tiroler Hut for generous portions and loud, welcoming friendliness. 27 Westbourne Grove, W2 Sarastro The food's Turkish-ish, but everything else about this restaurant sticks to an operatic theme. The interior's an enormous sweep of gold-leaf rococo with opera box seating, and the waiters are classically-trained singers, bursting into their best Tosca between courses. 126 Drury Lane, WC2B Circus Nobody's really at Circus for the ornate, pan-Asian food. They're there for the... circus. It's hard to focus on your sashimi spirals when jugglers, contortionists and cabaret are taking centre stage, and centre stage is the middle of your table. Slide your drink to one side to make way for the leathered-up firebreather, and brace yourself for high adrenaline and a towering bill to match. 27-29 Endell Street, WC2H Bunga Bunga This monument to excess is well worth a visit on a weekday evening. But go for Saturday brunch to see the restaurant at its height of messy decadence - hitting up unlimited pizza and prosecco and the karaoke stage all by 1.30pm feels like a level of bravado even Berlusconi would approve of. 37 Battersea Bridge Road, SW11 Evans & Peel Bringing some Hollywood noir to Earl's Court, Evans & Peel detective agency promises to take your problems very, very seriously. Arriving at their door you'll get buzzed down - provided you've made an appointment - into their small basement office, to discuss your needs in the utmost secrecy. If it turns out your needs are whisky cocktails and slow-cooked beef sliders or chilli fries, swing back the filing cabinet to get through to their back-room speakeasy. 310C Earl's Court Road, SW5 Brasserie Zédel Hidden behind the hustle of Picadilly Circus, this is more than French-themed, it's the full Grand Brasserie. The main restaurant's all high ceilings, marble pillars and golden detailing, and the standalone cabaret room and cocktail bar are on the same Art Deco and Beaux Arts lines. The menu's surprisingly good value despite all that grandeur, doing nostalgic French dishes. Go there for onion soup and Toulouse cassoulet - a slow-cooked sausage casserole - just like (grand-)maman used to make. 20 Sherwood Street, W1F La Bodega Negra This tapas restaurant has two different themes going. On the inside it's a sun-bleached hacienda, with wooden beams and floors, peeling paint and candlelight. Pan out, and you're in the cellar of a Soho sex shop, with the street level entrance making neon promises about peep shows and hot hot videos. If you can handle the fact that you're not going to find anything nearly as racy when you get inside, the tostadas and braised beef are well worth a visit. 9 Old Compton Street, W1D The Four Quarters If you love retro arcade games this bar-diner is going to blow your mind. Mostly with how much worse you are at Street Fighter II than you remember being, and how much more public a forum to crash and burn this is than your usual gaming these days. If you don't love retro arcade games it's still a decent pub with good hot dogs, burgers and craft beers and a late licence at weekends. And a soundtrack of tinny, computerised beeping and a lot of real-life swearing. 187 Rye Lane, SE15 Bubba Gump Shrimp Co Life imitates art at this Forrest Gump-themed seafood restaurant, recreating the restaurant chain set up by Bubba Gump in the film. For a lot of people the enormous space and fast-food vibe is going to feel more theme park than themed restaurant. But for die-hard lovers of fried shrimp or die-hard lovers of Forrest Gump this is doing all the right things. 7-14 Coventry Street, W1D The Little Yellow Door The theme here is, basically, your mate's house party only a bit less messy. The decor's living room, and the menu varies, but tends to British snacks or comfort food. Arguably a living room and comfort food are things you could have just by staying home, with the added joy of being in your pyjamas. But if you're torn between going out and staying in, the people at the Little Yellow Door are waiting with a cocktail mug and elaborate backstory to host you for dinner and drinking. 68 Notting Hill Gate, W11 Cahoots It takes an impressive venue to make people who spend a substantial amount of time commuting choose to spend their spare time in a public transport-themed bar. But Cahoots have done just that with their underground den. In an erstwhile air raid shelter, the Blitz-era theme's carried through in the replica 1940's train carriage design and the 40s swing music - often live. More bar than restaurant, really, but there's a menu of 40s-themed snacks. That ranges from the obviously excellent - shouldn't all bars serve crumpets and marmalade? - to the foods that only strict and national rationing can really justify - we refer you to the crisps and salad cream sandwich and the spam and cheese toastie. 13 Kingly Court, W1B Flight Club The theme of this venue's competition, expressed through the medium of darts. Flight Club has a series of oches - spaces for up to 12 people, with real-time scoring - where you can embed by the hour and order from their menu of pizzas, burgers and whisky cocktails. 2a Worship Street, EC2A Coin Laundry This Exmouth Market bar-restaurant's 'retro-themed' - their wording - which seems to cover 70s cocktails, 80s chicken kievs, a 90s soundtrack and distinctly 21st century prices. Whatever the blend of era, the food's good in a deeply deep-fried way - and the SodaStream cocktails are a lot of your childhood fantasies made real. 70 Exmouth Market, EC1R

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