#sorry not sorry it's long

[climbingthefloors]

obsessed with this baby hippo from thailand's khao khew zoo.. she has been so utterly betrayed by the world

[bigskycastle]

school project, some drawings for my pretend game about a housefly girl called musca and her adventures in some creepy&wet place

[yumenikkii]

just another average day in gravity falls

[whiteshipnightjar]

Zoozve, my beloved

[fishfingersandscarves]

they've never had sex

[onefey]

you're going about your normal day when, suddenly, surprise! you've been pokémon mystery dungeon'd!

unfortunately, due to budget cuts, the pokémon assigning quiz has been canceled. instead, you must spin THE WHEEL, assigning you a random, unevolved, non-legendary and non-mythical pokémon. you must now go on some sort of world-saving adventure as this pokémon. good luck!

tell me in the tags what you rolled, and how you feel about it - for bonus points, you can spin the wheel again for (or just take your pick of) a pokémon to be your partner.

bonus rules:

you're not shiny unless the wheel tells you you're shiny

take your pick of regional forms and evolutions (for example, if you roll vulpix, it's up to you whether that means normal or alolan vulpix)

apply whatever logic you like with regards to gender

have fun and be yourself!

[soaked-doors]

happy birthday zoro 🎉🍾

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

[thorinds]

1000 Books You May Have Actually Read

[captainjonnitkessler]

You know I used to think "tumblr's absolute refusal to actually engage with the Trolley Problem in favor of insisting that there must be a third, morally pure option that doesn't require them to make a hard decision and anyone who asks them to make a binary choice is just a short-sighted idiot is really fucking annoying, but I guess it's not actually doing any harm".

Anyway that was before we asked tumblr at large to decide between "guy aiding a genocide but making progress elsewhere" and "guy who would actively and enthusiastically participate in a genocide and would also make everything else much, much worse for everyone elsewhere" and the response was that there must be a third, morally pure option that doesn't require them to make a hard decision and that anyone who asks them to make a binary choice is a short-sighted idiot.

[egophiliac]

bring back zooterkins, the best 17th-century swear word

I don't normally do Just Characters Swearing, but. ...this kind of wrote itself and then wouldn't leave my head. it comes from both a piece of character-writing advice that has always stuck with me, and also my conviction that Leona is 1000% funnier as a character if his dialogue has to stay G-rated. let Kalim say fuck, but don't let Leona say bastard.

(I'm sorry)

[kensatou]

studio trigger understood the assignment. i would let her wreck me.

[honeypleasejustkillme]

i thought i was at my lowest but holy shit it gets lower

[specshroom]

Some rather unlucky investments have landed you in a tad of debt. However, you have know of a way to get out of it that requires very little work on your part.

The "Pussy Portal" company are always hiring after all.

All you have to do is have a portal directly connected to your pussy that any paying customer can use at any time. What could go wrong?

Just realized u didn't actually say it had to be monsterfucking specifically but I made it that anyway lmao.

At least you thought it was going to be very little work on your part.

But now you're not so sure as you sit on the train ride home trying to act like there isn't a monster cock reaching deep in your cunt.

You curse yourself for not reading the terms and conditions of the contract properly. You thought they were just being hyperbolic when they said "Prime Pussy Anywhere, Anytime!" Surely they would have down times right?

No. There are no down times unless you call in a sick day of which you only have few. You shoulda known that pay was too good to be true.

At least whoever's using your portal seems to only be cockwarming themselves for the time being, although that could change at any moment. Every jerk of the train makes you tense up as you try and act as nonchalant as possible. The cock sits so snug and warm inside you, it twitches every time you tense around it.

On the customer app your portal is advertised as specifically "Human pussy" so you like imagining the kinds of monsters who would pick that out specifically. You haven't figured out what monster this one might be, it's rather thick and hot with a very generous amount of precum.

When you get to your stop the train jerks more than you expected and you have to subtly cover your mouth and grab the railing to avoid making a sound. Your customer definitely felt you clench down in panic as their cock jumps in excitement.

They start grinding down slowly on the portal, their cock thrusting shallowly. You speed walk straight for the train station bathrooms and lock yourself inside a stall. Close call but you made it and just in time for their shallow thrusts to turn into full pumps into your slick pussy.

You lean your back on the wall of the stall as your cunt is now being thoroughly pounded by this stranger. You have to crouch to your knees as your orgasm builds up, rubbing your clit with one hand while the other covers your mouth.

Just as you're about to tip over the edge you feel something bigger at the base of the shaft bump against your pussy with each hard thrust. You gasp in realization but it's too late as the monster thrusts their knot past your entrance and you cum hard with a silent scream, spasming and shaking against the bathroom stall.

Their cum fills you to the brim, kept inside by their inflamed knot. They don't stop cumming for several minutes but when they do it takes you several more to compose yourself enough to step out of the bathroom on wobbly legs.

You make the slow and embarrassing walk home while the monster's knot sits snuggly inside your pussy, keeping all that warm cum inside you.

The knot inside you doesn't deflate fully until you're already home and making dinner. You have to grip the counter, shivering slightly as your customer pulls out and goes on with their day having been properly satisfied. The thought makes you feel a strange sense of pride. Just then your phone beeps with a notification from the Portal companies app.

The customer left a tip!

How nice! They also left a review on your page,

"10/10. Best stress relief. Would fuck again."

[sentate]

SENTATE - The Sunset Collection

Blending beach days with date nights; The Sunset Collection is fresh set of romantic dresses that can be kept casual for the day or glammed up for the evening. Whether its a cheeky sheer mini dress or a showstopping silk gown, your sims are guaranteed to be sizzling by sunset!

This 8 item set comes in my 30 swatch colour palette plus 15 new print swatches.

8 Items Total / 30 Plain Swatches (+15 prints)

DOWNLOAD - Free on Patreon

MORE DOWNLOADS  |  TERMS OF USE  |  LINK TREE

[justalittlesolarpunk]

It’s solar and wind and tidal and geothermal and hydropower.

It’s plant-based diets and regenerative livestock farming and insect protein and lab-grown meat.

It’s electric cars and reliable public transit and decreasing how far and how often we travel.

It’s growing your own vegetables and community gardens and vertical farms and supporting local producers.

It’s rewilding the countryside and greening cities.

It’s getting people active and improving disabled access.

It’s making your own clothes and buying or swapping sustainable stuff with your neighbours.

It’s the right to repair and reducing consumption in the first place.

It’s greater land rights for the commons and indigenous peoples and creating protected areas.

It’s radical, drastic change and community consensus.

It’s labour rights and less work.

It’s science and arts.

It’s theoretical academic thought and concrete practical action.

It’s signing petitions and campaigning and protesting and civil disobedience.

It’s sailboats and zeppelins.

It’s the speculative and the possible.

It’s raising living standards and curbing consumerism.

It’s global and local.

It’s me and you.

Climate solutions look different for everyone, and we all have something to offer.