guys… it’s a palm tree.
why does ‘liking someone’ have to be this big secret?
why doesn’t everyone in the world just make it really clear?
why can’t we make t-shirts with the names of who we crush on?
why don’t we throw pianos at people and yell HELLO YOU ARE VERY ATTRACTIVE SIR
have you tried throwing a piano
Announcing the original “Chupacabra in a Can”! This poseable Chupacabra skeleton is finally completed and up for sale! You can find it in our Etsy store.
WHAT A COOL THING!
WHAT A COOL STORE!
obscuruslupa all the chupacarbras
taking selfies of your face with the flash on is the #1 way to destroy confidence
Open your eyes. Spread the word.
american sex education
Drake seen in recovery after “Anaconda” music video
the pumpkin king / sally
Okay, but holy shit, THIS IS UNREAL.
This is amazing, and that Pumpkin King makeup is a thing of unsettling beauty.
Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)
Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.
The Black Dragonfish(Idiacanthus atlanticus) of the Stomiidae family.
I love how this is like a creature from hell but it has like little pink cheeks
deep sea anime blush stickers
fun fact those pink cheeks glow to attract unsuspecting prey
fashionable and functional with a dash of abject terror
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