french recipes: if you’re not making this in paris then what’s the point. fuck you

italian recipes: use the left leg meat of a pig from one of three farms in this specific area of tuscany, or from this day my grandmother will begin manifesting physically in your house

american recipes: buy these three cans of stuff and put them in a pan congrats you cooked

chinese recipes, as handed down from mother to child: season it with a pinch of this and some of that. you want to know the exact amount? feel it in your heart. ask the stars. yell into the void. 

English recipes: boil and salt it. Okay that’s it enjoy

Greek recipes: You followed all the right steps but this isn’t quite right. I don’t know what to tell you.

Australia recipes: chuck it on the barbie

Latinx recipes: you will never make it better than your abuela, face the facts

Filipino recipes: add rice and soy sauce and some more rice MORE RICE MORE RICE MORE

Serbian Recipes: everything is salad. Ajvar? Salad. A single whole hot pepper covered in oil? Salad. Cabbage? Salad. Kajmak? Salad.

Lebanese recipes: If you don’t have at least 3 family members cooking this dinner with you than you aren’t doing it right.

Indonesian recipes: have you added spices? Add some just in case. Eat with rice. It’s not a proper meal until there’s rice in it. You just had bread/burger/cake/pizza? Eat rice anyway or you’ll die of starvation

Bonus Javanese recipes: Have you added sugar? What do you mean it’s meant to be salty/sour/spicy/something else? ADD SUGAR.TO IT

Canadian recipes: Well part of the directions are in metric but you have imperial measuring cups. I hope you like math because we’re going to find out how many gallons in a litre and how many millimetres are in a cup.

Swedish recipes: Assemble all the beige items you have in your kitchen. Great. now add raw red onions, dill and salt and white pepper. if u prefer it blander, don’t do the last things. consider serving it with jam

Norwegian recipes: listen after three days skiing uphill you will eat anything so stop complaining.

Indian recipes: spend two weeks digging the required spices out of your cupboards. Chop onions until you cry. Fry onions with spices until evey pore in your body is open, let the fragrance seep into your skin, become one with the curry.

german recipes: this meal isn’t what you think it is. it has 164 different names in different regions. it’s either made of potatoes, served with potatoes, or it’s cake. there’s a 50% chance it’s actually austrian, but don’t tell anyone.

belarusian recipes: “cook over a slow fire until done”. how many degrees is a slow fire? when is “done”? what am i even cooking there’s no picture and the only ingredients are honey and cornflower

turkish recipes: “if you do this, there’s really -REALLY- good change that you’ll die because everything is too spicy or too sweet but here we go”

romanian recipes: if you don’t already know the ingredients and directions by heart then what are we doing here

Brazilian recipes: make an extra sweet (preferably with chocolate) version of other culture’s food (sushis, hot dogs, pizzas, kibes, sfeehas, spaghetti made of chocolate; strawberry sashimis, banana burritos…)

American South recipes: put a stick of butter in it.  Oh, you already put butter in? Well, bless your heart honey, but go ahead and put another stick of butter in there.

Polish Recipes: potato? Potato.

Lithuanian Recipes : You’ll need mushrooms from THIS EXACT forest , and good luck knowing what spices you need because every version of this recipe is different ,you’ll either cook it too long or too little and it won’t taste the way you remember it from childhood ADD MORE MUSHROOMS FROM THE ROOTS OF THE TWELFTH TREE IN THIS FOREST

Croatian recipes: add vegeta. did you put some vegeta? i need you to put some vegeta there

Hungarian recipes: add more paprika and/or sour cream. More. More. MORE. And if you mention that you find it too greasy/spicy, you’re disrespecting our ancestors back to Attila the Hun.

Cajun recipes: go out to the bayou and kill three aquatic animals at random. make a roux. cook the aforementioned three animals in the roux with the entire contents of your spice cabinet

New Mexico: Green chillis. NO MORE GREEN CHILLIS.

West Indian recipes: What do you mean you need a recipe? You should have learned it from your mother. No mother, stupse, you don’t have an aunt or a cousin? You must know someone who can teach you. You don’t have anybody? Stupse… Starve.

If I don’t reblog anything with penguins, assume I’m dead.

reblog this if you are gay, constantly tired, or a cryptic entity that merely inhabits a human form

@tender-werewolf

i need a girl thatll watch all the xmen movies with me and let me pause the movie to tell her whats wrong w them

And then digress into an argument about which villain would have made a better counterpoint to the hero. (As seen in the gecko haushold. ..it can be up to 20-30 min before we get back to the actual movie)

I found the most adorable set of measuring cups and spoons at World Market today.

I forgot I bought these and bought them again last week.

dont let tumblr make you think it’s not okay to

*is now pondering how many of her followers are too young to get this reference*

I GET BLOGGED DOWN

BUT I SCROLL UP AGAIN

QUEUE AINT NEVER GONNA KEEP ME DOWN

Tagging the night away. Tagging the night away~.

World Premiere of American Gods will be at SXSW

In our highly successful Episodic section, we will be featuring the world premiere of Neil Gaiman’s American Gods, directed by David Slade.

American Gods (World Premiere) Director: David Slade, Screenwriters/Showrunners: Bryan Fuller, Michael Green Adapted from Neil Gaiman’s award-winning novel, American Gods follows Shadow Moon (Ricky Whittle) and Mr. Wednesday (Ian McShane) in a magical world where a battle is brewing between the Old Gods and the New Gods.

https://www.sxsw.com/film/2017/opening-night-film-terrence-malick-song-to-song-and-more-titles/

@archivingaloud @pratyeka I'm so jelly I'm not in Austin with you guys rn for this!

Sam Vimes: Professional King Hater