It’s called Pasta aglio, olio e peperoncino (pasta with garlic, oil and chili pepper).
While the pasta is cooking (usually spaghetti), put in a small pot:
- some extra virgin olive oil - depending on how many people are going to eat: the more people, the more oil because it’s what blends everything together
- some chili pepper (I use chili powder) - the amount depends on how hot you want it to be of course
- a couple of cloves of garlic.
When the pasta is nearly ready to be drained, like, two minutes before, heat up the oil being careful not to burn it. When it starts to sizzle it means it’s ready, so turn off the stove, drain the pasta and mix it all together.
Serve it in a dish and add some grated cheese on top (we usually use pecorino - sheep cheese - but parmesan goes as well) and some bit more chili pepper if you’d like.
And you’re ready to go!
Buon appetito, anon! :)
In his project ‘Spirit Photographs—Wireless Spectre’, Newcastle University student Luis Hernan used long exposure photography to bring WiFi signals to life, resulting in a photo series of colorful light trails.
- breath in for 4 seconds
- hold your breath for 7 seconds
- exhale breath for 8 seconds
repeat once or twice more.
This causes an autonomic nervous system shift from a sympathetic (fight or flight reaction) state to a parasympathetic response.
Use this for panic/anxiety attacks, exams, presentations.
Never not reblog
Tumblr got anxiety advice. Fuck yeah.
Read this earlier, and it helped me a lot tonight.
As a native of Toronto, Canada, it comes as no surprise that Zak Cassar’s boyhood dream consisted of playing professional hockey. At the age of five, Zak’s father put a camera in Zak’s hands and began teaching him about the composition of photography. When he began seeing the beauty of the world through the lens of a camera, Zak’s dreams took on a whole new view. The magic he could create ignited a passion in Zak for still photography and began his love affair with the camera. Zak began his career in music photography; filming bands, concerts, live promotions and interviews. In 2010, Zak’s major breakthrough in film photography came in the role of “book photographer” for the TV mini-series. When Zak isn’t behind the camera, you will find him playing hockey or football, sailing, or focusing on the underwater world he has created in his salt water aquarium.
A loaf of bread made in the first century AD, which was discovered at Pompeii, preserved for centuries in the volcanic ashes of Mount Vesuvius. The markings visible on the top are made from a Roman bread stamp, which bakeries were required to use in order to mark the source of the loaves, and to prevent fraud. (via Ridiculously Interesting)
(sigh) I’ve seen these before, but this one’s particularly beautiful.
I feel like I’m supposed to be marveling over the fact that this is a loaf of bread that’s been preserved for thousands of years, and don’t get me wrong, that’s hella cool. But honestly, I’m mostly struck by the unexpected news that “bread fraud” was apparently once a serious concern.
Bread Fraud was a huge thing, Bread was provided to the Roman people by the government - bakers were given grain to make the free bread, but some of them stole the government grain to use in other baked goods and would add various substitutes, like sawdust or even worse things, to the bread instead. So if people complained that their free bread was not proper bread, the stamp told them exactly whose bakery they ought to burn down.
Bread stamps continued to be used at least until the Medieval period in Europe. Any commercially sold bread had to be stamped with an official seal to identify the baker to show that it complied with all rules and regulations about size, price, and quality. This way, rotten or undersized loaves could be traced back to the baker. Bakers could be pilloried, sent down the streets in a hurdle cart with the offending loaf tied around their neck, fined, or forbidden to engage in baking commercially ever again in that city. There are records of a baker in London being sent on a hurdle cart because he used an iron rod to increase the weight of his loaves, and another who wrapped rotten dough with fresh who was pilloried. Any baker hurdled three times had to move to a new city if they wanted to continue baking.
If you have made bread, you are probably familiar with a molding board. It’s a flat board used to shape the bread. Clever fraudsters came up with a molding board that had a little hole drilled into it that wasn’t easily noticed. A customer would buy his dough by weight, and then the baker would force some of that dough through the hole, so they could sell and underweight loaf and use the stolen dough to bake new loafs to sell. Molding boards ended up being banned in London after nine different bakers were caught doing this. There were also instances of grain sellers withholding grain to create an artificial scarcity drive up the price of that, and things like bread.
Bread, being one of the main things that literally everyone ate in many parts of the world, ended up with a plethora of rules and regulations. Bakers were probably no more likely to commit fraud than anyone else, but there were so many of them, that we ended up with lots and lots of rules and records of people being shifty.
Check out Fabulous Feasts: Medieval Cookery and Ceremony by Madeleine Pelner Cosman for a whole chapter on food laws as they existed in about 1400. Plus the color plates are fantastic.
How do I reach this point in life
People will stare. Make it worth their while → Elie Saab Haute Couture | F/W ‘14-‘15
you are my laptop
my only laptop
you make me happy
when the skies are grey
you’ll never know dear
how much i love you
so please dont take
Because of the weight of the ends of the forks, and how they’re distributed behind the penny (closer to the glass), the center of gravity of the whole system is actually shifted quite significantly. If I’m right, it would actually have to be right where the penny meets the glass. This mean, in a sense, all the “weight” of the system of the forks and penny is resting right on that point, rather than out in the air, so if you balance it, it’ll be stable on the glass.
The difference between Science and Engineering.