Paging the person whose laundry was done 15 minutes ago so I can use the machine

+ 209504

yungbeysus:

i love how gatorade doesn’t actually ever get referred to by it’s actual flavors

it’s like

"red"
"blue"
"yellow"
"the other blue one"

(Source: michellevisagevevo)

+ 2559

He lit a cigarette. His glass of whiskey lit a cigarette. “I can only truly love my dead best friend,” he said, “but not in a gay way. Women wouldn’t understand. They’re too gay.” Both of the cigarettes agreed.

from Mallory Ortberg’s hilarious “Male Novelist Jokes.” (via coketalk)

1,601,677 plays

Fastest way to get through a border patrol checkpoint

(Source: videohall)

slavesnake:

The VMAs are definitely Britney’s show.

Even when she’s not there.

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(Source: clarieholt)

+ 265023

(Source: mtvstyle)

+ 18227

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.

One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)

GO THE FUCK OFFFF

(via thagal)

(Source: goodslayer)

+ 139933
592,827 plays

(Source: dangervvank)