one of my roommates used to work with 5th graders in a creative writing class thing and they had to write a romance and most of the kids wrote stories about princesses and crap but this one little girl wrote about how a marshmallow fell in love with a mug of cocoa and he loved the cocoa so much that in order to be with her he melted and died like wow kid that’s some shakespearian shit right there
less pure after you’ve touched her
maybe you should take a look at your hands” – (via solacity)
for someone who pretends to have no emotions whatsoever im really sensitive
"If white people are so privileged why is there a Black Entertainment Network and no White Entertainment Network?"
"Men don’t have privilege, there are women’s only gyms!"
"Why isn’t there a campus centre for straight/cis people!?"
SAME REASONS WHY IN MARIO KART YOU DON’T GET BLUE SHELLS OR LIGHTNING BOLTS WHEN YOU’RE ALREADY IN FIRST PLACE, ASSBAG.
This is honestly the best explanation I have ever seen.
Black History Month Fact #4
The Greek alphabet, the script of English today, is based on the Kemetic alphabet of Ancient Egypt/Kemet and the Upper Nile Valley of Ancient Africa. Ancient Egyptians called their words MDW NTR, or ‘Metu Neter,” which means divine speech. The Greeks called the language of Ancient Egyptians ‘hieroglyphics’ which is a Greek word. The etymology of hieroglyphics is sacred (hieros) carvings (glyph). According to Muata Ashby,
“The mouth is a symbol of consciousness…thoughts are conditioning instruments. This means that when you think, you are actually differentiating. When the mind goes beyond words, it goes beyond thoughts and thereby experiences undifferented consciousness.
Speaking is an art to be performed when it will do the most good and not for idle talk or for showing off to others or those who do not wish to listen.
(pic from Nile Valley Contributions to Civilization (Exploding the Myths) by Anthony T. Browder)
1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened
canola oil, for cooking
sugar spiked with cinnamon, for rolling (optional)
In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.
Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.
Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)
Heat a couple inches of oil in a heavy pot until hot but not smoking. Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Serve warm or toss in a shallow bowl of cinnamon sugar to coat. Makes about 2 dozen.