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sharmaineannflores: Need Financial Assistance! Hi, I’m Danneil John Flores (22 years Old) and I’m asking some donations for my sister’s condition since me and my parents are incapable of supporting her right now and most of my savings are all dried out now. Both of my parents does not have a stable Job, my father is just a pedicab driver and my mother is a housewife. I had a job way back a year ago. I can’t find a job in here since I’m the only one who can do the labors of getting her oxygen refilled daily and also in case of some emergencies, most of the donations go through her medications our family needs and expenses, if you are looking for more proofs don’t hesitate to contact this blog or contact us personally here.My sister Sharmaine Ann Flores 26 yrs old suffers from PPAH (Primary Pulmonary Arterial Hypertension) for near 3 years already which is a lifetime disease, read more here.For proofs just check this link, we can provide documents and such but please email it to dayne@mail.com (this is my email)Update: February 2020Sorry for the delay but there was so much that happened in February 2020, My father got hospitalized due to high blood pressure and later on my sister got a unexpected signs of having a stroke due to her heart condition then she got hospitalized for 5 days because the doctor needs to observe her condition, the doctors change some of her medicines and we we’re getting another follow up check up soon, My hands are full since i’m also finding a job and luckily a friend of mine offered me a job so I don’t have much time to update this blog and get it spread everywhereBlog Update: The acc that i use for doing this post was banned, i can’t do anything for it so i’m making this new one. Please Share our Twitter Post Here. FOR DONATIONSRemittance:Full name: Danneil John Tiano FloresBirth: December 3, 1996Address: La Carlota City, PhilippinesContact Number: +639506420580Paypal:floresdayne99@gmail.com or use this linkGofundme:Campaign LinkNote: If you can’t send to paypal since it always messes up please send it to our gofundme instead. For my Bank InformationPlease Kindly Contact me on this blog THANK YOU SO MUCH!!GOD BLESS EVERYONE!! : sharmaineannflores: Need Financial Assistance! Hi, I’m Danneil John Flores (22 years Old) and I’m asking some donations for my sister’s condition since me and my parents are incapable of supporting her right now and most of my savings are all dried out now. Both of my parents does not have a stable Job, my father is just a pedicab driver and my mother is a housewife. I had a job way back a year ago. I can’t find a job in here since I’m the only one who can do the labors of getting her oxygen refilled daily and also in case of some emergencies, most of the donations go through her medications our family needs and expenses, if you are looking for more proofs don’t hesitate to contact this blog or contact us personally here.My sister Sharmaine Ann Flores 26 yrs old suffers from PPAH (Primary Pulmonary Arterial Hypertension) for near 3 years already which is a lifetime disease, read more here.For proofs just check this link, we can provide documents and such but please email it to dayne@mail.com (this is my email)Update: February 2020Sorry for the delay but there was so much that happened in February 2020, My father got hospitalized due to high blood pressure and later on my sister got a unexpected signs of having a stroke due to her heart condition then she got hospitalized for 5 days because the doctor needs to observe her condition, the doctors change some of her medicines and we we’re getting another follow up check up soon, My hands are full since i’m also finding a job and luckily a friend of mine offered me a job so I don’t have much time to update this blog and get it spread everywhereBlog Update: The acc that i use for doing this post was banned, i can’t do anything for it so i’m making this new one. Please Share our Twitter Post Here. FOR DONATIONSRemittance:Full name: Danneil John Tiano FloresBirth: December 3, 1996Address: La Carlota City, PhilippinesContact Number: +639506420580Paypal:floresdayne99@gmail.com or use this linkGofundme:Campaign LinkNote: If you can’t send to paypal since it always messes up please send it to our gofundme instead. For my Bank InformationPlease Kindly Contact me on this blog THANK YOU SO MUCH!!GOD BLESS EVERYONE!!

sharmaineannflores: Need Financial Assistance! Hi, I’m Danneil John Flores (22 years Old) and I’m asking some donations for my sister’s c...

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sharmaineannflores: Need Financial Assistance! Hi, I’m Danneil John Flores (22 years Old) and I’m asking some donations for my sister’s condition since me and my parents are incapable of supporting her right now and most of my savings are all dried out now. Both of my parents does not have a stable Job, my father is just a pedicab driver and my mother is a housewife. I had a job way back a year ago. I can’t find a job in here since I’m the only one who can do the labors of getting her oxygen refilled daily and also in case of some emergencies, most of the donations go through her medications our family needs and expenses, if you are looking for more proofs don’t hesitate to contact this blog or contact us personally here.My sister Sharmaine Ann Flores 26 yrs old suffers from PPAH (Primary Pulmonary Arterial Hypertension) for near 3 years already which is a lifetime disease, read more here.For proofs just check this link, we can provide documents and such but please email it to dayne@mail.com (this is my email)Update: February 2020Sorry for the delay but there was so much that happened in February 2020, My father got hospitalized due to high blood pressure and later on my sister got a unexpected signs of having a stroke due to her heart condition then she got hospitalized for 5 days because the doctor needs to observe her condition, the doctors change some of her medicines and we we’re getting another follow up check up soon, My hands are full since i’m also finding a job and luckily a friend of mine offered me a job so I don’t have much time to update this blog and get it spread everywhereBlog Update: The acc that i use for doing this post was banned, i can’t do anything for it so i’m making this new one. Please Share our Twitter Post Here. FOR DONATIONSRemittance:Full name: Danneil John Tiano FloresBirth: December 3, 1996Address: La Carlota City, PhilippinesContact Number: +639506420580Paypal:Paypal is having issues please send your donations to our gofundmeGofundme:Campaign LinkNote: If you can’t send to paypal since it always messes up please send it to our gofundme instead. For my Bank InformationPlease Kindly Contact me on this blog THANK YOU SO MUCH!!GOD BLESS EVERYONE!! : sharmaineannflores: Need Financial Assistance! Hi, I’m Danneil John Flores (22 years Old) and I’m asking some donations for my sister’s condition since me and my parents are incapable of supporting her right now and most of my savings are all dried out now. Both of my parents does not have a stable Job, my father is just a pedicab driver and my mother is a housewife. I had a job way back a year ago. I can’t find a job in here since I’m the only one who can do the labors of getting her oxygen refilled daily and also in case of some emergencies, most of the donations go through her medications our family needs and expenses, if you are looking for more proofs don’t hesitate to contact this blog or contact us personally here.My sister Sharmaine Ann Flores 26 yrs old suffers from PPAH (Primary Pulmonary Arterial Hypertension) for near 3 years already which is a lifetime disease, read more here.For proofs just check this link, we can provide documents and such but please email it to dayne@mail.com (this is my email)Update: February 2020Sorry for the delay but there was so much that happened in February 2020, My father got hospitalized due to high blood pressure and later on my sister got a unexpected signs of having a stroke due to her heart condition then she got hospitalized for 5 days because the doctor needs to observe her condition, the doctors change some of her medicines and we we’re getting another follow up check up soon, My hands are full since i’m also finding a job and luckily a friend of mine offered me a job so I don’t have much time to update this blog and get it spread everywhereBlog Update: The acc that i use for doing this post was banned, i can’t do anything for it so i’m making this new one. Please Share our Twitter Post Here. FOR DONATIONSRemittance:Full name: Danneil John Tiano FloresBirth: December 3, 1996Address: La Carlota City, PhilippinesContact Number: +639506420580Paypal:Paypal is having issues please send your donations to our gofundmeGofundme:Campaign LinkNote: If you can’t send to paypal since it always messes up please send it to our gofundme instead. For my Bank InformationPlease Kindly Contact me on this blog THANK YOU SO MUCH!!GOD BLESS EVERYONE!!

sharmaineannflores: Need Financial Assistance! Hi, I’m Danneil John Flores (22 years Old) and I’m asking some donations for my sister’s...

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honeyngld: jooshcognito: gahdamnpunk: It’s cause all dads speak in watermelon Me, slapping a bothered watermelon in the Safeway produce section: Hnnng yea she riddy My mom just flicks it, it has to be a southern thing : Farhan Follow @Ahwhateverr Now that I know what type of watermelon to pick up from the local food store, i'm ready to become a dad. Kaveri Shenoy O+ April 4 at 4:39 AM- Tips GOOD THE BEST WATERY SWEET 4. 'Boy' and 'girl' watermelons: Many people do not know that farmers differentiate watermelons by gender. For example, 'boys' are bigger, have an elongated shape, and a watery taste. The 'girls' have 2. Look for the field spot: The yellow spot, known as the field spot, is the place where the watermelon rested on the ground. Ripe watermelons always have creamy yellow or even orange-yellow spots, 5. Inspect the tail: A dried tail indicates that the watermelon is ripe. However, if the tail is green, it probably means that the watermelon was picked too soon and will not be ripe Remember to kindly like and share this post to others. 3. Pay attention to the size: It is better to choose neither the largest nor the smallest watermelon. Select an average-sized fuit. And note, please: large or small, the watermelon should feel heavy for its size. Like Share Comment Follow @blurrbubble My dad just slaps it and knows Farhan @Ahwhateverr Now that I know what type of watermelon to pick up from mme'er the local food store, i'm ready to become a dad. Show this thread 2:21 PM-12 Apr 2019 F#x XY"eitiil Retweets il@).il,'il42 likes honeyngld: jooshcognito: gahdamnpunk: It’s cause all dads speak in watermelon Me, slapping a bothered watermelon in the Safeway produce section: Hnnng yea she riddy My mom just flicks it, it has to be a southern thing

honeyngld: jooshcognito: gahdamnpunk: It’s cause all dads speak in watermelon Me, slapping a bothered watermelon in the Safeway produce...

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zooophagous: adamygdalam: probablyasocialecologist: dr-archeville: hectocotyli-everywhere: ohnofixit: the-exercist: fitblrholics: If you look at the ingredients list and it’s a bunch of words you don’t even know… neither does your body (x) Just like if you break apples and grapefruit down into their chemical components, I’m willing to bet that most people wouldn’t recognize the “ingredients” either. It’s a bunch of words you don’t even know: External image Don’t use these scare tactics - Chemicals aren’t inherently bad. Literally everything is made up chemicals. Trust me, your body knows what niacin is. It knows how to digest fructose and calcium sulfate. Even if you only consume the most basic and “real” foods that are pulled directly off the vine, you’re still ingesting a series of chemical compounds that you probably can’t pronounce. That’s okay.  thanks to drhoz for submitting! “If you can’t pronounce it, it’s bad for you” is literally the worst pseudo-scientific scaremongering bullshit tactic. I hate it so much. I’m pretty sure you can pronounce “arsenic”, but that doesn’t change the fact that arsenic is highly toxic. On the other hand, you couldn’t pronounce “cycloadenosine monophosphate” or “nicotine-amide-dinucleotide-phosphate”, though both of them serve vital roles in human biochemistry and you would die if your body wouldn’t produce them. Cyanide: Easy to pronounce, very bad for you. Eicosapentaenoic acid: Difficult to pronounce, very good for you. It’s more important to know what the chemicals are and why they’re in there.  Anti-intellectualism helps no one. – James Kennedy, ‘Chemophobia’ is irrational, harmful – and hard to break I’m gonna keep reblogging this until my knuckles fall off. This is especially hilarious because grapefruit is well known for being dangerous for some people because of how it can interact with certain medications. Do fruit loops do that? : Organic Apple and Grapefruit Bowl of cereal 0 NGRECIENTS APPLE, CRAPERUT INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED ROM, THIAMIN MONONITRATE IVITAMIN B1, RIBOFLAVIN VITAMIN FOLIC ACO, CORN SYRUP, SUGAR, SOYEEAN AND PALM OIL (WITH T FOR FRESHNESSI, CORN SYRUP SOLIDS, DEXIROSE, HIGH FRUCTOSE CORN SYRU?, FRUCTOSE, GLYCERIN, CONTAINS 2% OR LESS OF 0000A PROCESSED WITH ALXKALIL POLYDEXTROSE, MCOIFIED CORN STACH SALT DRIED CREAM, CALCIUM CARBONATE, CORNSTARCH, LEAVENING (BAONG SCOA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE CALCUM SULFATEL DISTILLED MONOSLYDERIDES, HYDROGENATED PALM KERNEL L SOOIUM STEAROYL LACTYLATE, GELATIN, COLOR ADOED. SOY LECITHIN, DATEM, NATURAL AND ARTIRCAL FLAVDR VANILLA EXTFACT CARVUBA WAX IANTHAN GUM, VTTAVIN A PALMITATE, YELLON, #5 uKE. RED F4) LAKE, CARAMEL COLOR NIACINAWIDE, BUUE 2 LAKE, RECLCED FLAMN (MTAMN82, THAMIN HYDROCHLORDE (ITN BCITRICACD FOLICAOD, FED 1, YELLOW 5YELLOW6,BLUE ,BLUE Any Questions? -ginl zooophagous: adamygdalam: probablyasocialecologist: dr-archeville: hectocotyli-everywhere: ohnofixit: the-exercist: fitblrholics: If you look at the ingredients list and it’s a bunch of words you don’t even know… neither does your body (x) Just like if you break apples and grapefruit down into their chemical components, I’m willing to bet that most people wouldn’t recognize the “ingredients” either. It’s a bunch of words you don’t even know: External image Don’t use these scare tactics - Chemicals aren’t inherently bad. Literally everything is made up chemicals. Trust me, your body knows what niacin is. It knows how to digest fructose and calcium sulfate. Even if you only consume the most basic and “real” foods that are pulled directly off the vine, you’re still ingesting a series of chemical compounds that you probably can’t pronounce. That’s okay.  thanks to drhoz for submitting! “If you can’t pronounce it, it’s bad for you” is literally the worst pseudo-scientific scaremongering bullshit tactic. I hate it so much. I’m pretty sure you can pronounce “arsenic”, but that doesn’t change the fact that arsenic is highly toxic. On the other hand, you couldn’t pronounce “cycloadenosine monophosphate” or “nicotine-amide-dinucleotide-phosphate”, though both of them serve vital roles in human biochemistry and you would die if your body wouldn’t produce them. Cyanide: Easy to pronounce, very bad for you. Eicosapentaenoic acid: Difficult to pronounce, very good for you. It’s more important to know what the chemicals are and why they’re in there.  Anti-intellectualism helps no one. – James Kennedy, ‘Chemophobia’ is irrational, harmful – and hard to break I’m gonna keep reblogging this until my knuckles fall off. This is especially hilarious because grapefruit is well known for being dangerous for some people because of how it can interact with certain medications. Do fruit loops do that?
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bipolarnico: zooophagous: adamygdalam: probablyasocialecologist: dr-archeville: hectocotyli-everywhere: ohnofixit: the-exercist: fitblrholics: If you look at the ingredients list and it’s a bunch of words you don’t even know… neither does your body (x) Just like if you break apples and grapefruit down into their chemical components, I’m willing to bet that most people wouldn’t recognize the “ingredients” either. It’s a bunch of words you don’t even know: External image Don’t use these scare tactics - Chemicals aren’t inherently bad. Literally everything is made up chemicals. Trust me, your body knows what niacin is. It knows how to digest fructose and calcium sulfate. Even if you only consume the most basic and “real” foods that are pulled directly off the vine, you’re still ingesting a series of chemical compounds that you probably can’t pronounce. That’s okay.  thanks to drhoz for submitting! “If you can’t pronounce it, it’s bad for you” is literally the worst pseudo-scientific scaremongering bullshit tactic. I hate it so much. I’m pretty sure you can pronounce “arsenic”, but that doesn’t change the fact that arsenic is highly toxic. On the other hand, you couldn’t pronounce “cycloadenosine monophosphate” or “nicotine-amide-dinucleotide-phosphate”, though both of them serve vital roles in human biochemistry and you would die if your body wouldn’t produce them. Cyanide: Easy to pronounce, very bad for you. Eicosapentaenoic acid: Difficult to pronounce, very good for you. It’s more important to know what the chemicals are and why they’re in there.  Anti-intellectualism helps no one. – James Kennedy, ‘Chemophobia’ is irrational, harmful – and hard to break I’m gonna keep reblogging this until my knuckles fall off. This is especially hilarious because grapefruit is well known for being dangerous for some people because of how it can interact with certain medications. Do fruit loops do that? dihydrogen monoxide is a name for water : Organic Apple and Grapefruit Bowl of cereal 0 NGRECIENTS APPLE, CRAPERUT INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED ROM, THIAMIN MONONITRATE IVITAMIN B1, RIBOFLAVIN VITAMIN FOLIC ACO, CORN SYRUP, SUGAR, SOYEEAN AND PALM OIL (WITH T FOR FRESHNESSI, CORN SYRUP SOLIDS, DEXIROSE, HIGH FRUCTOSE CORN SYRU?, FRUCTOSE, GLYCERIN, CONTAINS 2% OR LESS OF 0000A PROCESSED WITH ALXKALIL POLYDEXTROSE, MCOIFIED CORN STACH SALT DRIED CREAM, CALCIUM CARBONATE, CORNSTARCH, LEAVENING (BAONG SCOA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE CALCUM SULFATEL DISTILLED MONOSLYDERIDES, HYDROGENATED PALM KERNEL L SOOIUM STEAROYL LACTYLATE, GELATIN, COLOR ADOED. SOY LECITHIN, DATEM, NATURAL AND ARTIRCAL FLAVDR VANILLA EXTFACT CARVUBA WAX IANTHAN GUM, VTTAVIN A PALMITATE, YELLON, #5 uKE. RED F4) LAKE, CARAMEL COLOR NIACINAWIDE, BUUE 2 LAKE, RECLCED FLAMN (MTAMN82, THAMIN HYDROCHLORDE (ITN BCITRICACD FOLICAOD, FED 1, YELLOW 5YELLOW6,BLUE ,BLUE Any Questions? -ginl bipolarnico: zooophagous: adamygdalam: probablyasocialecologist: dr-archeville: hectocotyli-everywhere: ohnofixit: the-exercist: fitblrholics: If you look at the ingredients list and it’s a bunch of words you don’t even know… neither does your body (x) Just like if you break apples and grapefruit down into their chemical components, I’m willing to bet that most people wouldn’t recognize the “ingredients” either. It’s a bunch of words you don’t even know: External image Don’t use these scare tactics - Chemicals aren’t inherently bad. Literally everything is made up chemicals. Trust me, your body knows what niacin is. It knows how to digest fructose and calcium sulfate. Even if you only consume the most basic and “real” foods that are pulled directly off the vine, you’re still ingesting a series of chemical compounds that you probably can’t pronounce. That’s okay.  thanks to drhoz for submitting! “If you can’t pronounce it, it’s bad for you” is literally the worst pseudo-scientific scaremongering bullshit tactic. I hate it so much. I’m pretty sure you can pronounce “arsenic”, but that doesn’t change the fact that arsenic is highly toxic. On the other hand, you couldn’t pronounce “cycloadenosine monophosphate” or “nicotine-amide-dinucleotide-phosphate”, though both of them serve vital roles in human biochemistry and you would die if your body wouldn’t produce them. Cyanide: Easy to pronounce, very bad for you. Eicosapentaenoic acid: Difficult to pronounce, very good for you. It’s more important to know what the chemicals are and why they’re in there.  Anti-intellectualism helps no one. – James Kennedy, ‘Chemophobia’ is irrational, harmful – and hard to break I’m gonna keep reblogging this until my knuckles fall off. This is especially hilarious because grapefruit is well known for being dangerous for some people because of how it can interact with certain medications. Do fruit loops do that? dihydrogen monoxide is a name for water
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copperbadge: kimije: copperbadge: Did you guys know they make straight-up sheets of non-triangle-cut canned crescent roll dough now? I figured everyone knew but I told my mum and it BLEW HER MIND so I figured I should probably tell the internet, just in case.  I can’t hold it in any more WHY WHY IS THE DOUGH IN A CAN AMERICA THE LAND OF THE CANS WHY WHAT IS THIS CANS ARE FOR THINGS THAT YOU LEAVE AT THE BACK OF THE CUPBOARD FOR 6 YEARS AND THEN THROW OUT WHEN YOU MOVE OR PIE FILLING I’LL GIVE YOU THE PIE FILLING BUT DOUGH? MEAT? YES THEY PUT MEAT IN CANS TOO! HEATHENS! Canning has a long tradition in America, going back to the colonization of the east coast and later of the west, where isolated farmhouses might go weeks without access to a dry goods store and had no access at all to fresh food in the winter (barring winter hunting, which could not get you fruits and veg). Canning was a common practice to make sure you had some kind of plant food to survive the winter months.  During the early 20th century, when industrialized food preservation and production was picking up (especially because long-term preservation was necessary for feeding troops in combat) canned food became commonplace, including in poor urban areas where refrigeration wasn’t available. Canned meat, because of mass production, might be more available and less costly than fresh meat, and would certainly last longer. (It’s now considered subpar to easily available fresh meat, but many people still have a can in their pantry or two, just in case, and canned tuna is a quite popular way to keep fresh cooked fish around for snacking without dealing with the smell). For households with two working parents or with only one parent, canned food was a convenient way to stock the larder for the week and still be able to provide your family with a decent meal. During the war, women who worked during the day and had a husband off in combat (or had a husband who had died in combat) still had to come home and feed their families, but without the eight hours a day they normally had to shop, prepare, and cook a meal (and do the laundry, and clean the home, and the million other unpaid labor activities that are always overlooked in homemakers and took a lot longer before industrialization). After WWII, canned food was a major sub-industry because of all this, but with improved shipping speeds and preservation methods, it was also on the decline as an in-demand product; we started getting seasonal fruit and veg year-round which put the demand for canned food, sold next to said fresh food, on the decline. Marketing offices for canned food producers turned to aggressively marketing quick-cook recipes as a method of selling more product – if you can empty a can of condensed cream-of-mushroom soup into a dish instead of chopping and sauteeing fresh mushrooms and adding a cream-soup base, you’d save at least forty to fifty minutes of your time, you wouldn’t have to worry about buying mushrooms and cream (neither of which keep long, even in refrigeration) and you’d get a meal that was still pretty tasty. Particularly for boomers, who were raised on this method of cooking, it’s a totally normal flavor in prepared food. Keeping a can of cream-of-mushroom soup in the pantry was standard, and we used them in our house with regularity. The only reason I don’t keep one in my own pantry is that I have a dry soup mix that just requires adding mushrooms, and I have pre-chopped mushrooms available to me within two blocks of my apartment, plus the time, money, and able-bodiedness to procure them. You can get five or six cans of cream of mushroom soup for the cost of a pint of cream and a container of mushrooms, and you don’t have to walk from the veg aisle on one side of the store to the dairy aisle, usually on the opposite side.  Also in the 1950s, canned food was a common stockpile item against nuclear winter. Cold-war thinking bred two generations, the Boomers and the older GenXers, who wanted lots of food on hand in case we ended up nuked by Russia. Preparation for the Cold War honestly is the reason that people freak out about natural disasters and end up buying tons of fresh food, because those two generations were indoctrinated into the idea that any disaster means lack of available food.  And canned food in the pantry means if you get home at the end of the day and you’re exhausted, you don’t have to drive to a supermarket (remember that in the US there are very few corner groceries outside of major urban areas anymore, and many urban areas contain “food deserts” with no groceries at all). You can open a can, pour it into a pot, maybe dress it up a little, and have a decent hot meal. Making baked beans from dried beans, if you don’t have a pressure cooker, takes hours even if you do have a slow cooker; making baked beans from a can takes either 30 minutes (if you have plain canned beans; this also requires tomato sauce or ketchup or bbq sauce, plus brown sugar or molasses) or 10 minutes (if you have canned pork and beans, which might enjoy some added mustard and bbq sauce but don’t require them). And it’s a reasonably nutritious, filling meal.  Canned bread dough has to be refrigerated. It’s a sub-luxury food – it’s cheap and convenient but still needs to be bought relatively fresh and requires some, but not much, labor to prepare. It’s a nice dressing on the table if you have extra energy, or a fun meal to make with your family that doesn’t involve hours in the kitchen. Rolling little sausages up in Pilsbury dough takes maybe half an hour, but it doesn’t take the hour and a half to two hours it would if you had to make the dough from scratch. And in our culture where “quick cook” is aggressively marketed to sell convenience foods, there’s some competition to be had in terms of who can come up with the most imaginative use of this food – what’s the best thing to stuff into the bread, how do you cope best with the triangular shape, how delicious can you make this essentially convenience food.  So, in short (too late) canned food in this country arises from need and continues to cater to it, influenced by a combination of Madison Avenue, the military-industrial complex, and the shrinking quality of life for the middle and working class.  : Pillsbury Crescent Dough Sheet TDough Sheet Original copperbadge: kimije: copperbadge: Did you guys know they make straight-up sheets of non-triangle-cut canned crescent roll dough now? I figured everyone knew but I told my mum and it BLEW HER MIND so I figured I should probably tell the internet, just in case.  I can’t hold it in any more WHY WHY IS THE DOUGH IN A CAN AMERICA THE LAND OF THE CANS WHY WHAT IS THIS CANS ARE FOR THINGS THAT YOU LEAVE AT THE BACK OF THE CUPBOARD FOR 6 YEARS AND THEN THROW OUT WHEN YOU MOVE OR PIE FILLING I’LL GIVE YOU THE PIE FILLING BUT DOUGH? MEAT? YES THEY PUT MEAT IN CANS TOO! HEATHENS! Canning has a long tradition in America, going back to the colonization of the east coast and later of the west, where isolated farmhouses might go weeks without access to a dry goods store and had no access at all to fresh food in the winter (barring winter hunting, which could not get you fruits and veg). Canning was a common practice to make sure you had some kind of plant food to survive the winter months.  During the early 20th century, when industrialized food preservation and production was picking up (especially because long-term preservation was necessary for feeding troops in combat) canned food became commonplace, including in poor urban areas where refrigeration wasn’t available. Canned meat, because of mass production, might be more available and less costly than fresh meat, and would certainly last longer. (It’s now considered subpar to easily available fresh meat, but many people still have a can in their pantry or two, just in case, and canned tuna is a quite popular way to keep fresh cooked fish around for snacking without dealing with the smell). For households with two working parents or with only one parent, canned food was a convenient way to stock the larder for the week and still be able to provide your family with a decent meal. During the war, women who worked during the day and had a husband off in combat (or had a husband who had died in combat) still had to come home and feed their families, but without the eight hours a day they normally had to shop, prepare, and cook a meal (and do the laundry, and clean the home, and the million other unpaid labor activities that are always overlooked in homemakers and took a lot longer before industrialization). After WWII, canned food was a major sub-industry because of all this, but with improved shipping speeds and preservation methods, it was also on the decline as an in-demand product; we started getting seasonal fruit and veg year-round which put the demand for canned food, sold next to said fresh food, on the decline. Marketing offices for canned food producers turned to aggressively marketing quick-cook recipes as a method of selling more product – if you can empty a can of condensed cream-of-mushroom soup into a dish instead of chopping and sauteeing fresh mushrooms and adding a cream-soup base, you’d save at least forty to fifty minutes of your time, you wouldn’t have to worry about buying mushrooms and cream (neither of which keep long, even in refrigeration) and you’d get a meal that was still pretty tasty. Particularly for boomers, who were raised on this method of cooking, it’s a totally normal flavor in prepared food. Keeping a can of cream-of-mushroom soup in the pantry was standard, and we used them in our house with regularity. The only reason I don’t keep one in my own pantry is that I have a dry soup mix that just requires adding mushrooms, and I have pre-chopped mushrooms available to me within two blocks of my apartment, plus the time, money, and able-bodiedness to procure them. You can get five or six cans of cream of mushroom soup for the cost of a pint of cream and a container of mushrooms, and you don’t have to walk from the veg aisle on one side of the store to the dairy aisle, usually on the opposite side.  Also in the 1950s, canned food was a common stockpile item against nuclear winter. Cold-war thinking bred two generations, the Boomers and the older GenXers, who wanted lots of food on hand in case we ended up nuked by Russia. Preparation for the Cold War honestly is the reason that people freak out about natural disasters and end up buying tons of fresh food, because those two generations were indoctrinated into the idea that any disaster means lack of available food.  And canned food in the pantry means if you get home at the end of the day and you’re exhausted, you don’t have to drive to a supermarket (remember that in the US there are very few corner groceries outside of major urban areas anymore, and many urban areas contain “food deserts” with no groceries at all). You can open a can, pour it into a pot, maybe dress it up a little, and have a decent hot meal. Making baked beans from dried beans, if you don’t have a pressure cooker, takes hours even if you do have a slow cooker; making baked beans from a can takes either 30 minutes (if you have plain canned beans; this also requires tomato sauce or ketchup or bbq sauce, plus brown sugar or molasses) or 10 minutes (if you have canned pork and beans, which might enjoy some added mustard and bbq sauce but don’t require them). And it’s a reasonably nutritious, filling meal.  Canned bread dough has to be refrigerated. It’s a sub-luxury food – it’s cheap and convenient but still needs to be bought relatively fresh and requires some, but not much, labor to prepare. It’s a nice dressing on the table if you have extra energy, or a fun meal to make with your family that doesn’t involve hours in the kitchen. Rolling little sausages up in Pilsbury dough takes maybe half an hour, but it doesn’t take the hour and a half to two hours it would if you had to make the dough from scratch. And in our culture where “quick cook” is aggressively marketed to sell convenience foods, there’s some competition to be had in terms of who can come up with the most imaginative use of this food – what’s the best thing to stuff into the bread, how do you cope best with the triangular shape, how delicious can you make this essentially convenience food.  So, in short (too late) canned food in this country arises from need and continues to cater to it, influenced by a combination of Madison Avenue, the military-industrial complex, and the shrinking quality of life for the middle and working class. 

copperbadge: kimije: copperbadge: Did you guys know they make straight-up sheets of non-triangle-cut canned crescent roll dough now? I...

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Guide to hummusomg-humor.tumblr.com: SHAPE THE DEFINITIVE GUIDE TO HOMEMADE HUMMUS Directions: Rinse and drain any canned beans, then combine everything in a food processor . and blitz until srmooth. For a thinner consistency, add 1 tablespoon water at a time. classic 1 clove garlic 1 can chickpeas 1/s cup tahini 2 tablespoons olive oil 2 tablespoons lemon juice greek 1/2 cup crumbled feta cheese 1 can chickpeas 1 cup baby spinach 2 tablespoons lemon juice 1/8 teaspoon cinnamon southwestern 1 hipotle 2 tablespoons lime juice 1 can black beans 1/4 cup cilantro leaves 1 teaspoon cumin pepper pesto 1 tablespoon grated Parmesan cheese 1 can chickpeas 1/3 cup tahini 2 tablespoons prepared pesto 2 tablespoons lemon juice green herb +, 2 tablespoons olive oil 1 can chickpeas 1/2 cup basil leaves 1/2 cup parsley leaves 1/4 cup fresh tarragon beet 2 tablespoons 1 clove garlic 2 tablespoons lemon juice 13/4 cups cubed cooked or 1/3 cup tahini olive oil canned beets guaca-hummия 1 can chickpeas 1 ripe avocado 1 jalapeño 1/4 cup cilantro leaves 2 tablespoons lime juice tunisian 1/3 cup tahini 2 tablespoons harissa paste 2 tablespoons lemon juice 1/4 teaspoon lemon zest 1 can chickpeas italian 1 can cannellini beans 1/4 cup sundried 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon dried oregano tomatoes edamame 1 clove garlic 15/4 cups cooked shelled edamame 2 tablespoons olive oil 1/5 cup tahini 2 tablespoons leman juice tapenade 1 chopped roasted red pepper 1/4 cup parsley leaves 1 can chickpeas 1/3 cup pitted black olives 2 tablespoons lemon juice ranch 1 can chickpeas 1/3 cup Greek yogurt 1/2 teaspoon garlic salt 1 teaspoon dried parsley 1 teaspoon dried dill cheater's classic 2 tablespoons olive oil 1 clove garlic 1 can chickpeas 1/5 cup creamy peanut butter 2 tablespoons lemon juice FUNNY STUFF ON MEMEPIX.COM MEMEPIX.COM Guide to hummusomg-humor.tumblr.com

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12 liters of WTF?! This message was sent to a local mailing list and has become a legend.http://omg-humor.tumblr.com: + Reply View 19376 FW: Donating mother's milk Apr 22 8:33 AM Hi, I am the mother of four-month old whom I am breastfeeding. Since late February, I have pumped my milk every evening, in case I had to travel without my baby. As a result, by the time of our departure I will have a storage of approx 12 liters of mother's milk. I will not be able to transport it to our new home, so I would like to donate it, as I know it can do a lot for the health of early-born babies, or others, whose mom is not in a position to breastfeed. My baby has never had even so much as a sniffle since birth, which owes a lot to the transfer of immunity through milk! On the safety side, I follow the very stringent recommendations of hospitals' lactariums in France: 1. Mother: HIV and Hepatitis B negative (I am happy to show my last test, or take another test in Georgia if requested) Strict non smoker, and Strict non drinker never exposed to passive smoking Does not drink tea, coffee, sodas containing caffeine, or energy drinks Does not eat products containing sterols or soja beans (which apparently can transfer endocrinian perturbators in the milk) Takes no medication - Washes hands and breast thoroughly right before pumping and storing - Child and mother had no infection since birth of the child, in particular no mastitis, and no candidosis on the breast/in baby's mouth. - I do not use cosmetics on the breast; other cosmetics (face, shower products, etc) are organic (so no paraben/phenoxyethanol or other chemicals can pass in the milk) 2. Collection/storage: At each pumping, both breasts fully emptied (so both fore and hind milks are collected, and final composition is balanced) Entire pumping kit thoroughly washed with organic washing liquid and dedicated sponge after each use, then sterilized in dedicated sterilizer and fully air dried on dedicated dryer Milk is immediately transferred to special, sterile, single-use breastmilk storage bags. Bags are not opened once filled, no milk is added to the bag after sealing Each bag displays date and quantity (so one can match date of collection with age of baby who receives the milk) Stored immediately after collection in previously disinfected deep-freeze freezer at -20 Celsius, and no significant power cuts happened since we have been here If interested, please contact me by email: before May 10th. Thank you ladies for forwarding widely. It would break my heart to throw this, when it could be so valuable to others! All the best, + Reply 12 liters of WTF?! This message was sent to a local mailing list and has become a legend.http://omg-humor.tumblr.com

12 liters of WTF?! This message was sent to a local mailing list and has become a legend.http://omg-humor.tumblr.com

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