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simoncowellilluminati: orestian: tomfordvelvetorchid: antiandrogen: mentholrubs: 997: which rick and morty fan did this if sufjan stevens is the apex is smart ppl music I’ll go with being dumb Yhdgajfgsnkgaosgfjaogjkadslfgafd THE IRONY OF SOMEONE THINKING THEY WERE BEING SCIENTIFIC IN DOING THIS This feels racist i … i think he’s the geekass white neuroscientist who wrote the wikiedits thing ??? edit: yup same guy who fucking dumbasses are out here listening to ben folds and counting crows: MENU Smart people listen to Radiohead and dumb people listen to Beyoncé, according to study BY ALEX YOUNG ON OCTOBER 22, 2014, 3:30PM 0876 0916 0956 0996 1036 1076 1116 1156 1196 1236 276 Lif Wayne Classic Rock Cbldplay Sufjan Stevens Rock Third Eye Blind Snow Patrol Soca Counting Bob Dylan Crows Hip Hop Gospel The Eagles Beyonce Blink 182 U2 Ludacris Jimi The Beatles T. Reggae (Kanye West) Hendrix Radiohead Reggaeton Techno Red Hot Chili Peppers The Used Country。 Outkast Guster Ben Folds Jazz Kelly Clarksorn Rage Against The Machine Beck R& B Tool Phish Oldies 。(Shins The The Grateful Dead Jay-Z Af FACEBOOK TWITTER t TUMBLR REDDIT How does a person's intelligence relate to the type of music they listern to? For the last several years, a software application writer by the name of Virgil Griffith has charted musical tastes based on the average SAT scores of various college institutions. For example, students attending the California Institute of Technology have an average SAT score of 1520. By looking at Facebook to determine the most popular (or "liked") band of students at Cal Tech, Griffith was able to conclude that Radiohead really truly is music for smart people. A highly scientific study, I know simoncowellilluminati: orestian: tomfordvelvetorchid: antiandrogen: mentholrubs: 997: which rick and morty fan did this if sufjan stevens is the apex is smart ppl music I’ll go with being dumb Yhdgajfgsnkgaosgfjaogjkadslfgafd THE IRONY OF SOMEONE THINKING THEY WERE BEING SCIENTIFIC IN DOING THIS This feels racist i … i think he’s the geekass white neuroscientist who wrote the wikiedits thing ??? edit: yup same guy who fucking dumbasses are out here listening to ben folds and counting crows
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2 ripe avocados1-2 teaspoon Kosher salt1 Tbsp of fresh lime juice or lemon juice2 Tbsp to 1-4 cup of minced red onion or thinly sliced green onion1-2 serrano chiles, stems and seeds removed, minced2 tablespoons cilantro (leaves and tender stems), finely choppedA dash of freshly grated black pepper1-2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips. METHOD 1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl. 2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) 3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 4 Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve. Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.: *starts laughing in class* teacher: What's so funny? student: nothing teacher: wanna hear something funny? student: yeah teacher: your grade 16:14 O POR O O FRA Caniqqatrys dick 2 ripe avocados1-2 teaspoon Kosher salt1 Tbsp of fresh lime juice or lemon juice2 Tbsp to 1-4 cup of minced red onion or thinly sliced green onion1-2 serrano chiles, stems and seeds removed, minced2 tablespoons cilantro (leaves and tender stems), finely choppedA dash of freshly grated black pepper1-2 ripe tomato, seeds and pulp removed, chopped Garnish with red radishes or jicama. Serve with tortilla chips. METHOD 1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl. 2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) 3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 4 Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve. Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.
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