pteradactylicious

assbuttsinlove:

but what if fanfic was illegal tho. and dudes would be coming up to you in the street like ppssssst. aye yo ma, I got that good shit. 30,000 word AU fic. yea yo I got dem ficlets if you into dat shit. whatchu need? some fluff? I got you ma. oh, you into angst? lemme hook you up with some good shit. PWP? you bet ma, I got that latest shit. hot off the presses. you know I got you boo. shh. shh. 

thewheelsonthebusgofuckyourself

livebloggingmydescentintomadness:

brb-reclaiming-erebor:

 (via buckysexual)

that guy is pissing his pants over that smile this kind of fear is what i aspire to inspire

airagorncharda

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.