everyone’s playing magic the gathering and i’m on the couch googling “my moon cup smells like a dead animal”
Pretty much once a shift, a pair of special victims detectives come in wearing dusters and show me a photo of a sleazy looking guy, asking if I remember him. I chew gum and say, in a New Jersey accent, “Oh yeah, I remember him. Real scumbag, thought he could throw us around. We don’t stand for that around here. He got kicked out real quick.” Then they go over our security camera footage with high-tech enhanceability features, copy the tape, and leave.
Corsican vendetta knife with floral detail
che la mia ferita sia mortale
"may my wound be deadly"
i love the term “partners”
are we dating?
are we robbing a bank?
do we run a legal firm?
are we the dedicated detectives who investigate these vicious felonies and are members of an elite squad known as the special victims unit?
"my wife slashed my tires" is by far the best excuse anyone has ever given me for being late
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)
Portrait of a Young Woman, Jean-Etienne Liotard
Girl with a Pearl Earring, Johannes Vermeer
#they look like theyve been having a chat about u and u just walked in