"You’re getting older, and you’ll see that life isn’t like your fairy tales. The world is a cruel place. And you’ll learn that, even if it hurts."

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By Daniel Farò

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Guys be like “don’t wear leggings if you don’t got no ass” and I see you bitches walking around in muscle shirts without any muscles so pipe the fuck down

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This is a picture from the Curiosity Rover on Mars showing Earth from the Perspective of Mars. You are literally looking at your home from the Perspective of another planet. Epic times indeed

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i wish everyone could see this

No such things as a bad dog. It’s a bad owner.

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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.


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Paolo Sebastian spring 2013 couture

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Winter is coming.


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Doodle Time by Sarah Anderson [tumblr | twitter | facebook]

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