Dynamic Random Information & Pictures

Not today my friend, not today

Sat, 15 Jun 2013 22:42:54 -0700

Not today my friend, not today

shelleygoesquack: In this mysteriously leaked DVD commentary...

Fri, 14 Jun 2013 20:51:23 -0700

In this mysteriously leaked DVD commentary for Season 4 of “Game Of Thrones,” author George R.R. Martin drops some MASSIVE plot bombshells. (x)

Wait I don’t know which I like more,

The King Slayer heavy metal band or the Iron Man reference like I am screaming no really I am.

Hodor!

Photo

Fri, 14 Jun 2013 17:29:49 -0700

"I’ve learned that no matter what happens, or how bad it seems today, life does go on, and it will be..."

Tue, 11 Jun 2013 16:35:10 -0700

“I’ve learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. I’ve learned that regardless of your relationship with your parents, you’ll miss them when they’re gone from your life. I’ve learned that making a “living” is not the same thing as making a “life.” I’ve learned that life sometimes gives you a second chance. I’ve learned that you shouldn’t go through life with a catcher’s mitt on both hands; you need to be able to throw something back. I’ve learned that whenever I decide something with an open heart, I usually make the right decision. I’ve learned that even when I have pains, I don’t have to be one. I’ve learned that every day you should reach out and touch someone. People love a warm hug, or just a friendly pat on the back. I’ve learned that I still have a lot to learn. I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

- Maya Angelou (via psych-facts)

yologias: Viajando con Yología Pescaditos, Cancún, Quintana...

Tue, 11 Jun 2013 16:07:40 -0700

yologias:

Viajando con Yología

Pescaditos, Cancún, Quintana Roo

Segunda Parte

Estábamos en la punta del país, ahí en el paraíso tropical disfrutando de todo lo que Cancún tiene para ofrecer incluyendo su comida. Así que después de descansar en la playa y hacer snorkel para ver peces de exóticos colores, que terminó en un encuentro de miradas intimidantes con cuatro gigantes barracudas, fue necesaria una deliciosa nieve.

Fuimos a probar las de Panna e Cioccolato que son estilo gelato de elaboración tradicional italiana con más de 50 sabores clásicos como chocolate, pistacho, coco y algunos fuera de lo común como stracciatella, ferrero rocher y chocolate caribe. Un postre refrescante y delicioso.

Ya para en la tarde-noche y luego de haber nadado tanto, se antojaba algo de comida sustanciosa, a lo que Gabo recomendó fuéramos a Pescaditos. Un local ubicado en Plaza del Ángel donde el ambiente reggae alegra el corazón y la comida es de buenas vibras. Probamos unas camaroncillas y jaibadillas que vienen siendo quesadillas fritas con mariscos (camarón, jaiba, pescado, etc.), también pedimos los famosos Pescaditos que son tiras largas de pescado frito. A todo lo anterior le puedes agregar una deliciosa salsa casera picosa y salsa de ajo, de la que me están investigando la receta ya que es increíblemente buena.

Para acompañar, nada como un refrescante tarro de limonada y chaya mientras disfrutas de música en vivo. Pescaditos definitivamente es como dicen: “un lugar para comer con las manos y chuparse los dedos.”

Para más información:

Panna e Cioccolato

http://www.pannaecioccolato.com.mx/

http://www.facebook.com/PANNAECIOCCOLATO?ref=ts&fref=ts

Pescaditos

Dirección: Av. La Luna M27L3SM50, plaza del Ángel, Cancún Quintana Roo

http://www.facebook.com/pages/Pescaditos/111460122223750?ref=ts&fref=ts

Autora: Anti

Edicion: Meeves

Fotografias: Anti

_________________________________________________________________________

Traveling with Yologia

Pescaditos, Cancun, Quintana Roo

Second Part

We were at the end of the country, in the tropical paradise enjoying all that Cancun has to offer including its food. So after lounging on the beach and snorkeling to see fish of exotic colors, which ended in a meeting of intimidating looks with four giant barracudas, delicious ice cream was needed.

We went the Panna e Cioccolato ones which are traditionally prepared Italian gelato with over 50 classic flavors like chocolate, pistachio, coconut and some offbeat as Stracciatella, ferrero rocher and Caribbean chocolate. A refreshing and delicious dessert.

Late in the evening and after having swum we craved a hearty meal, to which Gabo recommended Pescaditos. A facility located in Plaza del Angel where the reggae atmosphere lightens the heart and the food exudes good vibes. We tried jaibadillas and camaroncillas which are fried seafood quesadillas (shrimp, crab, fish, etc.), we also ordered the famous Pescaditos which are long strips of fried fish. To all this you can add a delicious spicy homemade sauce and garlic sauce, to which we are currently searching for the recipe as it is incredibly good.

To accompany, nothing like a refreshing pitcher of lemonade and chaya while enjoying live music. Pescaditos definitely is as they say: “a place to eat with your hands and lick your fingers.”

For more information:

Panna e Cioccolato

http://www.pannaecioccolato.com.mx/

http://www.facebook.com/PANNAECIOCCOLATO?ref=ts&fref=ts

Pescaditos

Dirección: Av. La Luna M27L3SM50, plaza del Ángel, Cancún Quintana Roo

http://www.facebook.com/pages/Pescaditos/111460122223750?ref=ts&fref=ts

Author: Anti

Edition: Meeves

Photography: Anti

tanat0s: Hideaki Anno ”[…]things aren´t so black...

Sun, 09 Jun 2013 19:47:13 -0700

tanat0s:

Hideaki Anno

”[…]things aren´t so black and white, so you should think about things for yourself and express them in words or pictures […]”

incidentalcomics: How to Make Write Illustration for the 3/31...

Sun, 09 Jun 2013 19:05:59 -0700

incidentalcomics:

How to Make Write

Illustration for the 3/31 NYT Sunday Review and NYT Opinionator Draft essay “Those Irritating Verbs-as-Nouns.” Thanks to AD Matt Dorfman!

"Do not chase people. Be you and do your own thing and work hard. The right people who belong in your..."

Wed, 05 Jun 2013 15:35:13 -0700

“Do not chase people. Be you and do your own thing and work hard. The right people who belong in your life will come to you, and stay.”

- Wu Tang Clan (via eternellement-reconnaissant)

yologias: TRESS Carlos Ubaldo Ortiz Pocas son las personas que...

Wed, 05 Jun 2013 15:20:36 -0700

yologias:

TRESS

Carlos Ubaldo Ortiz

Pocas son las personas que llegan a probar un platillo e investigar por su propia cuenta sobre su creación. Entran a un mundo oculto, los detalles pueden ser acezados por todo el mundo, pero pocos lo conocen con minuciosidad, por lo mismo, cada detalle nuevo e interesante parece despertar de donde hibernaba para quien lo buscaba. Un producto cotidiano puede tener varias presentaciones o distintas formas de elaboración, el café es un buen ejemplo.

Alguien por el cual ha pasado por esta experiencia es Carlos Ubaldo Ortiz, tiene una afición por el café la cual lo llevó a encontrar la guía de baristas. Baristas son personas especializadas en la obtención de bebidas de calidad teniendo como ingrediente principal el café, conocen las distintas maneras de obtener lo deseado de los granos de café, aprenden formas de presentación y deben de ser capaces de distinguir los tipos de café. Carlos pudo aventurarse a buscar más sobre el mundo del café, siendo Alberto Song de café Sospeso y Humberto de café Dinastía 12 personas otorgantes de conocimiento en el tema. Gracias a ellos y a su dedicación, Carlos puede hablar del tema y preparar de manera adecuada bebidas en el café Tress, lugar donde podría cambiar toda tu perspectiva sobre el sabor del café. La materia prima es un punto muy importante en el café Tress (lugar en donde trabaja Carlos), tienen variedad y productos de calidad, permitiéndole dar un servicio completo presentando algo extraordinario. Implementando el conocimiento en su trabajo, todo el personal del Tress hace que sea una visita placentera y experiencia atrayente a conocer más y degustar distintas formas de presentación del café.

En un futuro, Carlos planea obtener un diplomado de Sommelier y entrar a la carrera de arquitectura. No abandonará su lado barista, desea presentarnos una manera de apreciar al café sin saborizantes, sin azúcar u otro producto, una experiencia de enseñanza para degustar el café y apreciar todo el esfuerzo que se lleva acabo para obtener esta bebida estimulante.

En un par de días podrán conocer más acerca de Tress: Te’s, vinos y café y todos los maravillosos productos que ofrecen.

Autora: Erika

Editora: Meeves

Dirección de TRESS

Otay

Avenida Del Teconologico, Plaza Unisur

22390 Tijuana, Mexico

http://facebook.com/TRESS.TeVinoCafe

Fotografía: Sebastián Morales

http://www.flickr.com/photos/sebs0203

———————————————

TRESS

Carlos Ubaldo Ortiz

There are few people who get to try a dish and investigate on their own about its creation. They enter a hidden world, the details can be cherished worldwide, but few know it meticulously; therefore, every new and interesting detail seems awake from hibernation for those who search. An everyday product can have multiple presentations or various forms of processing, coffee is a good example.

Someone who has gone through this experience is Carlos Ubaldo Ortiz, he has a passion for coffee which led to him finding the baristas guide. Baristas are people who are skilled in obtaining quality beverages having coffee as the main ingredient, they know the different ways to get the best from the coffee beans, and they learn how to present them and must be capable of distinguishing the types of coffee.

Carlos had the opportunity to venture into find more about the world of coffee, with Alberto Song from Café Sospeso and Humberto from Dinastia 12 being the people who granted him his knowledge on the subject. Thanks to them and their dedication, Carlos can talk about and properly prepare coffee drinks at Tress, where you might change your whole perspective on the taste of coffee. The raw material is a very important aspect at Tress (Carlos’ current employer), they have variety and quality products, allowing Carlos to provide a complete service featuring something extraordinary. Implementing their knowledge into their work, Tress’ entire staff makes your visit a pleasant and appealing experience to learn more and try different coffee presentations.

In the future, Carlos plans to get Sommelier Diploma and to enter a career in architecture. Not leaving his barista side, he wants to introduce a way to appreciate coffee without any additional flavorings, sugar or other products, a teaching experience to taste coffee and appreciate all the effort that goes behind making this stimulating beverage.

In a couple of days you can learn more about Tress: Tea, wine and coffee, and all the wonderful products they offer.

Author: Erika

Editor: Meeves

TRESS address

Otay

Avenida Del Teconologico, Plaza Unisur

22390 Tijuana, Mexico

http://facebook.com/TRESS.TeVinoCafe

Photography: Sebastián Morales

http://www.flickr.com/photos/sebs0203

Appreciate

Wed, 29 May 2013 22:26:26 -0700

Appreciate

victoriousvocabulary: SAHASRARA [noun] Sanskrit: सहस्रार,...

Wed, 29 May 2013 22:22:37 -0700

victoriousvocabulary:

SAHASRARA

[noun]

Sanskrit: सहस्रार, Sahasrāra or Sahastrara - the seventh primary chakra, according to Hindu tradition. It is located either at the top of the head, or a little above it.

The Sahasrara Chakra symbolises detachment from illusion; an essential element in obtaining supramental higher consciousness of the truth that one is all and all is one. Often referred to as a thousand-petaled lotus, it is said to be the most subtle chakra in the system, relating to pure consciousness, and it is from this chakra that all the other chakras emanate. When a yogi is able to raise his or her kundalini, energy of consciousness, up to this point, the state of Samādhi is experienced.

[Andrew Zeutzius]

eyewalk: “The Way to the goal seems chaotic and interminable at...

Tue, 28 May 2013 21:55:57 -0700

eyewalk:

“The Way to the goal seems chaotic and interminable at first.
Only gradually do the signs increase that it is leading anywhere. The Way is not straight but appears to go round in circles. More accurate, knowledge has proved it to go in spirals.”

- C.G. Jung

via https://www.facebook.com/EverydayShamans

The ONE thing that can stop you…

Sun, 19 May 2013 20:50:17 -0700

The ONE thing that can stop you…

Let's make Dean in gym shorts the most reblogged picture on Tumblr.

Sat, 11 May 2013 22:43:36 -0700

lyricalshade:

“Challenge accepted!” —SPN fandom.

omg this is still going

IT’S A RULE TO REBLOG EVERY TIME IT SHOWS UP ON YOUR DASH.

i’m not even in the supernatural fandom and i’m still going to reblog

lost count of the times i’ve reblogged this

YES ITS BACK ON MY DASH! I’VE BEEN WAITING FOR YOU!

lolsofunny: (lol here!) …about Yolo people

Sat, 11 May 2013 22:07:50 -0700

lolsofunny:

(lol here!)

…about Yolo people

This is not the main reason why I hug a lot, but this gives me...

Sat, 11 May 2013 22:06:04 -0700

This is not the main reason why I hug a lot, but this gives me reasons to keep hugging.

psych-facts:

Hugs that last over twenty seconds, release a chemical in your body called “Oxytocin”, which makes you trust the person you’re hugging more.

“We need 4 hugs a day for survival. We need 8 hugs a day for maintenance. We need 12 hugs a day for growth” - Virginia Satir, family therapist

Hugging someone is a way of showing that we care, and for both the hugged and hugger, it feels good. When growing up, we are very sensitive to touch. We recognize our parents initially through sense of touch.

Oxytocin is a neurotransmitter that acts like a hormone and helps promote trust. It’s released in the body when we feel safe. This could be through breast-feeding (when we’re little), holding hands, snuggling, dancing with someone, during a massage or body work out or things that generally make us feel at ease. Hugging is definitely one of the things that make us release oxytocin.

True

Sat, 11 May 2013 18:09:05 -0700

True

Photo

Fri, 03 May 2013 22:47:03 -0700

Opposites unite at Booth

Fri, 03 May 2013 21:59:34 -0700

Opposites unite at Booth

What Your Coffee says about You

Mon, 29 Apr 2013 23:41:28 -0700

What Your Coffee says about You