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Студенты-философы люди часто невозможные. Говоришь им про то, что именно язык структурирует мир - не верят, но и не опускаются до спора, изображая мудрых социопатов. ОК, какими концептами можно описать мир? Культурологи настаивают на вариантах "красота", "перфоманс" или "котики" (про котиков барышни говорят). Философы (я серьёзно) предлагают концепты "смерть", "бессмысленность" и "пустота".

Сталин был философ. Его идея Абстрактной Империи в чём-то даже интересна: создать огромное государство causa sui, в котором нет места людям, потому что концепт "абстрактная империя" не предполагает ничего человеческого.

Сталин был программист. Его идея Abstract OS в чём-то даже забавна: создать операционку, которая работает на ручной тяге и чей дистрибутив весит, как товарняк с зеками. Не продаётся? А атомная бомба для чего? Вы говорите о каких-то обновлениях? А вот это уже ревизионизм напополам с экстремизмом. Не будут брать - отключим газ. Или же наоборот - включим так, что мало не покажется.

Сталин был полководец. Как-то в песочнице мальчики Адик и Осик не поделили машинку, из-за чего разворотили половину двора, да и другой половине досталось. Вы говорите, Сталин выиграл войну (а кто в это не верит, тот русофоб и пятая колонна)? Я устал доказывать очевидные вещи троллям и идиотам. Идите уже уже в свой интернат и учите матчасть.

Остальных же с праздником - днём смерти Сталина. Много не пейте, хотя, конечно, как получится.

uaiHebert

by uaiHebert

chima1675:

AWESOME.

"Who has ever needed one of these after a meeting?" - Ross Hammond

Piled Higher & Deeper by Jorge Cham		www.phdcomics.com
title: "Giant Leap" - originally published 3/2/2015 For the latest news in PHD Comics, CLICK HERE!

obviousplant:

Here are some of my top wine picks.

Abstract

Installatoin view, Limbus. Hashimoto Contemporary

Over the last year or so, German street artist 1010 (previously) created several of his fantastic spray paint portals in locations around Germany, Panama, and the United States. 1010 brings surprising layers of depth to drab facades and blank gallery walls by painting concentric layers of color. The artist most recently had a solo show at Hashimoto Contemporary in San Francisco titled Limbus. You can see more over on Juxtapoz and on Facebook.

jor-bot:

my coworker and i discovered something…

percychekov:

sirdef:

northwangerabbey:

Sulu’s like “whatever, drama queen.”

is sulu texting

he’s livetweeting chekov’s problems

via https://www.tumblr.com/dashboard

by Pie Comic

(tweet by Mindy Furano)

4gifs:

Clever girl… [video]

Abstract

(photo via AlexanderBlum)

I’m pretty sure I’m the last person in the cooking-obsessed world to get Sean Brock Fever, the chef behind McCrady’s, Husk, and Minero in Charleston. Worse, this is probably a good time to admit that I was sent his first cookbook, Heritage, when it came out and rejected it on sight alone. There was something about those sleeve tattoos cupping the sacred rainbow beans, an image I’ve seen variations on countless other farm-to-table cookbook covers and magazine spreads, that put me off. Skimming the recipes didn’t always help. Your red peas, cornmeal and gold rice should be from Anson Mills, and if not, at least the cornmeal should be fresh from a gristmill. Your tomatoes should be home-canned, or at the very least, San Marzano. Your pork should be from a heritage pig, your buttermilk and goat cheese should come from a local farm, as should your Red Bliss potatoes; this is your heritage after all.

And it’s not that I don’t share the book’s values, either. Like most people, I prefer local humanely raised pork to the feedlot variety. If you haven’t yet, I hope you get a chance to try freshly dug potatoes from a farmers market in a month or two, so you too can be amazed by the depth of flavor atypical of the grocery store variety. I recently bought Anson Mills polenta and grits for the first time, and I’m converted. They’re incredible. They’re fantastically expensive too, as carefully grown food, the best in its class, often is. My grandmother would roll over in her grave if she knew I had used two cups of them just to dredge buttermilk-soaked pork chops (you know, among other concerns there), as the cookbook suggests. I unquestionably believe the world would be a better place if we all had access and the budget for these kinds of ingredients, or if we could all eat Brock’s amazing cooking — James Beard award-winning food that is exclusively indigenous to the South, using heirloom produce and heritage animal breeds — every night. But when it crosses the threshold of my apartment, it’s hard not to be aggressively aware of its gap with the reality I live in, or, as Morrissey once sung to me from a poster on my high school bedroom wall, “it says nothing to me about my life.”

... Read the rest of cornmeal-fried pork chops + smashed potatoes on smittenkitchen.com

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