StraordinarioLu

Who
are
you
really?




This blog is not meant to be for the public eye. I am not reblogging and posting for your pleasure. But if you happen to come across it, welcome to a sliver of my life.


In this life, I was given the beautiful gift of curiosity. However, the world played a trick on me and furnished this body with a brain that is void of the capacity to handle such intellect.
wildcat2030:

What makes eating so satisfying?
Scientists are learning to enhance our enjoyment of food by analysing exactly how we experience it. So how do they deconstruct the multisensory interplay involved?
There’s no doubt that research into the elaborate multisensory interplay that makes eating and drinking so satisfying has resulted in a great deal of culinary fun in recent years. From dining-in-the-dark restaurants to Heston Blumenthal’s introduction of popping-candy to Little Chef menus, edible celebrations of our growing scientific nouse in this area abound. Now there’s even an unlikely collaboration between Heinz Baked Beans and those debonair self-styled “food architects” Bompas and Parr involving tactile bowls and musical spoons – perhaps an indication that this trend has peaked.
Either way, you don’t need gimmicks to marvel at the intricate sequence of stimuli that conjures the overall flavour of, say, a Twix. I used to chip the chocolate off the sides with my incisors, relishing the moment each tiny slab broke free and began to melt in my mouth. From the pleasing rustle and tear of the packet, to the sweet, creaminess that still coated the mouth after swallowing, each of my senses were tickled. “They’re interacting and modulating one another,” says Professor Barry Smith of London University’s Centre for the Study of the Senses. “It’s actually one of the more complicated things the brain has to do, to put all this together.” (via What makes eating so satisfying? | Life and style | guardian.co.uk)

wildcat2030:

What makes eating so satisfying?

Scientists are learning to enhance our enjoyment of food by analysing exactly how we experience it. So how do they deconstruct the multisensory interplay involved?

There’s no doubt that research into the elaborate multisensory interplay that makes eating and drinking so satisfying has resulted in a great deal of culinary fun in recent years. From dining-in-the-dark restaurants to Heston Blumenthal’s introduction of popping-candy to Little Chef menus, edible celebrations of our growing scientific nouse in this area abound. Now there’s even an unlikely collaboration between Heinz Baked Beans and those debonair self-styled “food architects” Bompas and Parr involving tactile bowls and musical spoons – perhaps an indication that this trend has peaked.

Either way, you don’t need gimmicks to marvel at the intricate sequence of stimuli that conjures the overall flavour of, say, a Twix. I used to chip the chocolate off the sides with my incisors, relishing the moment each tiny slab broke free and began to melt in my mouth. From the pleasing rustle and tear of the packet, to the sweet, creaminess that still coated the mouth after swallowing, each of my senses were tickled. “They’re interacting and modulating one another,” says Professor Barry Smith of London University’s Centre for the Study of the Senses. “It’s actually one of the more complicated things the brain has to do, to put all this together.” (via What makes eating so satisfying? | Life and style | guardian.co.uk)

“What you say and how you look does not define who you are,because some of the most beautiful people do the ugliest things.You owe it to the people who hate you, who disrespect you and who put you down,
because they’re the ones who have made you who you are today,for keeping your head up and not breaking down when they want you to.” 
― Amber Ward

abluegirl:

Living Wall

These vegetated surfaces don’t just look pretty. They have other benefits as well, including cooling city blocks, reducing loud noises, and improving a building’s energy efficiency.What’s more, a recent modeling study shows that green walls can potentially reduce large amounts of air pollution in what’s called a “street canyon,” or the corridor between tall buildings.

For the study, Thomas Pugh, a biogeochemist at the Karlsruhe Institute of Technology in Germany, and his colleagues created a computer model of a green wall with generic vegetation in a Western European city. Then they recorded chemical reactions based on a variety of factors, such as wind speed and building placement.

The simulation revealed a clear pattern: A green wall in a street canyon trapped or absorbed large amounts of nitrogen dioxide and particulate matter—both pollutants harmful to people, said Pugh. Compared with reducing emissions from cars, little attention has been focused on how to trap or take up more of the pollutants, added Pugh, whose study was published last year in the journal Environmental Science & Technology.

That’s why the green-wall study is “putting forward an alternative solution that might allow [governments] to improve air quality in these problem hot spots,” he said.Compared with reducing emissions from cars, little attention has been focused on how to trap or take up more of the pollutants, added Pugh, whose study was published last year in the journal Environmental Science & Technology.

That’s why the green-wall study is “putting forward an alternative solution that might allow [governments] to improve air quality in these problem hot spots,” he said.

Full Gallery

(via urbangreens)

Difference

“The fact is, there really is no such thing as ‘normal’ - everybody’s different, and that is the essence of their beauty” 

― Kevin Aucoin

“But given what we are learning about intelligence, the idea that schools can be ranked, like runners in a race, makes no sense” - Malcolm Gladwell, Outliers

First day of spring break: huge barbecue with family and friends!
4 hours later…burnt out. Want to hide from humans

At present we rank photos, rate restaurants, like or dislike brands, retweet things we love. But if this idea of collaborative consumption takes hold — and I have no reason to think it won’t — we will be building a quantified society. We will be ranking real humans. The freelance workers — like the Uber drivers and Postmates couriers — are getting quantified. The best ones will continue to do well, but what about the others, the victims of this data darwinism? Do they have any protection or any rights? Om Malik | Uber, Data Darwinism and the future of work (via courtenaybird)

(via wildcat2030)

Poets say science takes away from the beauty of the stars—mere globs of gas atoms. Nothing is “mere.” I too can see the stars on a desert night, and feel them. But do I see less or more? The vastness of the heavens stretches my imagination—stuck on this carousel my little eye can catch one-million-year-old light. A vast pattern—of which I am a part—perhaps my stuff was belched from some forgotten star, as one is belching there. Or see them with the greater eye of Palomar, rushing all apart from some common starting point when they were perhaps all together. What is the pattern, or the meaning, or the why? It does not do harm to the mystery to know a little about it. Far more marvelous is the truth than any artists of the past imagined! Why do the poets of the present not speak of it? What men are poets who can speak of Jupiter if he were like a man, but if he is an immense spinning sphere of methane and ammonia must be silent? Richard Feynman (via contemplatingmadness)

(via wildcat2030)

Let me

Let me run free. Let me have a constant stream of fresh air. Let me travel. Let me have the greatest adventure in the world. I don’t want to be tied down. 

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But you, you come with me.

EDM

I just want to listen to EDM in a drug-free atmosphere, with girls clothed. I just want the music. 

Fools

Who is the bigger fool - the one who falls head over heels in love or the one who refuses to let his/her guard down to love?