"They Called Her “The World’s Ugliest Girl” & Her Response is Unbelievably Beautiful."
I just cried
What does real scientific work look like? As neuroscientist Stuart Firestein jokes: It looks a lot less like the scientific method and a lot more like “farting around â¦ in the dark.” In this witty talk, Firestein gets to the heart of science as it is really practiced and suggests that we should value what we donât know — or âhigh-quality ignoranceâ — just as much as what we know.
J’adore ce qu’elle dit et comment elle le dit. Je suis toujours plongé dans la technologie et on en vient à oublier la valeur du temps.
Abha Dawesar - “Time is not data”
So I wonder, if you put enough rubber bands around someone’s head…
THIS WEBSITE IS MADE UP OF PSYCHOPATHS AND DRUGGIES I SWEAR
this is what you’re getting yahoo.
this is what you’re getting.
Vancouver Sleep Clinic - Vapour (by MrSuicideSheep)
oh my god internet.
Jaymes Young - Moondust (by MrSuicideSheep)
Seven whole graham crackers, finely crushed
1/4 cup powdered sugar
6 tbs. butter, melted
Four bars milk chocolate candy
Twelve large marshmallows
Preheat oven to 350. Place graham crackers into a large resalable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in a small bowl. Mix well with fork.
Place small scoop of crump mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake four to five minutes or until edges are bubbling.
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half, cut-side down, into each cup. Return to oven for one to two minutes or until marshmallows are just slightly softened. Remove from oven; cool fifteen minutes. Carefully remove cups from pan. Let cool completely.
Break remaining candy bars and place in (a one cup) prep bowl. Microwave on high for one to one and a half minutes, or until melted and smooth, stirring every twenty seconds. Dip the top of each marshmallow in the melted chocolate. Turn top-side up and let stand for forty minutes to and hour, or until set.
Yields twenty-four cups.
Store in an airtight container for up to one week.
Thanks, Facebook! They’ve got some good recipes circulating. :o Unfortunately I don’t know who wrote this recipe originally, but I’m glad they decided to share it!