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August 06 2017

23:46
Why grandma want stay alive? For you baby. Make baby today.
23:46
Grandma have cancer. Not much time left. Make baby. Make her life longer. Give her hope.
23:45
All you friends have kids. You must feel so ashamed be alive next to them. You childless, they don’t want you as friend very soon. Make baby, keep friends for life.
23:44
You think time is forever. You think work is forever. No, only baby is forever.
23:44
Next time you come home I want you say, “I am pregnant.” I don’t want hear anything else.
23:43
You keep saying you want baby but no action. What problem? You almost reach time no return be old lady.

August 03 2017

13:13

“The central observation of “Scale” is that a wide variety of complex systems respond similarly to increases in size. Mr. West demonstrates that these similarities reflect the structural nature of the networks that undergird these systems. The book identifies three core common characteristics of the hierarchal networks that deliver energy to these organisms — whether the diverse circulatory systems that power all forms of animal life or the water and electrical networks that power cities.

First, the networks are “space filling” — that is, they service the entire organism. Second, the terminal units are largely identical, whether they are the capillaries in our bodies or the faucets and electrical outlets in our homes. Third, a kind of natural selection process operates within these networks so that they are optimized.” via Instapaper http://ift.tt/2qmLjcw

https://www.nytimes.com/2017/05/26/business/dealbook/geoffrey-west-scale-the-universal-laws-of-growth-innovation-sustainability.html
13:03
“The theory predicted, in agreement with observation, that, from cells and whales to community structures, the pace of life systematically and predictably slows down with increasing size, and that this is accompanied by increasing economies of scale. Much of this body of work became known as the metabolic theory of ecology.” via Instapaper http://ift.tt/148UbH3
https://medium.com/sfi-30-foundations-frontiers/scaling-the-surprising-mathematics-of-life-and-civilization-49ee18640a8
12:58
“We conjectured that the key lies in the generic mathematical properties of networks. Highly complex self-sustaining systems – whether they are cells, organisms, ecosystems, cities, or corporations – require close integration of many constituent units that require an efficient supply of nutrients and the disposal of waste products. We suggested that this servicing – via, for instance, circulatory systems in organisms, or perhaps transport systems in cities – is accomplished through optimized, space-filling, fractal-like branching networks whose dynamical and geometric constraints are independent of specific evolved organismic desig” via Instapaper http://ift.tt/148UbH3
https://medium.com/sfi-30-foundations-frontiers/scaling-the-surprising-mathematics-of-life-and-civilization-49ee18640a8

August 02 2017

12:04
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AFTER BRUNELLESCHI’S DUOMO, I UNDERSTAND THE WEST SO MUCH MORE NOW! After climbing the stairs to see the facade inside the Duomo, i finally understood why the binary conceptions of good vs evil are so central to western religion and thought. The top of the Duomo displays white males with grey beard and hair reading books & communing with the “divine”. At the very bottom of the facade are images of dark colored bodies with asiatic and african features, ghosts ripping skins off, and devils burning testicles and buttholes. This image formed the horror movie that burned into the minds of millions of people over centuries where the church was at the center of their lives. And the whole story is that if you’re different, if you’re gay, if you don’t believe in the lord Jesus Christ, if you do anything that challenges the church’s dogma–you will be subjected to the horror movie at the bottom of the painting. It also created an unconscious fear of anyone who doesn’t have Caucasian features. I had no idea how intense and real this message could feel until I stood inside the Duomo for a few hours taking in the entire scene. I finally understood why people internalized this image LITERALLY and continue to do so til this day. It’s all based on fear - fear of getting your skin ripped off and your testicles and butthole burned off. #triciainitaly (at Santa Croce, Florence)

05:23
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I NEVER KNEW I LOVVVVEED PIZZA. Look at all that toppings!!! Apparently I love pizza, but only when it’s made in Italy. Gusta Pizza in Florence gave me a 3 month food baby, but it was so worth the bloating. I didn’t even make it to Naples which is the real pizza central so I can only imagine! #triciainitaly (at Piazza Santo Spirito)

August 01 2017

21:55
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I don’t know the name of this pasta dish but I’m told you can only find it in Puglia during the summer time. It’s sitting on a bed of burrata goodness. And it was soooo very good.
It was very special. What do you call this dish @cibusceglieristorante? Cibus, Ceglie Messapica (at Cibus)

July 28 2017

14:54
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NON STO PIÙ NELLA PELLE 😆😭😋LECCE HAS THE WORLD’s BEST COFFEE AND BARISTA.
I had a tastebud orgasm when my lips touched Luigi’s #GhiacciocCremaDiMandorla. Ghiaccio is pronounced “ya-cho”, literally meaning ice coffee w/ almond creme. With historical origins in Spain, the Italian ghiaccio can only be found in Salento (aka Puglia ).
I had several ghiaccios in Lecce but the one that blew my mind came from Luigi’s cafe, Avio Bar. His ghiaccio starts w/ a shot of cafe over 2 cubes of ice, then topped w/ a dense cloud of frothed almond milk that settles on top of the cafe like a layer of geological sediment that has been there for hundreds of years. If you zoom in on the photo, you can see the almond froth surround the ice cubes like lava around a rock. It’s density prevents it from mixing with the coffee, so to make it drinkable you must hand mix the almond cream into the cafe with the spoon.
As I stood at the counter watching people order, they would come in & say “Luigi give me a ghiaccio.” I clearly stood out so everyday locals asked me what I thought of the drink. With my newly learned Italian mixed in w/ Spanish & lots of hand gestures, I’d tell them that Avio Bar had the world’s best coffee & barista. All the locals would laugh in shock - some would say we know this is the best in Lecce but really the world? Others would say we know this is the best in Italy, but come on the world? One person even said most people it Italy outside of Salento have no idea what a ghiaccio is. Luigi joked that you can tell when a person is not from Salento if s/he thinks you’re talking about ice when you say “ghiaccio.” I told Luigi that I was based in NYC & have had some damn great coffee around the world, but nothing that even compares to his ghiaccio.
And in a totally Italian way to end the story, Luigi said “don’t tell the world our secret, I don’t want too many people to come here.” To which I replied, “but at least I can tell all the people I know right?”
Un bacio. Ti vedró prestó Luigi! 😘
In bocca, al lupo, sperando che non molla Tricia! ✌🏽
A perfect way to end the #gaiasha Puglian adventure.
#triciainitaly (at Avio Bar)

July 25 2017

01:40
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CHE FIGATO! BEST GELATO IN THE WORLD IS IN OSTUNI! FIG HEAVEN!
If I could create my magical world of food subs feeding me 24/7, I would start by kidnapping Enzo, the beautiful brains behind @cremeria_alla_scala_ostuni
Enzo has had many lives from being a jewelry shop owner to working at a military base, but he’s def living his best life running one of the most famous gelato shops in Italy. Out of 39,000 plus gelato shops in Italy, @cremeria_alla_scala_ostuni ranks #50. But I personally rank his dairyy-free fig gelato as #1 in the world. During a personal tour of his gelato laboratory, he showed me how he hand selects the best plump Puglia figs for his concoction.
Tour guide books may say that Ostuni’s white building hanging off of the sea cliffs make it the most picturesque city in Italy, but they’re wrong. It’s Enzo’s mixtures that intoxicate each visitor that makes Ostuni the most gelatoful city in Italy.
And my taste buds were even happier to mark this experience with old and new friends from #gaiasha (at Cremeria alla Scala)

00:49
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BEST GELATO IN THE WORLD IS IN OSTUNI! FIG HEAVEN!
If I could create my magical world of food subs feeding me 24/7, I would start by kidnapping Enzo, the beautiful brains behind @cremeria_alla_scala_ostuni .
Enzo has had many lives from being a jewelry shop owner to working at a military base, but he’s def living his best life running one of the most famous gelato shops in Italy. Out of 39,000 plus gelato shops in Italy, @cremeria_alla_scala_ostuni ranks #50. But I personally rank his dairyy-free fig gelato as #1 in the world. During a personal tour of his gelato laboratory, he showed me how he hand selects the best plump Puglia figs for his concoction.
Tour guide books may say that Ostuni’s white building hanging off of the sea cliffs make it the most picturesque city in Italy, but they’re wrong. It’s Enzo’s mixtures that intoxicate each visitor that makes Ostuni the most gelatoful city in Italy.
And my taste buds were even happier to mark this experience with old and new friends from #gaiasha. (at Cremeria alla Scala)

July 24 2017

01:15
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STOP IT! ME LOVING GNOCCHI?? Apparently I really like gnocchi - but I only like it when it’s made by @unpostoamilano’s chef - who takes a daring approach to combining gnocchi made of peas with a rice emulsion topped with candied lemon, mouth exploding sprouts & sun fried tomatoes. @unpostoamilano I 💜💜💜💜 you all so much despite uihr nightly mosquito invasions, I would come every night - next time I’ll just wear a hazmat suit. #triciainitaly (at un posto a Milano)

July 19 2017

03:09
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WTF HOW CAN 🐙 & CAULIFLOWER BE THIS YUMMY? I thought no one could beat the Spanish & Japanese at octopus but I was wrong. The octopus at @unpostoamilano was so soft that upon grazing the skin with my teeth–before I even completed the action of bitting–it melted and multiplied within my mouth. There was no resistance with the tentacle. I barely even engaged in the action of “chewing.” As it melted away in Mu mouth for a moment I had transcended into the bliss land of no food, no taste – just pure being with the cosmic soul of this gracefully Cambrian evolved creature of distributed, complex intelligence with no body-brain separation. It’s as if I was becoming one with its neuron filled tentacles of octopus brain memories entering into my cellular structure and transforming me into an octo-consciousness state.
In 2012 a bunch of neuroscientist came together to sign the Cambridge Declaration on Consciousness that some mammals, such as the octopus are able to generate concious states even though they aren’t self-aware in the human sense. Could it be that by eating this octopus i have entered in octopus bliss consciousness?
#triciainitaly
Thank you @mttlmy @joanlemay for telling me to go here. (at un posto a Milano)

02:54
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PROTIP: ALWAYS ASK FOR THE HOMEMADE INFUSION! They usually don’t offer unless you ask. At Cibus in Ceglie Messapica, the chef makes these magical homemade herb infusions that make you never want to leave your dinner. I found out that I’m a big fan of the herbal pharmaceutical infusions as they are even more powerful digestives. Drink a shot and you’re cleared for another plate. Drink two shots and you magically have room for another meal!
Pictured here for our herbal infusion flight:
1 Foglie di limone - lemon leaves
2 gelso rosso - red mulberry
3 Nocino - walnut
4 Foglie di amarena - peach leaves
5 Ciliegio - cherry
6 Mirto - wild berry
7 Erbe aromatiche
8 Younger version of foglie di limone
#triciainitaly
Thanks @garychou for shooting the video (at Cibus)

July 18 2017

23:02
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PROTIP: ALWAYS ASK FOR THE CHEF’S HOMEMADE INFUSIONS! They usually don’t offer unless you ask. At Cibus in Ceglie Messapica, the chef makes these magical homemade herb infusions that make you never want to leave your dinner. I found out that I’m a big fan of the herbal pharmaceutical infusions as they have extra digestive powers. Drink a shot and you’re cleared for another plate. Drink two shots and you magically have room for another meal!
Pictured here for our herbal infusion flight:
1 Foglie di limone - lemon leaves
2 gelso rosso - red mulberry
3 Nocino - walnut
4 Foglie di amarena - peach leaves
5 Ciliegio - cherry
6 Mirto - wild berry
7 Erbe aromatiche
8 Younger version of foglie di limone
#triciainitaly
thanks @garychou for video (at Cibus)

14:09
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MINDBLOWING BEEF TARTARE & PICKLED RADISH. I didn’t know that beef tartare w/ mustard sauce, quail eggs, & pickled radish could be this memorable. This Piedmontese Fassona Beef hand selected by a butcher in Roddi. The pickled radish from Moncucco Farm in the province of Vercelli was sooooo good that it felt like ice cream - the radish melted into my teeth. I tried to order just a few more pieces of radish but the waiter said they didn’t have enough so I ordered this dish again for my dessert 🍨. @unpostoamilano #triciainitaly (at un posto a Milano)

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