I stick my head through the shower curtain and lick peoples bums while they aren’t looking.

(via pizza)

Source: dogshame

"What if someone took comments from porn sites and made them captions for comics in The New Yorker?"

- This idea is full of gold. Have we done this yet, Internet? Can we make this happen? It’s for research. (via socratescloset)

(via cloudcappedtower)

Source: socratescloset
  • Question: Natasha and Sam take it upon themselves to help Bucky and Steve adjust to twenty-first century semi-civilian life. - singelisilverslippers
  • Answer:


    Natasha walks into Steve’s kitchen—through the window of course—and hears the tail end of a conversation about KFC.

    "—I don’t think it had much to do with Kentucky," Steve was saying. "Though maybe it does? Maybe Kentucky means something different in the future?"

    Bucky grunted in agreement.

    "Steve, Steve, Steve," Natasha said, shaking her head. "If you need a tour of modern cuisine, all you had to do was ask. I could take you out."

    "I don’t—Bucky asked—” Steve said.

    Both of you,” she clarified. “Come on, let’s see how the fast food industry holds out against supersoldier stomachs.”

    She was thrilled later when between them they finished that particular KFC’s daily supply of chicken.


    "Natasha took you to a KFC?" Sam asked, appalled. "Man, you haven’t even tried sushi yet. Don’t go straight to the lowest common denominator, you hear what I’m saying?"

    "Actually, I noticed that the prices at the KFC made a pretty large meal affordable even for—" said Steve.

    "Yes, man, believe me, I know,” said Sam. “But this is your introduction to the future. We can do better than K fucking FC.”

    "Yeah?" asked Bucky, leaning back in his chair, all challenge. "Can you do better?"

    "Can I do better, he says," scoffed Sam. "Can I do—get your super asses up, we’re going for sushi."


    Later, Bucky opened Steve’s fridge and there was still nothing.

    "Where do you think we can convince them to take us next?" he called over his shoulder. "I’m hungry again."

    "Let’s tell them we don’t know what a cheeseburger is," suggested Steve.

Source: ifeelbetterer


why does everything close so early on sunday jesus didnt die for this

(via pizza)

Source: tensioned


“gamecube is now considered a classic console”


(via pizza)

Source: busket
Photo Set


Basically this is a 3am drawing ramble i did a while ago that i decided to throw some colour on. 

Dragons are the best though.

(via cloudcappedtower)

Source: eviko
Photo Set


Handmade Swords - Earil

  • By Peter Lyon of Weta Workshop
  • Edition Size: 1
  • Measurements: Blade length: 915mm (36”). Overall length: 1217mm (48”). Weight: 1.94Kg (4 pounds 4 ounces). Balance point: 71mm (2.8”) along blade, measured from the shoulder of the blade

The sword has been made especially for the Weta Cave and Weta’s Online Shop to sell to the public. It is similar to late medieval European longswords, but with design flourishes transform it into a piece of art as well. A longsword is light enough and balanced to be used with one hand, but it can also be used two handed for powerful cutting blows. The blade is broad for much of its length, making for strong cuts, but comes to an acute point for effective thrusts, making this a true cut-and-thrust sword.

The individual parts have shapes and detail lines that blend into each other and continue into the next component, so that shapes continue even as the materials change, and the shapes of all the hilt parts draw the eye towards the diamond shaped bosses in the centre of the grip, filled with polished Paua (New Zealand abalone) shell each side. At the same time there is a strong central line through the hilt and along the blade, emphasising the straight and symmetrical shapes of the sword.

This sword has many nautical features which led me to the name, “Aearil”, which in Elvish means “Gleaming Ocean”. 

The straight blade is ground from spring steel bar, and has been heat treated to give the best possible combination of toughness and edge hardness. Historically blades were forged into shape and to remove flaws in the steel, but the consistency and high specifications of modern steels mean this is no longer necessary.

The bevelled edge is blunted for safety and display, but could just as easily be sharpened for cutting tests. The tang of the blade is strong and wide, and passes through the cross guard, grip and pommel, and is peened over the end of the pommel for maximum strength.

The cross guard is cut from a block of mild steel. From the centre block it projects along the blade and towards the ends, which are split into a fork. This is an unusual feature which I don’t recall being used on a sword before. The cross is set onto the shoulders of the blade for extra strength and stability, as was done on medieval European swords to prevent the cross becoming loose and rattling through use.

The grip is made of beech wood, covered with leather. Thin cords under the leather create the designs, and the leather has been carefully tooled to fit into all the shapes created by the cords. The grip was mostly drilled out then fitted by heating the tang and burning out the remaining wood for a tight fit, and finally glued in place. It is a two handed grip; the foregrip is straight to give a strong gripping surface, while the waisted shape of the upper grip encourages the second hand to nestle into the inside curves of the pommel.

The mild steel pommel is also a counterweight for the blade. It is shaped somewhat like a fish tail, with curved and recessed faces to add interesting shapes, and also to remove weight and get the best possible balance for the sword overall. The pommel was set tight onto the tapering tang before the end was peened over.

Source: Copyright © 2014 Weta Ltd.

(via cloudcappedtower)

Source: art-of-swords