(me, my parents, my sister, and the baby are sitting at the kitchen table eating lunch)
baby, pointing at the light fixture over the table and signing "on": o.*
my sister: we actually can't turn that light on right now, because the lightbulb inside is burnt out! it needs a new one.
baby: ighbu.
sister: yes, lightbulb! granddaddy said after we eat he's going to climb up there on a ladder and change it, and then the light will come on!
baby: gadada! adda, uuu! ighbu o!
sister: exactly!
baby, signing "on" and pointing at the light and then my dad, with increasing urgency: GADADA ADDA UUUU. O.
my sister: we're going to finish eating first though, ok?
baby: nonono. O. gadada adda uuu.
[a split second goes by]
baby, pointing to himself: ba. adda uuu. ighbu.
me: you're going to climb the ladder and change the lightbulb yourself?
baby: dzyeah. *pointing to the buckle where he is buckled into the high chair* ububu.
me: unbuckle you? so you can change the lightbulb?
baby, highly businesslike: dzyeah.
*pronounced like "on" without the n
130K notes
·
View notes
Going into the last Bad Batch Eve like…
15 notes
·
View notes
Colorful Signs, Shibuya 渋谷
2K notes
·
View notes
sueño con tu piel | victor m. alonso
93 notes
·
View notes
He has the most adorable smile ever y'all 🥲😭😭
Just my daily ramblings on how much I adore and love Rex.
503 notes
·
View notes
Manciple’s Tale, from The Canterbury Tales by W. Russell Flint (1913)
1K notes
·
View notes
i always think abt my cousin in greece who's like obsessed with american culture, bc ill say that im going to a barbecue and she'll be like "wow.... a real life american barbecue... will there be red cups?" you bet your ass there'll be red cups. take my hand. have a hot dog. all your dreams can come true here at the real life american barbecue
83K notes
·
View notes
Jøshua Zerø photographed by Nicole Ngai
13K notes
·
View notes
you wouldn't last a day in the asylum where they raised me
299 notes
·
View notes
can’t wait to see omega riding the zillo beast next week
366 notes
·
View notes
I just had some Isastegi Cider that my local store had in it's wine section for a while. It was pretty good but very different from the local hard ciders i've had, dry or sweet. Is Cider a popular drink in the Basque Country? Or is this "American has Basque Cider, thinks all Basque people love cider"?
Kaixo anon!
Omg, of course! Cider is one important piece in our culture! In fact, until the 19th century cider was the only everyday drink for most Basques here in the coastal regions of EH because wine - produced in the plains - had to travel through the mountains via very bad roads, which made its transport slow and dangerous, which made wine so expensive only wealthy people could afford it.
Basque sailors would bring cider in their ships - water would have gone off - in their voyages to Greenland and Canada to hunt whales. And fun fact, Astigarraga (Gipuzkoa) is known as the cider capital of the world because it features a museum devoted to Basque cider and cider-making, there's one cider house for every 230 people and every 0.5km2, the highest ratios in the world.
Basque cider - in Euskara sagardo or apple wine - is flat and has no sugar added. It's made just with Basque apple varieties. It's a bit more sour than any other given cider, but in return it's more aromatic and light golden.
Cider is still an everyday drink - mostly with meals - in many Basque homes, but the cider season (from January to April) is when the cider from the latest harvest can be tasted and it's like a social event in EH, mostly in Gipuzkoa. And it's not something new! There are some theories that defend our traditional instrument txalaparta - known to be heard from miles away in certain conditions - was born as a call to cider season!
We call this time of the year txotx season! And what's txotx? Well, cider is kept in huuuuuge barrels called kupelak, like these:
Each one holds a different kind of cider: sweeter, drier, depending on the varieties used. When you go to a Basque cider house, one of the servers there will randomly shout: txotx!! and open one of these kupelak. People will stand up quickly with their glasses, ready to taste the cider and go back to eat; then, sometime later, txotx! Another kupela is open and another cider is available to taste!
Cider has to do txinparta, some sorte of "be broken", this is, the liquid has to be served from a certain distance and height, rebound first on the side of the glass and then onto the bottom, so all flavors and smells can truly be enjoyed. If you're drinking from a bottle, the same applies: it'll taste as it should when served from a height and after the rebounds on the glass. Not too cold, though! Just around 10-12ºC, and NO ICE.
Last year, EH produced around 12 million litres of cider, and its production increases every year.
30 notes
·
View notes
a lovely dirty sweaty puppy
412 notes
·
View notes