64 g

Nintendo 64 (unreleased)
Alex G
Nintendo 64 (unreleased)

my dog just ran away and I am feeling pretty bad
I’ve been sneaking out at night and my parents are real mad
I’ve been taking lots of drugs because they teach me not to care
yeah i guess thats how you cheat because life doesn’t play fair
my brother told that he’s gonna kill himself tonight
with a whole bottle of prozac or a shiny kitchen knife
he said that when he’s dead i’ll have his nintendo 64
and i can play it all night long sitting on the basement floor
my girlfriend told me she doesn’t love me anymore
and i wish i didn’t care but i thought she was really cool
so i drank a ton of liquor then i threw up in her sink
she said next time use the toilet then she offered me a drink

a 20 year old with 172 gp, 59 g, 64 a, 123 p, and 26 +/- in his career, and everybody is shaming him for the penalty the inconsistent refs decided to point out, which was the sole reason we lost the series? pasta has never meant to harm the bruins, nor did he serving his stupid time in the box harmed us. there were many more reasons why the series didn’t go as planned for us. as for the last seasons, he is an upcoming, hardworking, talented, and bright light in bruins history who shouldn’t be ashamed of the ‘mistake’ he made, pasta has played well in his regular seasons, and his first ever playoffs series. it’s not just his fault. this doesn’t give the public the right to put the blame on pasta. you live and you learn, even pasta isn’t perfect sometimes, but he’s pretty innocent and close so it’s better to be quiet and appreciate all he’s done for the organization.


I saw this exercise completed in Latin (found here) and decided to try it in Sumerian! Note that some items have multiple vocabulary words; I’ve tried to go with the most basic/most common.*

A — su “body”

1 mush(me) “face” // 2 ka(g) “mouth” // 3 sun “chin” // 4 gu “neck” // 5 murgu “shoulders” // 6-7 “arm” // 8-9 ashkud “elbow, forearm” // 10 aur “armpit” // 11 shagsud “back (of torso)” // 12 gaba “chest” // 13 endur “navel, umbilical cord” // 14 shag “belly, gut” // 15 kibid “butt” // 16 ib “waist, hip” or sabad “loins, midsection” // 17-18 paphal “leg, thigh” // 19 dub “knee” // 20 ningus “shin”

B — shu “hand”

21 kishibla “wrist” // 23 umbin “nail” // 24-28 shusi “finger” // 29 tibir “palm”

C — sang “head”

30 dilib or siki “hair” // 31 kinamesira “temples” // 32 sangki “forehead” // 34 ngeshtug “ear” // 35 te “cheek” // 36 kiri “nose” // 37 paang “nostril(s)” // 38 meze “jaw” // 39-40 sun “beard” // 41 eme “tongue” // 42 zu “tooth” // 43 nundum “lip”

D — igi “eye”: 44 sigigi or ugurigi “eyebrow”

E — ngiri “foot”

49 zi-in-gi “ankle”** // 50 masila “heel” // 53-55 ngirisi “toe” // 56 umbin “toenail”

F — su “guts, entrails” or ngish “organs”

57 ugu “skull”* // 58 gumur “spine” // 59-61 ngeli or meli “throat, windpipe” // 62 sa “muscle” // 63 mur “lungs” // 64 sha(g) “heart” // 65 ur “liver” // 66 tun “stomach” // 67 shaningin “intestines” // 68-69 sa “vein, artery” // 70 ellang “kidney” // 72 ellamkush “bladder”

*I don’t know of a word for: back of hand; specific fingers, including the thumb; sideburns or mustache; eyelash, eyelid, iris or pupil; arch (ugurngiri?) or ball of foot; brain; pancreas. If you do, please let me know and I’ll update this post!

**I’ve kept the dashes in zi-in-gi to make clear that the “n” and “g” are pronounced separately, as /zin.gi/ rather than /zi.ŋi/. Elsewhere, parentheses indicate the word can be pronounced either way, e.g. ka or kag “mouth”.

It’s lunch time baby bears!

Make sure you eat something today! It’s very important for your health! I’m not sure what you’re to munch on but I have a recipe for the future you can enjoy! (If you’d like of course!)

It issss… Vegan Fried Rice!

I’m a lover of Chinese food so I hope this recipe taste as delicious as it looks! ❤️😋



1 cup (~250 g | 8 ounces) extra-firm tofu*
1 cup (185 g) long- or short-grain brown rice*, rinsed thoroughly in a fine mesh strainer
4 cloves (12 g) garlic, minced
1 cup (100 g) chopped green onion
½ cup (72 g) peas
½ cup (64 g) carrots, finely diced


3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to tastes
1 Tbsp (16 g) peanut butter
2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
1 clove (3 g) garlic, minced
1-2 tsp chili garlic sauce (more or less depending on preferred spice)
optional: 1 tsp toasted sesame oil (or sub peanut or grape seed oil)

Instructions in 10 Steps!

1.) Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray)

2.) In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3.) Once the oven is preheated, dice tofu into ¼-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.

4.) While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.

5.) While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

6.) Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7.) Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

8.) To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.

9.) Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.

10.) Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

I hope you enjoyyyy 😊I’m sorry the recipe is so long that it takes so much space and I’m sorry it isn’t very neatly done!

I’m just trying to see if I can continue to provide something for you honey bears or not since I’ve been gone for an eternity! ❤️

I still love you guys though

- Mod Dia


1/144 HGIBO ASW-G-64 Gundam Flauros (Ryusei-Go #4)

Oh man, there was a time when I actually built Gunpla instead of just buying them and leaving them in a stack in the back room. Decided to finish this guy before my weekends get conquered by having to build Matsuricon panels. Enjoy gun doggo. He’s a good.