i need a gun a cigarette and a bottle of vodka.
Wow!! That Monday wasn’t half bad since it was a Holiday and NO WORK!! Regardless, it is time for a few smiles and laughs. This week the theme is Guns ‘N Roses. With the band on tou…
[Day 5 of drawing beeduo until they meet up] *pull the gun out* #ranboofanart #tubbofanart #beetwtfanart
How to Make EMP Gun !: Hello my dear friends. EMP is one of the most popularly used sci-fi gadget in movies. It is not only a science fiction concept it is real and you can make it from very common household items. So today I am going to show you. EMP gun . EMP device s…
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The A43 Black Prince Infantry Tank was an experimental development of the Churchill tank with a larger, wider hull and a QF 17-pounder
1870 views on Imgur: The magic of the Internet
"Black revolutionaries do not drop from the moon. We are created by our conditions. Shaped by our oppression. We are being manufactured in droves in the ghetto streets. They are turning out thousands of us. We must defend ourselves and let no one disrespect us. We must gain our liberation by any means necessary. It is our duty to fight for our freedom. It is our duty to win. We must love each other and support each other. We have nothing to lose but our chains!" —Assata Shakur
Wolfwood 🐺 #TRIGUNSTAMPEDE
Share good times in the outdoors at #gentlemanbobwhite
So many mems, so little time.
A Brief History of HMS Victory Chatham Dockyard Designed by Sir Thomas Slade in 1759, the HMS Victory carries more than a hundred guns and hundreds
“He has a gun oh no #tommyinnitfanart #wilbursootfanart”
"I got an idea! You can get a job and buy whatever you want." – Mom.
The internet loves cuddly animals. The internet loves horrific violence. We decided to combine them.
Virginia chef Wade Truong shares his recipe for a tradition-worthy holiday centerpiece
Eine Pistole in der Hand sorgt offenbar dafür, dass wir eher einer ganz bestimmten Sinnestäuschung erliegen. Psychologen sprechen auch vom »gun embodiment effect«.
Birgitta Bachmann Colourland, 2013 / Reloader, 2014
Going through all my things in the studio space because we are moving to a better place soon. Found a lot of photos and old art pieces from...
I was thinking about a few things and I set out t find a few pictures of guns that can be expected to be found within this game,none of these pictures are mine all credits to the authors who made them ,these pictures are only for reference.
I spy, with my little eye, something... That will take you far too long to find! So just read the comments!
over the years, many people (online and off) have asked me who my style icons are. i don’t really like idol/hero/celebrity culture, and so i’ve always managed to avoid answering the que…
A celebration of the brave, drunken pioneers who built our civilization one seemingly bad decision at a time, A Brief History of Vice explores a side of the past that mainstream history books prefer to hide. History has never been more fun—or more intoxicating. Guns, germs, and steel might have transformed us from hunter-gatherers into modern man, but booze, sex, trash talk, and tripping built our civilization. Cracked editor Robert Evans brings his signature dogged research and lively insight to uncover the many and magnificent ways vice has influenced history, from the prostitute-turned-empress who scored a major victory for women’s rights to the beer that helped create—and destroy—South America's first empire. And Evans goes deeper than simply writing about ancient debauchery; he recreates some of history's most enjoyable (and most painful) vices and includes guides so you can follow along at home. You’ll learn how to: • Trip like a Greek philosopher. • Rave like your Stone Age ancestors. • Get drunk like a Sumerian. • Smoke a nose pipe like a pre–Columbian Native American. “Mixing science, humor, and grossly irresponsible self-experimentation, Evans paints a vivid picture of how bad habits built the world we know and love.”—David Wong, author of John Dies at the End Product DetailsISBN-13: 9780147517609 Media Type: Paperback Publisher: Penguin Publishing Group Publication Date: 08-09-2016 Pages: 272 Product Dimensions: 5.30(w) x 7.95(h) x 0.75(d)About the Author Robert Evans is an editorial manager at Cracked.com. His articles rack up an average of sixty-four million views a year. He was a contributor to the bestselling You Might Be a Zombie and The De-Textbook.Read an Excerpt Read an Excerpt CHAPTER 1 Mother Nature: History's First Bartender The most important history lesson I ever learned startedwith a big white bucket of rotting fruit in the kitchen of my first apartment. I was nineteenat the time--too young to buy booze, but too old to spend my weekends sober. Itwas a conundrum. Sure, I knew people who were over twenty-one and willing tobuy me alcohol. But most of them were just as shady as you?d expect based onthe fact that they were willing to buy alcohol for teenagers. Also, I was poorenough that my options for affordable drinking were limited to six-dollarbottles of leaded vodka and, if I was really hard up, Boone's Farm. But a goodfriend of mine made beer in his kitchen, and he'd walked me through the basicchemistry of the fermentation process. I knew it started with yeast, theone-celled fungi that live in vast colonies, feast on sugar, and poop outalcohol. Brewers simply trapped yeast, a bunch of rotting sugary plant matter,and water in a container and let it all sit for a while until, eventually, beerhappened. I couldn'tafford to brew beer, though. A five-gallon batch cost upward of forty dollarsin ingredients, a fortune in teenager money. Thankfully, there was a dirtier,easier, route: I could buy a bunch of cheap fruit, mash it up, toss it into abucket with water and yeast, and let that turn into something foul butintoxicating. My friends and I called the resultant brew "hobo jug wine," andhere is the recipe we used: Ingredients 1 five-gallon food-grade plastic bucket 1 length of hose, a finger's width or so 1 smaller bucket Enough pineapples/oranges/apples/whatever fruit to fillup half the bucket Instructions Peel and chopthe fruit and fill the bucket half full of fruit. Mash it into a pulp, and thenadd water, and cane sugar, if you feel like really taking your sobriety totask. If you're as poor as I was, you can make do with grabbing five gallons' worth of fruit juice concentrate from the grocer's freezer in lieu of honest,God-fearing fruit. Drop a packet of yeast (Fleischmann's bread yeast works justfine) into the mixture, stir, and stick the top of the bucket on. This nextpart's critical: Booze gives off a lot of CO2 while it's fermenting. You'llwant to make a little hole in the lid of the bucket and run the hose out of itand into the smaller bucket filled with water. That hose will let enough CO2escape that your large bucket won't explode into shards of painful plastic-yshrapnel. (If you don?t run the hose into water, you'll get some fruit bitsspewed everywhere.) Alternatively, you can buy what's known as an airlock fromyour local brew store, as well as a five-gallon plastic brew bucket with a holealready in place. Either way, let the vile brew sit for two to four weeks. Tavia Morra My first batchof hobo jug wine burbled away in the kitchen for three weeks before we pulledthe top off and decanted it into bottles. I won?t pretend the brew smelledgood, but I'll remind you that I was nineteen and living in my first apartment.The smell of fermenting fruit was far from the worst odor to seep out of thatkitchen. All that mattered was that it worked. I'd crafted an alcoholicbeverage. It was slightlysour, a little sweet, and tasted more than a bit like bread mold. But it alsogave off the telltale burn of alcohol as it slid down my throat, and by thethird glass I was no longer sober and thus much less judgmental of the flavor.At the time, all I knew was that I'd cracked the code to being a drunk teenagerwithout any money. It was only years later, while researching this book, that Irealized my young self had inadvertently re-created something very close to thefirst booze our primate ancestors ever swigged. Ancient Alcohol in the Animal Kingdom Humans aren't the only species with an appreciation foralcohol, or even the only ones with a tendency to take that appreciation toofar. In 2002, a pack of elephants (young and male, of course) tramped into avillage in Assam, India, stole a bunch of wine, and went on a violent, drunkenbender that cost six people their lives. So alcohol problems aren't unique toHomo sapiens, but we're certainly the species that's taken alcohol thefurthest. It's easy toimagine some starving ancient human shoveling a handful of decomposing marulafruit down his throat and, a few seconds later, realizing he felt fuckingexcellent. But the story of humankind's introduction to alcohol actually startsmuch earlier, before men or women or anything remotely human ever existed. Ourability to metabolize alcohol, and thus get drunk, originated in some of thevery first primates on earth. The enzyme ADH4 is what lets us (and gorillas andmonkeys) digest alcohol, and the variation of this enzyme that lets our speciesappreciate the ethanol in a whiskey sour first showed up around ten millionyears ago. This means therehave been hominids drinking much longer than there have been human beings. Theobvious question is: Why did we hold on to this adaptation? The primates who firststarted using alcohol must've been rewarded for their ability to tolerate itand their desire to seek it out. And reward in that last sentence means "theyhad lots of tiny, drunken animal sex." A casual look at your city's main dragon a Friday night illustrates the most confusing part of this story: Drunkenpeople aren't good at anything but starting fistfights, puking out of carwindows, and having trouble with their erections. And yet alcoholis the one drug we know our primate grand-daddies and -mommies were doingmillions of years ago. So have we always loved drinking to excess? The mostlikely answer lies in the most aptly named theory in scientific history . . . The Drunken Monkey Hypothesis According to the "Drunken Monkey Hypothesis," there's adamn good reason our ancestors started drinking well before the evolutionarytime line's equivalent of five P.M. The Drunken Monkey Hypothesis (yes, that?sthe real name) states that regular drinking carried substantial benefits forour adorable, furry forbearers. By the timefruit starts fermenting, it's gotten absolutely as ripe as it's going to get.Ripe also means "full of sugar" and thus full of calories. You need a lot ofcalories when your whole day is spent swinging from trees and fleeing fromjaguars. After all, one of alcohol's most well known side effects is the beerbelly. Beer and wine and liquor are all dense with calories. A regular drinkinghabit combined with a regular eating habit leads to a much fatter animal.Humans today aren't huge fans of all those extra calories, but that's onlybecause whole gas stations full of them assault our waistlines on an hourlybasis. One of the greatchallenges for any species in the wild is simply not starving to death. Whenyou can travel from points A to B only by walking or running and have to huntand gather all your food, you burn a lot more fuel just staying alive. Alcoholguaranteed our ancestors more precious, life-giving calories. The telltalescent of fermentation was an easy way for them to know when a food was at itsmost caloric. Keeping a solid buzz was enough of an advantage that our simiangreat-[X]-grandparents developed noses specifically attuned to the odor ofethanol. Scientists haveeven gone so far as to confirm that drinking alcohol while eating food makesyou take in more calories than if you just did one after the other. Mixingbooze and food is such a good survival strategy that the only monkeys whofucked enough to pass on their genes were the ones who drank. And yes, there'shard scientific evidence to support that claim. Frank Wiens andAnnette Zitzmann, animal physiologists from the University of Bayreuth,Germany, noted in 2008 that pen-tailed tree shrews really seemed to prefergetting their calories from fermented fruit nectar than from anything else. Pen-tailed treeshrews are significant, because in addition to looking like the result of araccoon mating with a pear, they're considered to be the spitting image of thefirst preprimates, genetically speaking. And while these guys have a lot incommon with our earliest ancestors, they also share something with Russiandockworkers; namely, the ability to put away nine or more drinks in a nightwithout feeling it. The pen-tailed tree shrew lives its life like one gia
and i ain't a liar! I promise you this guys....If you eat this one time..you will not be able to go back to regular syrup!!! We went up to my mom's house and she fed
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skipsamerica: “SKIP’S”
Annie Oakley was an American frontierswoman and sharpshooter. She was born Phoebe Ann Mosey but changed her name to Annie Oakley and became a famous Tomas agent. Today, her name is synonymous with shooting matches and entertainment. Phoebe Ann Mosey (her birth name) grew up in Ohio. Her father died when she was young, so she started hunting game to help her family at the age of six. One day, Frank Butler, who was a marksman, came to the nearest town, and he offered anyone who could outshoot him
Sasha Luss in Anna (2019)
mood board made in c a l i f o r n i a http://www.pinterest.com/slufoot/ Instagram: @slufoot 𝘥𝘰𝘦𝘴 𝘯𝘰𝘵 𝘰𝘸𝘯 𝘢𝘯𝘺 𝘪𝘮𝘢𝘨𝘦 𝘶𝘯𝘭𝘦𝘴𝘴...
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A bow is pretty recognizable on sight. I mean, most people would probably know they’re looking at a bow as soon as they see it.But can you name the different parts of a bow? Do you know what the limb bolt is? How about the arrow shelf?We’ve got two basic diagrams here, where we’ve labeled some of the most common compon
Leigh Chapman doesn’t look like any seventy year-old screenwriter you’ve ever seen. Auburn-haired and svelte, she arrives for coffee clad in tight jeans, a loose-fitting blouse with only one butto…
Automatic Pistols of the World War
