Sometimes, Being A Fan Of Castiel Supernatural Has You On Your Knees Crying To God Because He Did Something

Listen, Jackles, we know you have something to announce, and the funniest possible venue just opened up…

My heart goes out to my American friends whose country is still somehow stuck on the “should you have access to life-saving healthcare if you aren’t rich?” debate

Becoming a fan of supernatural did such irreparable damage to my Spotify wrapped this year. Like, what do you mean my TOP 5 SONGS are all from that horrid creature of a show? I’m going to hit Jensen R. Ackles with my car.

don't make me panic WHY are people saying jared is going to be BALD in the boys ?? 😭 eric kripke don't you dare

Reblog if you want anon messages of what you would be the patron saint of

alicent feels the vibrations of rhaenyra kissing another woman and immediately goes to drown herself in the lake. real lesbian representation right there

My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

Man I’m tired of live action remakes

The Hollywood Reporter

Tom Holland’s West End Understudy Daniel Quinn-Toye Nabs Starring Role in Amazon MGM’s ‘Voltron’ (Exclusive)

Rawson Marshall Thurber, the filmmaker behind the Netflix hit 'Red Notice,' is directing the live-action adaptation, which will shoot this f

oh god its happening