Launchpad: This Is Your Captain Speaking, AND THIS IS YOUR CAPTAIN SHOUTING.

i literally can’t stop thinking about this video and i lose it every time

i’m so soft right now!

[i hate those credits in front of him. i love his face]

Stranger Things is now my new obsession

this is probably the best thing i have ever made

avatar + textpost 30/? 

1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19/ 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29

Steven Universe Wallpapers

👍 [NASA Image of the Day]

At the very centre of the image above is something incredible - a single, positively-charged strontium atom, suspended in motion by electric fields.

Not only is this an incredibly rare sight, it’s also difficult to wrap your head around the fact that this tiny point of blue light is a building block of matter.

The image was captured by physicist David Nadlinger from the University of Oxford, and it’s been awarded the overall prize in the UK’s Engineering and Physical Sciences Research Council photo competition.

To give you a little perspective on the size of this set-up, the atom is being held in place by electric fields emanating from those two metal needles on either side of it.

The distance between them is about 2 millimetres (0.08 inch).

The atom is being illuminated by a blue-violet laser. The energy from the laser causes the atom to emit photons which Nadlinger could capture on camera using a long exposure.

The whole thing is housed inside an ultra-high vacuum chamber and dramatically cooled to keep the atom still. Nadlinger took this photo through the window of the vacuum chamber.

To learn more, click here.

paprika hendl

This is the recipe I’ve been using for years for Paprikash. (a.k.a. Paprikás Csirke / paprika hendl) In respose to the current hype, I figured I’d share it with you all. Makes 6 servings.

Ingredients

Oil, butter or lard – 2 tablespoons

Chicken thighs, deboned & skin-on – 2 ½ to 3 pounds

Onions, thinly sliced – 2 (or 3 if small)

Hungarian sweet paprika – ¼ cup

Korean chili flakes – 2 teaspoons

Pastry flour – 2 tablespoons

Poultry stock, unsalted – 1 ½ cups

Red bell peppers, diced – 2

Salt and pepper – to taste

Sour cream – 1 cup

Lemon juice (optional) – 1 tablespoon

Directions

Heat the oil over medium-high flame in a large cast iron skillet. Add the chicken skin-side down and brown until skin is crispy, about 7 minutes. Remove to a board, and cut into bite-size pieces.

Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and beginning to brown. Stir in the paprika and flour and cook for 1 to 2 minutes.

Whisk in the stock in portions, breaking up any lumps. Add the browned chicken pieces, bell peppers. and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender.

Stir in the sour cream and lemon juice if using. Adjust seasoning and reheat over low flame. Serve hot with noodles or gnocchi.

Variations

Mushrooms can be added with the stock.

Kosher version: Instead of sour cream, use 50% more flour and 33% more lemon juice. For passover use potato starch instead of flour.