View allAll Photos Tagged protips
Step 1: work out price of what item you want.
Step 2: push the buttons on the Octopus reader until it displays the price of the desired item.
Step 3: swipe your card on the reader.
Step 4: push the item selection button on the machine itself.
Step 5: item comes out.
Protip: failure to read instructions results in a few minutes of thinking "the bastard took my money".
Day 61: Wednesday, March 2, 2011: Appling Ranch Quality Eggs
This afternoon the kids and I went to my dad's so that I could wash his dog. Dad just had his hip replaced, see, and his dog got sprayed by a skunk this week, and Dad can't wash him, so the dog is living in his outside house until the smell fades. The peroxide and baking soda (thank you Internet) that I used on him today didn't cure him, but I think it helped. Protip: if you have to wash a dog that's been skunked, put a blob of VapoRub under your nose. Not only will you start a striking new fashion trend, but you won't smell a thing but Vicks during the whole endeavor.
After I had washed poor Roman, I took my camera for a walk to the old barn loft, which is full of interesting old curiosities and also a lot of rodent droppings that I hope are old enough to not give me hantavirus and make me die. (If I'm wrong, at least I'll be well-known in the medical community. Sort of. Are those flu-like symptoms I feel?)
This is an old crate, but it's not just any old crate: it's an Appling Ranch Quality Eggs crate, which means it's a piece of A LEGEND, and as much as I would like to have taken it home and displayed it prominently in my living room (it comes with its own dust, so it already matches the rest of the decor), it belongs nowhere as much as it does in this barn loft full of history and memories.
(The jars and the slanting light were bonuses.)
from left: Lina "Protip" Halim, Mohd "the Cheras Mangler" Yanto, Uzair "the Final Cut Pro" Sawal, Jason "Deadline" Chee, Farid "the Boomer", Shawn "the Boss" Chan, Jin "Crazy Dawg" Hackman, Alif "Lolwut" Omar, and the ever mysterious Rith.
as children, the RS (as the Raya Syndicate shall henceforth be called) raided open houses in search of loot and cookies. always resourceful,quick on their feet and fearless in their ringing of doorbells, the RS grew into an intimidating door-to-door organization striking terror into the hearts of all Eid festive households once every Muslim lunar year. warrants for their arrest have been gazetted every year, but no law enforcement agency in the Klang Valley has been able, or indeed willing, to apprehend them. they remain at large, and are armed and very dangerous.
base of operations: mobile; known to alternate between KL's many Left4Dead cybercafes.
Steve Lus @stevecbc 14h
Protip. If you are a protester, and wish to be noticed, copy this guy. pic.twitter.com/t00HjvJLZg
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caen i haz seom protips?!!?!1
that lines were the worst I believe I have ever seen. At one point Colonel Henry and I counted 10 people deep shoulder to shoulder. But the lines were longer than that for most of the day.
Facing a deep depression, the only escape we have is being alone for a while. I know I have been trough this, it is hard, no one can get you out of it once you are sucked in by it's terrible powers. Playing with people's heart is not cool, I kidd you not! Basic and main proposal if you find yourself in a deep depression state: get out, get out while you can, don't suffer, don't sacrifice yourself to them hell hounds, you were given a purpouse, you are here not for nothing but for something. That something is up to eatch of us to discover. Protip: Take pics, evolve, don't look back!
If this padlock still works at all, the snow is probably not helping. Protip: That weather-seal boot only works when the lock is pointing downward.
- PRESS L! -
So today, about ten of my friends came went over to Stephen's house and made this monstrosity of a calzone. We were inspired by Epic Meal Time. Fifty thousand Calories, twenty pounds of food, 20 inches of pure awesome.
PROTIP: don't overdo the sauce. use as little sauce as you can, it's just too much.
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
PROTIP- loading Kodachrome in the dark doesn't give you any more frames because they splice the rolls together.
The pumpkins and some of their favorite bands. Protip: The constellation are the signs of the zodiac.
Protip, if you are ever wanting everyone to look in your direction just stand next to a cute toddler. People couldn't take there eyes off her.
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
We didn't, because we parsed it as tacky, but neither of us can remember what Christa said on account of high emotion & excitement on the day.
We're told it was lovely!
From left to right:
Jake Kaufman (also known as virt) (en.wikipedia.org/wiki/Jake_Kaufman)
Disasterpeace
Wilbert Roget, II
Josh Whelchel (en.wikipedia.org/wiki/Josh_Whelchel)
Jeff Edward Ball
Andrew Aversa (also known as zircon) (en.wikipedia.org/wiki/Zircon_%28composer%29)
Grant Kirkhope (en.wikipedia.org/wiki/Grant_Kirkhope)
Danny Baranowsky
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Protip: The hotel bed tray is very convenient for emptying your pockets and sweeping crap off the bed when you stumble in blind-drunk at 2:30am.
via This Savannah hotel checks all the boxes for a phenomenal stay. I'm already thinking about when I can go back! ⛱⏳ Room: love that rooms have window seats overlooking all the action! Plus they've put the drawers under the window seat for storage and even the fridge for more of an open space in the room. Pool: lounging by the pool is a must. Get waist deep and still enjoy conversing with friends. Or get one of their cabanas for the afternoon. 👙 Eats: Rhett restaurant inside the hotel has amazing food the spicy mussels, scallops and pork belly, and the Snapper were lovely. We liked it so much we went back from brunch. The Croque Scarlett + brisket sandwich really filled us up for our drive home. Oh and their banana 🍌 bread with just a touch of salt was perfect! Protip: asked for a table outside if the temp is right. #Savannah #lifestyle #travel #traveler #traveling #atlanta #testdrive #instalife #instalux #instafood #lifedaily #luxurystyle #adventure #writer #roamilicious #influence #motivation #travelblogger #instainspo #explore #viral #instamotivate #instawriter #luxurytravel #instatravel #visitsavannah #savannahga #hotels #hotelblogger www.youtube.com/watch?v=oN1vUl9Bs3Q
ProTip: Home Depot. No, really. Even picked-over the roses are not too terrible, and reasonably priced (as in "we don't mark up our roses 200% on Valentine's Day like everyone else") to boot.
Theme: "Shadow"
Was having fun with my hand-made shadow puppet. This is Enderman from the video game Minecraft. Don't let the spooky appearance fool ya, he's a gentle soul. :)
As you can obviously see, this is not my proudest work. I just found out lighting are harder to control than I thought they would be. It's like a wild horse that need to be tamed. If you know how, they can be the best of ally in creating a great piece. For a beginner like me, the product would come out amateurish. But I am slowly learning. I looking forward to experiment more with controlled lighting in the future. Toodles!
p/s: Just a protip for anybody who wants a well-defined edges for their shadow puppet photography: 1) Move your light source as faraway from the the projected surface. 2) Move your puppet as close as possible to the projected surface. 3) The smaller your puppet, the closer you can move it to the projected surface.
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!
Going Ultralight: Always aim to save weight on your big gear items, but never overlook the small stuff. #packlite #ultralight #hiking #camping #protip bit.ly/2QSwpaN
Patricia Trijbits is the brains behind 'Where The Pancakes Are' - a pancake centric popup that has turned carbloading into some kind of religious ritual. I was invited to go down and find where the pancakes are (protip: they're currently at The Proud Archivistâ¦but not for much longer!). It is all very scenic and located by the Regents Canal, though I showed up on a bloody freezing Friday evening, so you couldn't really see all that much asides from light reflecting off of the water (which was also kinda cool)
So yeah - what's the big deal about pancakes, you ask? Good point - these are no ordinary crepes, or American style stacks. Oh no. They are 'Buttermilk Buckwheat Pancakes' - made using a blend of buckwheat flower, buttermilk and uhâ¦other stuff. These are, on their own, the best tasting pancakes I've ever had. Each one of them, if you were to take away the topping, is rich, creamy and thick, but not in the indigestion inspiring manner of the buckwheat pancakes I used to make at home. With the perilously placed topping they are almost entirely impossible to eat, which is part of the fun.
I tried a few different flavours, both sweet and savoury. For an idea of flavour combinations, think some topped with kumquat and Cointreau cream, or another topped with oak smoked salmon, chives, hollandaise, asparagus and red amaranth. Some seriously fkn gastro pancake shit going down here. They also do small stacks for children - tiny discerning children. With all the flavours on offer, I can't imagine pancake lovers not losing their shit completely over at least one of these.
Patricia, is an affable and outgoing woman with an unusual accent I eventually work out is Dutch. She told me about her experience of growing up in the 'pancake heavy' culture of Holland. The idea for WTPA supposedly was inspired by a trip to France (I think Britanny) - where the locals are very keen on enjoying their pancakes with a cold glass of cider. To this end she also seems to have some deal with Aspall Cyder because there are bottles of it everywhere. Ever had the 'Grand Cru'? It's bodacious.
She apparently has plans to start a restaurant (possibly in Fitzrovia) in the near future. If Patricia keeps or improves upon this level of quality, WTPA are gonna do very well indeed!