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ask me about my 1374 saved drafts

@kaybirdie / kaybirdie.tumblr.com

mid twenties • IndigeQueer • content may be 18+
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Reblogged gallusrostromegalus
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Its come to my attention that a lot of people do not know how to deal with a hot car in summer. A lot of people will get back to their car, after hours of it being parked in the full sun, and will open the door to be blasted in the face with furnace-level temperatures, and you'll just clamber in and shut the doors and leave the windows closed and you'll start driving that thing, and you'll wait for the air-conditioning to battle and overcome the heat.

Thats. Insane to me.

The inside of a car can get up to 40°C/104°F hotter than the outside temperature. Why would anyone get inside that????? It's gonna take your air-conditioning at least half an hour to combat that and bring the temperature down to something even remotely reasonable, and in the meantime you're sitting there risking heatstroke.

Now, I understand that it's currently winter in the northern hemisphere, which is where most of this site lives, but a) I'm in the southern hemisphere and today was Lots Of Degrees, and b) y'all should read this now and commit it to memory or queue it to reblog in summer or whatever, because it boggles my mind that some of you get into a car whose interior is literally oven-hot.

So!!!! Some tips!!!!!

  • Get a sun visor. One of the big ones that goes inside your windshield. You will not believe how much cooler those things keep your car. Get one, use it. Leave it to bounce around in your back-seat on cooler days, but have it on hand for the stinkers. They range in price but two-dollar stores usually have them for pretty cheap.
  • Leave the windows of your car cracked open. It doesn't have to be much. Literally just the tiniest amount will mean that the heat building inside your car has a way to escape, meaning the interior temp will naturally be kept lower. The larger the opening, the better, but depending on the neighbourhood you're parking in, maybe it would be better to have them open just a sliver. Even the tiniest crack will help. Ever tried warming up an oven with the door open? It doesn't work well. This is the same concept. If there is a way for the hot air to escape, the inside of your car will stay a lot cooler than it otherwise would have.
  • If you're fancy enough to have an openable sunroof (that's the dream) then leave that open a bit as well.
  • Youve just gotten back to your car and opened the door, and its hot as fuck in there. Open another door, ideally on the other side of the car, and let the hot air escape. If you can open all four doors and the boot, then thats even better. A bunch of the hot air will flush out. Not all!!! But a lot. Give it anywhere from a few moments to a few minutes, depending on how much of a hurry you're in.
  • Get in, start the car, open all the windows. Yes, even if you hate having the windows open.
  • Put the air-conditioning on full blast, and make sure the recycle is turned OFF. This means it pulls fresh air from outside the car (hot, but less hot than inside) and pumps that into the car, further displacing the heat inside the vehicle.
  • Start driving, still with the windows down. Once you get up enough speed, the force of the air from outside coming in will blast the rest of the excess heat out of the car.
  • The temp inside the car will now be roughly equivalent to the temp outside the car. Still hot!!!! But MAJORLY less so, and majority more handle-able by your air-conditioner.
  • Put all your windows up, and switch the air-con over to recycle. This means it takes the air in the car and cools it, then spits it back into the car, meaning that with each cycle, the air gets progressively cooler a lot faster.

If you do this, your car will be a hell of a lot more comfortable a hell of a lot sooner than it would be if you got into a 60°C/140°F cabin and just.... endured that, until your aircon could overcome it.

This post has been brought to you by an Australian who knows not one but TWO people who get into 60°C cars and wait 15 to 30 minutes for their car to drop back down to a temperature that's even REMOTELY tolerable.

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Until like a month ago I lived in Phoenix, Arizona where it hit 99° before the end of March this year. Almost nobody cracked their windows. I've never understood why.

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Reblogged alphamalegrindset
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you don’t gotta tell me to boycott the Nintendo prices by not buying bc i don’t have the money to get them anyways

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‘guys don’t spend 600-700 dollars on the new nintendo products to send a message’ im way ahead of you man

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Reblogged alphamalegrindset
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A quick update for all my fellow r/196 migrants about how things are going back in the motherland. A saga has unfolded:

It began with a basic hornypost, and a comment under said post:

So, the fatal BreadSlice was getting clowned on in the replies, until:

So yeah, the more things change the more they stay the same I guess.

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Reblogged nothorses
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i have a job interview in 2 minutes i’m gonna cry

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this is what i saw immediately after leaving the interview. do you guys think it’s a good omen

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Reblogged humanradiohead
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"you're really scraping the bottom of the barrel" girl i am living that balsamic life, that's the mommy down there at the bottom.

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#are you havinf a stroke or am i i can NOT understand this

Balsamic vinegar is made by aging a reduced grape syrup in barrels with "mother", which is a kind of bacterial slime that develops naturally in the vinegar over time. True balsamic vinegar goes through a very particular process of aging it in a series of smaller and smaller barrels, transferring it from one barrel to the next either every year, or every few years, depending on the process, and then adding fresh syrup to the largest barrel and continuing the process. The slimy film that forms on the insides of the barrels is the mother, and due to the increased concentrations over the years, the mother in the smallest barrel is most potent, and is sometimes partially removed and used to seed new batches of vinegar, so production can be expanded. Scraping the mother from the bottom of the barrel is how you multiply the goodness, the sweetness, and the quality of your balsamic.

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If you've ever bought a bottle of apple cider vinegar and thought "what's that cloudy stuff at the bottom?", that's the mommy <3

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This is also a part of what makes a high quality balsamic, well, high quality. And part of what makes it expensive. Good quality balsamic is all about age, both the age of the batch itself, and the age of the mother that seeds it. Balsamic has to be at least 12 years old, but you can age it much longer, and many places do. As for the mother, that requires literal lifetimes. Some of the oldest balsamic producing families in Modena have mothers that have been kept alive for centuries, passed down through the generations to seed new batches year after year after year, hundreds of years over. The bacterial cultures develop unique and incredible flavors in this time, and you can really taste it in the end product. It's the kind of flavor and quality only age can offer.

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we have entered laika's autism zone. u will learn food and cooking facts, whether you want to or not.

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Reblogged
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What's the Bird?

Location: West Texas

Date: Summer

We ask that discussion under questions be limited to how you came to your conclusion, not what your conclusion was.

Happy Birding!

Keep the game alive! Submit a bird HERE

Bird-506 graciously submitted by @nohriantomatoes

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