carlix123

Cultura y un cachito de vida. Lo viejo, lo nuevo, lo interesante, lo simplemente divertido.
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Who I Follow
I’m the crazy one who thinks that words reach people.

I’m the crazy one who thinks that words reach people.

Anne Sexton (via likeafieldmouse)

#lol 

9gag:

If you fall…

¿quieres uno @gilguillen?

bobbycaputo:

THE 2013 WHISKY ADVENT CALENDAR

The holidays are filled with loud family members, packed parking lots and that same Mariah Carey album on repeat. To ease some of the stress, have a drink … or 24. The Whisky Advent Calendar is back for 2013 and will supply you, or the recipient of it, with a holiday season filled with delicious booze. Behind each window is a 3cl sample of whisky to look forward to each day in December leading up to Christmas. It’s also a lesson in discipline as you attempt to not bust open all the windows on December 1st or the day it arrives at your door. (Via.)

misplead:

everything will be okay xx

(via anjaruz)

really-shit:

BitTorrent Pro-Torrenting Billboards

Recently debuted in New York, San Francisco and Los Angeles, BitTorrents has brought up the piracy debate with their new ads. These ads show how the company is attempting to align itself with artists and the interests of the people, but other detractors still feel that these ads endorse the type of “piracy” which BitTorrent is known for promoting. 

pianoxamerica:

You owe it to yourself to do something #Remarkable with your life.

(via bobbycaputo)

qué bueno que los gatos no crecen más #lol @gilguillen

9gag:

Don’t get me wrong, I love it, but its just not the same anymore.

en una coffee shop cualquiera…. cc @gilguillen

photojojo:

What happens when you bring together the world’s best chefs, scientists, and photographers? A cook book like no other. Their creation, Modernist Cuisine: The Art and Science of Cooking, brings science lab technology to the kitchen.

The authors use everything from centrifuges to something called a “homogenizer” to cook food in entirely new ways.

Revolutionary Cook Book Combines Science With Food 

via Scientific American