pulp non-fiction
writing and reading etc. etc.
professional stuff at: www.lyndsiebourgon.com
pulp non-fiction
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annetdonahue:

THIS IS WHAT CHRISTMAS IS ALL ABOUT MOTHERFUCKERS
annetdonahue:

THIS IS WHAT CHRISTMAS IS ALL ABOUT MOTHERFUCKERS
annetdonahue:

THIS IS WHAT CHRISTMAS IS ALL ABOUT MOTHERFUCKERS
annetdonahue:

THIS IS WHAT CHRISTMAS IS ALL ABOUT MOTHERFUCKERS
annetdonahue:

THIS IS WHAT CHRISTMAS IS ALL ABOUT MOTHERFUCKERS
annetdonahue:

THIS IS WHAT CHRISTMAS IS ALL ABOUT MOTHERFUCKERS
annetdonahue:

THIS IS WHAT CHRISTMAS IS ALL ABOUT MOTHERFUCKERS
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PITCH
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jynnne:

"Part of me remained forever at Latitude 80 degrees 08 minutes South" - Admiral Richard Byrd
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jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
jynnne:

I’m wrapping up my time at a second Antarctic field camp, and I wanted to pause acknowledge the amazing ways people cook at the edges of the planet. At the penguin camp at Cape Royds, the three of us buried a cooler in the snow with our frozen goods, and used a Coleman stove to reheat frozen chiles rellenos. We stocked the tent shelves with canned goods and a pallet of Nabisco cookies. Each night, we hugely enlivened our dinner with Aftelier chef’s essences that Mandy Aftel was kind enough to send south with me. 
More recently I’ve been at a glacier camp at Lake Hoare, whose single wooden hut houses one of the most renown cooks in Antarctica, Rae Spain. Among her myriad other duties like managing helicopter drops and overseeing equipment repair, Rae cooks an incredible dinner for the science team every night. She squirreled away leftover citrus peels from earlier in the season to make into candied citrus, has jars of lemons preserving on hut shelves for her Moroccan recipes, a giant tub of sauerkraut fermenting under the coatrack, and she produces daily baked goods like rustic apple tarts and loaves of sourdough. In sum, I’m eating better here at the edge of a remote Antarctic glacier than most anyone anywhere in the world! 

Reblogging these posts forever, because I’m obsessed with Antarctica.
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"There is no designated time for anything in your life. You don’t have to have your first kiss at any certain time, you don’t have to get married in your 20′s and you don’t have to do anything just because other people think it’s best. In fact, you will be much better off if you just do what your heart says. The day you stop caring what other people think is the day their opinions don’t mean anything, because you’re not there to give them weight."
10 Things I Wish I Could Have Told Myself 5 Years Ago  (via thatkindofwoman)
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Slouch
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"Parks And Recreation is criminally underrated and one of the best ensembles on TV. They figured out how to make comedy out of people who like things, as opposed to the usual sitcom where it’s just people being awful to each other. Turns out passion can heighten things in the same way that conflict does. And that delights me."
Tim Carvell, head writer for The Daily Show (Rolling Stone Sept. 2013)
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Ghost
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"

You don’t have to get a job that makes others feel comfortable about what they perceive as your success. You don’t have to explain what you plan to do with your life. You don’t have to justify your education by demonstrating its financial rewards. You don’t have to maintain an impeccable credit score.

You have to pay your own electric bill. You have to be kind. You have to find people who love you truly and love them back with the same truth. But that’s all.

"
Cheryl Strand  (via ceedling)