• The four horsmen of typos
    The four horsmen of typos
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  • This inspiring event took place in Farmington, Minnesota, USA.

    The Farmington High School robotics team built the custom wheelchair for Cillian Jackson, a 2-year-old boy with a genetic condition affecting mobility.

    They used parts from a toy car and open-source designs from the Go Baby Go program to create a motorized wheelchair tailored to his needs.

    The story gained national attention in early 2019.
    This inspiring event took place in Farmington, Minnesota, USA. The Farmington High School robotics team built the custom wheelchair for Cillian Jackson, a 2-year-old boy with a genetic condition affecting mobility. They used parts from a toy car and open-source designs from the Go Baby Go program to create a motorized wheelchair tailored to his needs. The story gained national attention in early 2019.
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  • Good to know....
    Good to know....
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  • App crashed and summed up the experience pretty well
    App crashed and summed up the experience pretty well
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  • Why do I feel this way?
    Why do I feel this way?
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  • You start work in 5 minutes
    You start work in 5 minutes
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  • meirl
    meirl
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  • Spanish Pulpo a la Gallega – Galician Octopus

    A signature seafood dish from Galicia, Spain — tender boiled octopus sliced and served over potatoes, seasoned simply with olive oil, paprika, and sea salt.

    Ingredients (Serves 2):

    * 1 pre-cooked octopus tentacle (or 1 small whole octopus)
    * 2 medium potatoes
    * Extra virgin olive oil
    * Smoked paprika (pimentón)
    * Coarse sea salt

    Instructions:

    1. Boil potatoes with skin until tender. Peel and slice into rounds.
    2. If using raw octopus, boil until tender (~45–60 mins). If pre-cooked, briefly reheat in hot water.
    3. Slice octopus into bite-sized pieces.
    4. Layer potatoes on a plate, top with octopus. Drizzle with olive oil, sprinkle paprika and sea salt.

    Spanish Tip:
    Use high-quality Spanish olive oil and smoked pimentón for authenticity.
    Spanish Pulpo a la Gallega – Galician Octopus A signature seafood dish from Galicia, Spain — tender boiled octopus sliced and served over potatoes, seasoned simply with olive oil, paprika, and sea salt. Ingredients (Serves 2): * 1 pre-cooked octopus tentacle (or 1 small whole octopus) * 2 medium potatoes * Extra virgin olive oil * Smoked paprika (pimentón) * Coarse sea salt Instructions: 1. Boil potatoes with skin until tender. Peel and slice into rounds. 2. If using raw octopus, boil until tender (~45–60 mins). If pre-cooked, briefly reheat in hot water. 3. Slice octopus into bite-sized pieces. 4. Layer potatoes on a plate, top with octopus. Drizzle with olive oil, sprinkle paprika and sea salt. Spanish Tip: Use high-quality Spanish olive oil and smoked pimentón for authenticity.
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  • Visa Restrictions Announced
    Visa Restrictions Announced
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  • Biggest small d*ck complex in history tried to compensate with a rocket
    Biggest small d*ck complex in history tried to compensate with a rocket
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