Japan’s ambitious space elevator project aims to revolutionize space travel by eliminating the need for rockets. Proposed by Obayashi Corporation, the concept involves building a 96,000-kilometer tether connected to a space station in geostationary orbit. Using ultra-strong materials like carbon nanotubes or graphene, a climber car would carry cargo and passengers from Earth to orbit—powered by electromagnetic motors and solar energy. If successful, the elevator could reduce launch costs by up to 95% and offer a safer, more sustainable way to reach space. With a target date of 2050, Japan hopes to pioneer this interplanetary infrastructure—turning what once seemed like science fiction into everyday reality. #SpaceElevator #JapanInnovation #FutureOfSpace #ObayashiCorporation #SpaceTech

Looking for a delicious seafood dish to warm your soul? Creamy Coconut Seafood Stew Ingredients: - 1 tablespoon olive oil - 1 onion, finely chopped - 3 garlic cloves, minced - 1 inch ginger, grated - 1 can (400ml) coconut milk - 1 cup vegetable broth - 1 tablespoon red curry paste - 200g shrimp, peeled and deveined - 200g fish fillets, cut into chunks - 150g scallops - 1 cup cherry tomatoes, halved - 2 cups spinach - Juice of 1 lime - Fresh cilantro, for garnish - Salt and pepper, to taste Preparation Steps: 1. Heat the olive oil in a large pot over medium heat. 2. Add the onion and cook until translucent, about 5 minutes. 3. Stir in the garlic and ginger, cooking for another minute. 4. Pour in the coconut milk and vegetable broth, and stir in the red curry paste. 5. Bring the mixture to a gentle simmer. 6. Add the shrimp, fish fillets, and scallops to the pot. 7. Cook for about 5-7 minutes, until the seafood is opaque and cooked through. 8. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts. 9. Squeeze in the lime juice and season with salt and pepper to taste. 10. Garnish with fresh cilantro before serving. Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with steamed jasmine rice or crusty bread for dipping. #creamyseafood #coconutstew #comfortfood

Conor McRapey gets owned

the 10/10 said she wanted a man who can cook

Every GODDAMN time...

A world away...  #MaryJaneWatson #Arachne #SpiderMan #NYC #SpiderVerse #MJandSpidey #JuliaCarpenter #MJ #SpiderWoman #Venom #MaryJane #PeterParker #Avengers #FantasticFour #SecretWars #Marvel #MCU #Comics #Cosplay #SciFi #CosplayGirl #Rooftop #Cyberpunk #NightPhotography

Lobster Alfredo Pasta Ingredients: 12 oz fettuccine pasta 2 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1½ cups heavy cream 1 cup freshly grated Parmesan cheese Salt and black pepper, to taste ½ teaspoon crushed red pepper flakes (optional) 2 cooked lobster tails, shells removed and chopped into bite-sized pieces 1 tablespoon fresh lemon juice Fresh parsley, chopped, for garnish Directions: Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Drain and set aside. In a large skillet over medium heat, melt the butter with olive oil. Add garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, season with salt, black pepper, and red pepper flakes if using. Stir until the sauce thickens slightly. Gently fold in the lobster meat and lemon juice. Cook for 1–2 minutes, just until lobster is warmed through. Add the cooked fettuccine to the skillet and toss until well coated with the creamy sauce. Serve immediately, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 635 kcal | Servings: 4 servings

“Don’t quote the Bible at me after I quote the Bible at you!”