I think he was a painter.

Since launching in 1977, Voyager 1 has traveled farther than any human-made object, crossing into interstellar space in 2012. Now, over 15 billion miles from Earth, it’s detecting something remarkable: a low-frequency “cosmic hum”. This eerie sound isn’t audible to human ears—it's a series of plasma waves picked up by Voyager’s instruments. These waves are generated when the solar wind—charged particles from the Sun—collides with the interstellar medium, the thin soup of gas and dust between stars. 📡 What’s causing the hum? Solar Wind Interactions: Collisions between solar particles and interstellar gas create ripples in space plasma. Cosmic Clues: The hum reveals key info about the density, composition, and magnetic fields of the space between stars. Thanks to Voyager 1’s Plasma Wave Science instrument, scientists now have a new way to explore the unseen structure of our galaxy. ✨ In a region no spacecraft has ever reached, Voyager is still sending whispers from the void—and we're listening.

No amount of Democrat “messaging” will appeal to the young men who are objectively evil

5 stars of pain

Thank God for twitter

"Think of how dumb the average person is, and realize half of them are dumber than that"

Madlad almost gets fired

It’s such an intimate moment

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Pistachio Ice Cream Creamy Homemade Pistachio Dream Ice Cream Ingredients: 1 cup shelled pistachios, unsalted 3/4 cup granulated sugar, divided 2 cups whole milk 1 cup heavy cream 5 large egg yolks 1/2 teaspoon almond extract 1/4 teaspoon salt A few drops of green food coloring (optional) Directions: In a food processor or blender, finely grind the pistachios with 1/4 cup of sugar until they form a coarse paste. Set aside. In a medium saucepan, combine milk and cream. Heat over medium until just simmering, then remove from heat. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until the mixture is pale and thick. Slowly pour about half of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C). Do not boil. Remove from heat and stir in the pistachio paste, almond extract, salt, and green food coloring if using. Mix well. Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 40 minutes (including chilling) Kcal: 320 kcal | Servings: 6 servings #pistachioicecream #homemadeicecream #creamyicecream #nuttydessert #summerdessert #icecreamlover #icecreamrecipe #pistachiodessert #frozendessert #dessertideas #sweettooth #icecreamtime #nutsinicecream #artisanicecream #frozentreat #cooldessert #summerrecipes #foodie #dessertlover #homemadedessert Nothing beats homemade Pistachio Ice Cream—rich, creamy, and packed with nutty flavor! Perfect for cooling off this summer! 🍦🌰💚