As someone who always freaks out about how many emails are in my inbox because I like being on top of my shit, I want to try this. I’ll letcha know how it goes, but so far so good. Oh, organization!

the bees are asking you personally to save them. thanks, mosa.

This is fantastic.  Made by Emmy C who also made this shirt I love so much.

They are way better than those cats. Happy Friday! This one goes out to Heather, my former coworker, who loves dog videos the most.

Yeah that’s a kid video. Look at her French! It’s better than yours.

I was also obsessed with Nazi Germany as a child. In fact, I used to pretend I was a Jew being smuggled out of Nazi Germany while on road trips with my mom (a kind German). Don’t know how the Egyptians got in there, though.

Thanks Drew for both of these.

1 million people have seen this, why hadn’t I?

30 Most Important Cats of ‘09. It’s good to recognize your cats. Via Buzzfeed.

• 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
• 4 cups fresh corn kernels (cut from about 6 large ears)
• 1 large garlic clove, minced
• 1 1/4 teaspoons coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese plus additional for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra-virgin olive oil
• 8 ounces tagliatelle or fettuccine
• 3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.