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RIP Marty the Nyan Cat
The Internet has lost a giant. The Fluffington Post was saddened to learn today that Marty, the inspiration for the popular Nyan Cat meme, passed away from Feline Infectious Peritonitis (FIP). He was 3 years old. Our hearts go out to his family.
Nyan on, Marty. Nyan on.
Photos used with permission from Chris Torres.
SCIENCE FACT: Giraffes Know the Weather Before Other Animals
According to scientists at the Birmingham Zoo in Birmingham, AL, giraffes do in fact know about the weather before most other flightless creatures in the animal kingdom.
“Owing to their extreme height, giraffes actually tend to get a slight heads up – if you’ll pardon my pun – about impending weather events,” said zoologist Wayne Hsieh. "But we’re talking nanoseconds here. It’s really negligible.“
Via Orangedrummerboy.
PHOTO OP: Life of the Party
Via antaresy.
REPORT: Cat Rethinking 500 Thread Count Comforter
Anouk the cat originally thought when it comes to bedding the higher the thread-count, the better. That’s why when she needed a new ensemble for her Queen-sized bed, she went with a 500-thread-count, triple down, Egyptian cotton sheet and comforter set.
Now she’s regretting that purchase, according to friends.
“What Anouk failed to take into consideration,” said Tammy Worloo, a source close to the situation, “is her rather slight body size. She is literally swimming in all those sheets. It’s too much for a little cat.”
Anouk has until next Wednesday to return the bedding to Bed, Bath & Beyond where she purchased the set.
Via twolittlemoos.
Deep Fried Tennis Balls Are Doggy Delicacy
Try to get a table a hip Upper East Side bistro Woof! these days and you may be out of luck. Every since the New York eatery was featured in Gourmet magazine last month, their tables have been booked weeks in advance. The reason? Deep fried tennis balls that Gourmet said were like, “little tastes of heaven.”
Renown canine chef Chewie, a golden retriever who received his culinary training at Johnson & Wales University in Providence, RI, invented the delicacy in 2010.
“They’ve been a mainstay on our menu since Chewie debuted them,” said restaurant manager and co-owner Neil Franken. “But it took awhile for the press to discover them. Now we can’t make them fast enough. We’ve actually started keeping a few tables aside each night for walk-ins, but the line is out the door.”
