Curiosities, Food
ADVERTIsem*nT
Tuna waffles. Bananas with mayonnaise. Hot Dr. Pepper poured over slices of lemon. People can eat anything if they put their minds to it. Anything. Nothing proves this better than taking a gander at cooking recipes from the past that create spectacularly weird food combinations.
So we bring you [drum roll] adverts of strange foods from the not-so-distant past that will make you pity your parents, shout ‘Yuck!’, and have a whole new appreciation for living in the 21st century. It’s nice having the option of not eating Jell-O topped with mayonnaise and strawberries and—oh God, I think I’m gonna be sick—
Honestly, though, ham with bananas, as well as hotdogs in hot cheese soup both sound delicious. I’ll use these cooking ideas for my next soirée. So while I’m thinking of how to lose friends and deter people with my gastronomical genius (read: evil ways), scroll down and enjoy the weird foods from the 50s. Upvote your favorite disgusting food recipes and share this list with your foodie friends. And let us know in the comments which exotic foods you’d be willing to taste or if you’ve tried any of these things to eat before!
Bored Panda spoke to Professor Nathalie Cooke from McGill University to learn more about vintage foods. Scroll down for the full exclusive interview.
This post may include affiliate links.
#1
Seven-Up In Milk
Final score:
115points
POST
Beverly Beverly Community Member Follow
Back in the 50s/60s, my mother would make us "soda milk" all the time!
Vote comment up
60points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#2
Banana Candle
Final score:
95points
POST
Guglielmo Marconi Guglielmo Marconi Community Member Follow
It's a candle...
Vote comment up
95points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#3
Ham And Bananas Hollandaise
Final score:
85points
POST
Sparrow Flying Free Sparrow Flying Free Community Member Follow
Just. Why.
Vote comment up
103points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
According to Professor Cooke, vintage party food recipes from the 50s are “the result of food fashion—but not just of a food ‘fad.’” “That is, the basic flavor combination is something that reaches across the decades. What you’re describing may seem very odd to us in the 21st century, but the taste combinations—savory and sweet (tuna waffles, ham and bananas) or sweet and sour (mayo with lime) are surely very familiar.” The Professor continued: “There were ‘fads’ at mid-century: think of cookbooklets demonstrating how to decorate one’s ham with slices of canned pineapple, topped with the bedazzling red of a maraschino cherry, for example! And you don’t mention the jaw-dropping recipes incorporating marshmallows in main course dishes, recipes that were brain children of corporate marketing departments.”
#4
Terrine Of Garden Vegetables
Final score:
77points
POST
Shull GaRett Shull GaRett Community Member Follow
This looks promising. I mean we do have this sort of thing in Europe but it comes with meat and egg as well. This one here should be classified as almost a salad...
Vote comment up
66points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#5
Almonds In A Haystack
Final score:
69points
POST
Michael Muriett Michael Muriett Community Member Follow
Miracle whip is straight up disgusting
Vote comment up
102points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
ADVERTIsem*nT
#6
Igloo Meatloaf
Final score:
69points
POST
Nikki D Nikki D Community Member Follow
Depending on what the walls are made of, I don't immediately see a problem with this.
Vote comment up
187points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
“But if we were to create one of today’s favorites from scratch, say Pad Thai, we would start from the same basic taste combinations you describe in what at first glance seem like bizarre plate partners,” Professor Cooke explained how things haven’t changed as much as we believe. “Cooking bitter tamarind with water, raw sugar and fish sauce will build the basic foundation (sour, salty and sweet). To that one would add the requisite green onions, bean sprouts, and noodles—and likely some additional flavor notes such as shallot, garlic, and perhaps dried turnip (salty and sweet) to deepen the flavor.” Bored Panda was interested to hear the Professor’s thoughts about what foods future generations will find strange but that we seem to eat without any problem at all. “Perhaps that we try to ‘eat’ food without any taste at all—in the form of vitamin pills? Or drink it—in the form of smoothies? That we replicate the animal kingdom and encourage children to consume it—as gummy bears, cracker fishes, dinosaur eggs in oatmeal? That we continue to be mystified by the miracle of bread and milk?”
#7
Cup Steak Puddings
Final score:
64points
POST
Tecolote Tecolote Community Member Follow
Wow this looks horrific!
Vote comment up
65points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#8
Lettuce Salad
Final score:
63points
POST
Nikki D Nikki D Community Member Follow
"easy to empty" would also describe my stomach after eating this.
Vote comment up
72points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
ADVERTIsem*nT
ADVERTIsem*nT
#9
Lime Cheese Salad
Final score:
62points
POST
Tecolote Tecolote Community Member Follow
They're really playing fast and loose with the word 'salad' in these recipes!
Vote comment up
113points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
Professor Cooke also revealed what vintage party food recipe she personally likes best. “Our gang is always delighted when we’re invited to a winter party where someone serves ‘weenies’—those little sausages that swim in sauce in a serving dish, and one fishes them out with toothpicks. Every generation has its own fashions and quirks, whether we’re talking about food or clothes. When you’re surrounded by what’s supposedly normal and awesome, it’s hard to see that things are objectively weird and will change with the times. I’m sure that future generations will think that we’ve been eating peculiar things as well. Like vegetable chips (crisps if you’re British) made from beetroots. Or burgers that have mushroom caps instead of buns. Or anything super healthy and vegan.
#10
Crown Roast Of Frankfurters
POST
Sasy Sasy Community Member Follow
It is meltiiiinnnnggggg
Vote comment up
34points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#11
Celery Victor
1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips
Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.
In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.
To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips.4 servings (30 calories each).
CELERY VICTOR II
Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce.6 servings (25 calories each).
vintagerecipecards Report
Final score:
56points
POST
2WheelTravlr 2WheelTravlr Community Member Follow
With all that prep work the cook would literally be burning more calories making this dish than they would gain by eating it.
Vote comment up
81points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
ADVERTIsem*nT
#12
Philadelphia Cream Cheese
Final score:
53points
POST
Nikki D Nikki D Community Member Follow
They had me in the first half...Until miracle whip came up.
Vote comment up
46points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
To help you stay ahead of the culinary curve and keep on being a food fashion expert, here are some gastronomical tendencies to look out for in 2020, according to Forbes. Get ready to see lots of West African food on supermarket shelves, the continued rise of non-alcoholic drinks in bars, as well as healthier alternatives to the food that we usually give our kids. Oh, and you’re about to see butter become a buzzword. From watermelon seed butter to chickpea butter, you’re going to see lots of alternatives to palm oils. All in the interests of protecting orangutans and tigers who suffer when palm oil is harvested, of course. In no way is this buttery niche temporary and meant to make profit by appealing to people’s sense of empathy for the planet and its ecosystem. Who would even think that? Meanwhile, soy has been in the spotlight for far too long. It turns out that lots of people are allergic to soy, so some brands are moving away from it to ‘better’ alternatives like hempseed (it’s, like, everywhere now), avocado (no surprise there), and mung beans. And for all of you fellow carnivores out there, you’re about to see more and more burger joints adding plants and mushrooms to their meat mix before cooking. Funnily enough, I’ve been doing that for years and it’s delicious. ADVERTIsem*nT
#13
Ham In Aspic
Final score:
51points
POST
Nikki D Nikki D Community Member Follow
Is that a moat of shredded aspic?
Vote comment up
48points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#14
Ham ‘N’ Lima Bean Sadness Casserole
Final score:
51points
POST
Sparrow Flying Free Sparrow Flying Free Community Member Follow
I understand why it's called a "sadness casserole" now.
Vote comment up
90points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#15
Potato Fudge
Final score:
51points
POST
Kit Cassidy Kit Cassidy Community Member Follow
"...the natural goodness of nature's potato, the Potato" Wait...What?
Vote comment up
107points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#16
Tuna Mold
Final score:
46points
POST
Iggy Iggy Community Member Follow
I would've lost the will to live if that was put on the table!
Vote comment up
6points
Vote comment down
reply
View more commentsArrow down menu
#17
Cranberry Candles
Final score:
44points
POST
Toujin C'Thlu Toujin C'Thlu Community Member Follow
At least this one doesn't use Miracle Whip. But I highly doubt you'd be asked to serve it 'again and again'
Vote comment up
35points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#18
Hostess Tree
Final score:
43points
POST
Sasy Sasy Community Member Follow
Nothing to do here but laugh
Vote comment up
50points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#19
Frozen Cheese Salad
2 2/3 cups cottage cheese
8 ounces blue cheese
1/2 cup buttermilk
2 tablespoons chives
2 teaspoons grated lemon peel
1 teaspoon barbecue spice
1 teaspoon Worcestershire sauce
2 cups raw broccoli florets
Green pepper strips, to garnish
Let cheeses stand at room temperature for 30 min-utes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcester-shire, process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serv-ing. Unmold on serving platter. Surround with broc-coli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.
weightwatchers Report
Final score:
42points
POST
Sparrow Flying Free Sparrow Flying Free Community Member Follow
"Frozen" and "Cheese" don't go together.
Vote comment up
59points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
ADVERTIsem*nT
See Also on Bored Panda
19 Haunting Pictures That Showcase How The Most Beautiful Places Can Change After Being Abandoned
Mom Demands Her Whole Family Be Upgraded To First Class, Forcing 13-Year-Old To Give Up His Seat, But Gets Deplaned Instead
#20
Party Sandwich
Final score:
40points
POST
Something Something Community Member Follow
These are weird, but they can be good, like any other sandwich.
Vote comment up
34points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#21
Monterey Soufflé Salad
Final score:
40points
POST
Shull GaRett Shull GaRett Community Member Follow
So is that a souffle or a salad? It cant be both. It just cant.
Vote comment up
20points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#22
Chilled Celery Log
Final score:
38points
POST
Marky Mark And The Funky Bunch Marky Mark And The Funky Bunch Community Member Follow
My wife makes a similar dish called 'ants on a log' - its celery, stuffed with a cheese and with raisins or cranberries on the cheese. Its a nice, refreshing lunchtime snack.
Vote comment up
7points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#23
Perfection Salad
2 envelopes unflavored gelatine
1/2 cup sugar
1 teaspoon salt
1 can (12 oz) apple juice
1/2 cup lemon juice
2 tablespoons vinegar
1 cup shredded carrot 1 cup sliced celery
1 cup finely shredded cabbage
1/2 cup chopped green pepper
1 can (4 oz) chopped pimiento
1. In small saucepan, combine gelatine, sugar, and salt; mix well.
2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.
3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.
4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.
5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.
6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release.
Repeat, if necessary. Lift off mold. refrigerate until ready to serve. Makes 8 servings.
vintagerecipecards Report
Final score:
36points
POST
Crystal galvan mendez Crystal galvan mendez Community Member Follow
I'm trying to figure out why most of these recipes involve throwing a bunch of meat and vegetables in gelatin and calling it salad.
Vote comment up
85points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#24
Jellied Tomato Refresher
1 envelope unflavored gelatin
1/4 cup cold water
3 cups tomato juice
2 tablespoons dehydrated green pepper flakes
Artificial sweetener to equal 2 teaspoons sugar
2 teaspoons lemon juice
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon ground cloves
1/2 medium green pepper, cut in rings (optional)
Sprinkle gelatin over cold water to soften. Combine tomato juice. green pepper flakes, sweetener, lemon juice, broth mix, Worcestershire, garlic salt, and cloves in saucepan. Bring to a boil, then remove from heat. Add softened gelatin; stir to dissolve. Pour into bowl. Refrigerate until set. Just before serving. beat lightly with fork. Spoon mixture, evenly divided, into 4 dessert dishes. Garnish with green pepper rings, if desired. Makes 4 servings.
weightwatchers Report
Final score:
36points
POST
Olga K Olga K Community Member Follow
I'm starting to suspect that anything covered with some sort of jelly or turned into jelly was a hit those days))
Vote comment up
54points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#25
Salad Loaf
Final score:
36points
POST
SomeGuyinWY SomeGuyinWY Community Member Follow
And watch your company run like hell!
Vote comment up
55points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#26
Sweet And Sour Fish
INGREDIENTS:-
One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry
Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil
METHOD:-
1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.
vintagerecipecards Report
Final score:
34points
POST
Olga K Olga K Community Member Follow
Looks like the fish is screaming for help
Vote comment up
86points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#27
Prawn Stuffed Apples
Preparation time: 10 mins.
Main cooking utensils:
bowl, wooden toothpicks
For 6 people you need:
6 red-skinned eating apples lemon juice
Filling: 3 tablespoons thick mayonnaise
1 teaspoon tomato paste
dash Tabasco sauce
2 pickled cucumbers, finely sliced
4 stuffed olives, chopped
2/3 cup peeled prawns or shrimp
1 tablespoon chopped parsley
Garnish:
6 whole prawns or shrimp
6 stuffed olives
1. Cut off the tops of the apples, and scoop out the insides to hollow them.
2. Remove all core and pips and dice remaining flesh.
3. Sprinkle the apples with lemon juice to prevent discoloration.
4. Mix the chopped apple with all the other filling ingredients.
5. Just before serving, pile into the apple cases.
6. Decorate with prawn and a stuffed olive on a wooden toothpick.
TO SERVE: With a green salad.
TO VARY: Use same filling with addition of chopped celery or omit the olives and add extra chopped gherkins and a few capers instead.
vintagerecipecards Report
Final score:
31points
POST
Nikki D Nikki D Community Member Follow
I don't think those prawns in the picture are peeled..
Vote comment up
23points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#28
Piquant Herring Salad
Preparation time:15 mins.
Main utensil:sharp knife
For 4 people you need:
4 pickled herrings
1 small onion
1 eating apple
2 teaspoons lemon juice
1/4 pint soured cream (or 1/4 pint single cream and 1 dessertspoon lemon juice)
salt
white pepper
To pick 6 herrings:
Brine:2 oz. salt
1 pint water
Spiced vinegar:
1 pint vinegar, preferably white
1 tablespoon pickling spices
Fillet 6 large herrings, soak in the brine for 2 hours. Roll herrings, cover with cold spiced vinegar made by boiling vinegar and spices. Put into screw top jars with sliced onion, bay leaf. Leave 5-6 days.
1. Drain herrings. Cut in half lengthways; cut each half into 4 strips.
2. Arrange on serving dish.
3. Slice onion. Cover with boiling water, drain after 1 minute.
4. Core and slice apple, sprinkle slices with lemon juice. Reserve a few apple slices for garnish.
5. Blend rest of apple, onion rings, cream and 1/2 teaspoon lemon juice. Season well.
TO SERVE:Spoon dressing over herring pieces, garnish with apple slices – watercress may be used if desired.
TO VARY:Use yoghourt instead of soured cream, add a few capers and finely chopped gherkin to the mixture.
Pickled herring and beetroot salad:Mix chopped herrings with diced cooked potato, diced cooked beetroot, diced apples. Toss in mayonnaise.
TO STORE:Cover lightly with foil and keep in a cool place.
vintagerecipecards Report
Final score:
31points
POST
Lauren Misek Lauren Misek Community Member Follow
I'd actually eat this but my grandma was 100% Norwegian so that's how I was raised
Vote comment up
52points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
#29
Baked Bologna Jubilee
Final score:
30points
POST
Raine Soo Raine Soo Community Member Follow
Trying to jazz up bologna to the level of ham...
Vote comment up
2points
Vote comment down
reply
View more commentsArrow down menu
See Also on Bored Panda
New Landlord Demands Tenants Restore The Garden To Its Original State, Loses It When He Sees It's Now Just A Patch Of Dirt
6 Y.O. “Realizes Something Isn’t Adding Up” With Great-Grandparents Living Wealthy On Ordinary Jobs
#30
Silhouette Salad
Final score:
28points
POST
overcat overcat Community Member Follow
it's low calorie because no one eats any of it
Vote comment up
82points
Vote comment down
reply
View More Replies...
View more commentsArrow down menu
Note: this post originally had 72 images. It’s been shortened to the top 30 images based on user votes.
Anyone can write on Bored Panda. Start writing!
Follow Bored Panda on Google News!
Modal close
Add New Image
Modal close 
Not your original work? Add source
Publish
//=__('About the author', 'boredpanda')?>
Jonas Grinevičius
Follow
Jonas Grinevičius
Writer, BoredPanda staff
Storytelling, journalism, and art are a core part of who I am. I've been writing and drawing ever since I could walk—there is nothing else I'd rather do. My formal education, however, is focused on politics, philosophy, and economics because I've always been curious about the gap between the ideal and the real.
At work, I'm a Senior Writer and I cover a broad range of topics that I'm passionate about: from psychology and changes in work culture to healthy living, relationships, and design.
In my spare time, I'm an avid hiker and reader, enjoy writing short stories, and love to doodle.
I thrive when I'm outdoors, going on small adventures in nature...
Read more »
//=__('About the author', 'boredpanda')?>
Ilona Baliūnaitė
Ilona Baliūnaitė
Author, BoredPanda staff
I'm a Visual Editor at Bored Panda since 2017. I've searched through a multitude of images to create over 2000 diverse posts on a wide range of topics. I love memes, funny, and cute stuff, but I'm also into social issues topics. Despite my background in communication, my heart belongs to visual media, especially photography. When I'm not at my desk, you're likely to find me in the streets with my camera, checking out cool exhibitions, watching a movie at the cinema or just chilling with a coffee in a cozy place
Read more »
Show All Contributors
You May Like
Donata Ruzgaitė
Akvile Petraityte 🇺🇦
Mantas Kačerauskas
Popular on Bored Panda
Add your comment
POST
DemPugs DemPugs Community Member Follow
Gelatine salads/everything was such a huge fad in the 60's. Some of them make me want to gag. GELATINE SALAD!
Vote comment up
36points
Vote comment down
reply
Aileen Aileen Community Member Follow
Not to mention the large abundance of Miracle Whip.
Vote comment up
14points
Vote comment down
reply
Load More Replies...
baked rice baked rice Community Member Follow
Why is everything that shouldn’t be in gelatin, IN GELATIN?
Vote comment up
29points
Vote comment down
reply
Ceredwyn Ealanta Ceredwyn Ealanta Community Member Follow
My parents had these cookbooks. The answer is: It was basically very cheap and it could trick you into being full more. Jellied meats have been around for centuries, and preserving things in jelly was very common. A lot of this stuff is pretty gross, but from memory, you could overcome the gross once you were hungry enough. And that's basically it - you've got to suddenly work out a way to feed guests on nothing. Out comes the gelatin.
Vote comment up
24points
Vote comment down
reply
Load More Replies...
Full Name Full Name Community Member Follow
Somebody's in tight with the mayo/banana/unflavoured-gelatine lobby.
Vote comment up
12points
Vote comment down
reply
Load More Comments
POST
DemPugs DemPugs Community Member Follow
Gelatine salads/everything was such a huge fad in the 60's. Some of them make me want to gag. GELATINE SALAD!
Vote comment up
36points
Vote comment down
reply
Aileen Aileen Community Member Follow
Not to mention the large abundance of Miracle Whip.
Vote comment up
14points
Vote comment down
reply
Load More Replies...
baked rice baked rice Community Member Follow
Why is everything that shouldn’t be in gelatin, IN GELATIN?
Vote comment up
29points
Vote comment down
reply
Ceredwyn Ealanta Ceredwyn Ealanta Community Member Follow
My parents had these cookbooks. The answer is: It was basically very cheap and it could trick you into being full more. Jellied meats have been around for centuries, and preserving things in jelly was very common. A lot of this stuff is pretty gross, but from memory, you could overcome the gross once you were hungry enough. And that's basically it - you've got to suddenly work out a way to feed guests on nothing. Out comes the gelatin.
Vote comment up
24points
Vote comment down
reply
Load More Replies...
Full Name Full Name Community Member Follow
Somebody's in tight with the mayo/banana/unflavoured-gelatine lobby.
Vote comment up
12points
Vote comment down
reply
Load More Comments
Popular on Bored Panda
Trending on Bored Panda
Newsletter
Stay Tuned to Your Favorite Categories
More categories Subscription arrow right
Thank you! You've successfully subscribed to newsletters!
By entering your email and clicking Subscribe, you're agreeing to let us send you customized marketing messages about us and our advertising partners. You are also agreeing to our Terms of Service and Privacy Policy.
Also on Bored Panda
