jathis:

cartel:

walking into the wrong class

image

THAT OWL LOOKS SO FUCKING

BEFUDDLED

(via uponsorrowfuleyes)

careydraws:

I made The Witches’ Daughters for Terrestrial, an anthology of earth-themed fantasy comics edited by Amanda Scurti. You can also read it at its forever home on my portfolio website.

The anthology debuted at SPX 2014, and now you can buy it here! It’s full of lovely comics and illustrations, and I’m very happy to be included in such good company. 

(via sunburstsky)

thevampsmajkl:

realhumanbaby:

Someone’s probably in love with you right now, even though you think you’re boring and stupid and smell bad most of the time, someone probably saw you last week and wiped their sweaty hands on the insides of their pockets and thought about your body under your clothing and about how you would look asleep in their bed

WHO

(via creepersgonnacreep)

kurotokyo:

It’s time for another Giveaway! I know I’m cutting it kind of close considering Halloween in next Friday but who doesn’t like free stuff?!

This giveaway features these awesome candles and potion bottles which you can learn to make in my YouTube video HERE. *It’s my first one so don’t expect some pro-type shit lol*

There will be two winners!

  • 1st place gets to choose 2 candles and 2 potion bottles.
  • Second place winner will get the 1 candle and the 2 potion bottles that remains.

Rules:

  1. Go check out my youtube channel! (I’ve been getting tons of messages about how I make my cosplays and I plan on adding tons of HOW TO videos!)
  2. Reblog as many times as you’d like!
  3. You don’t have to be following me
  4. You must be able to give me your full name and address otherwise I will get the package sent back to me
  5. Must live in the USA (sorry I have no money for international shipping)
  6. Must be an active blog/ no giveaway blogs!
  7. If you are chosen as the winner you have 24 hours to respond to me!

Giveaway ends October 29th, 2014 at 11:00PM (PST)

(via kurotokyo)

bakertothemount

bakertothemount

(Source: pompactionjohnny, via tindabox)

vegandirtbag:

hannahpaige:

vegandirtbag:

Pretty much

Aren’t you funny

I’m funny

vegandirtbag:

hannahpaige:

vegandirtbag:

Pretty much

Aren’t you funny

I’m funny

(via cynicism-isntwisdom)

bunnyfood:

pbthbthpbth

(Source: explodinghye, via krazykitsune)

evil-kemis:

i want to be a cool, supportive mom and gross-in-love wifey badass like Morticia when i grow up

(Source: m0ssytwigs, via itmeansroyalty)

peegaw:

masterchefonfox:


Submitted by Notions and Notations of a Novice Chef
For the final MasterChef mystery box challenge at home we have: Chorizo, Rosemary, Asparagus, Orechiette, AP Flour, Ground beef, Grits, Canned baby corn, Garlic powder, White rice and Butter.
It’s my personal favorite basket, since the ingredients are all pretty versatile and don’t have the tendency to point to one specific cuisine. My submission is pretty simple and uses three of the above as its main components. Let’s get started:
PARISIENNE GNOCCHI AND ASPARAGUS:
1 cup water
8 tablespoons salted butter
1 1/4 cup all purpose flour
1/3 cup grated Parmesan cheese
3 large eggs
2 tablespoon chopped parsley
1 1/2 tablespoon olive oil
1 lb asparagus
1 1/2 tablespoon unsalted butter
2 cloves of garlic, minced
Bring water and water to a boil in medium saucepan over high heat. Add in all the flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium low and cook while stirring until the dough pulls away from the sides of the saucepan.

Remove pot from heat and add in the eggs, one at a time, beating after each addition to prevent the eggs from curdling. Add in the chese and chopper parsley. Transfer the mixture to a piping bag fitted with a 1/2 inch tip.
Let mixture rest for 30 minutes at room temperature. Meanwhile, bring a large pot of lightly salted water to a simmer. Have a rimmed baking sheet ready on the side. Holding the bag over the boiling water, squeeze the mixture out and cut it off with a knife or scissor into 1-inch lengths and let them fall into to water. Continue cutting as many as you can in 1 minute, then stop.
When all the gnocchis have floated to the top, continue cooking for about 3 more minutes. Fish them out with a metal spider and transfer to rimmed baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough. Set aside to cool for another 30 minutes.

Trim and blanch the asparagus in salted water. Cut into bite sized pieces and set aside.
Heat the unsalted butter in a skillet over medium high heat. Add in the garlic and cook for 1 minute. Add the gnocchi and cook until brown and toasty. Add in the blanched asparagus and season to taste.


Grate some parmesan cheese or any cheese you like on top before serving.


Enjoy!

Last one!

peegaw:

masterchefonfox:

image

Submitted by Notions and Notations of a Novice Chef

For the final MasterChef mystery box challenge at home we have: Chorizo, Rosemary, Asparagus, Orechiette, AP Flour, Ground beef, Grits, Canned baby corn, Garlic powder, White rice and Butter.

It’s my personal favorite basket, since the ingredients are all pretty versatile and don’t have the tendency to point to one specific cuisine. My submission is pretty simple and uses three of the above as its main components. Let’s get started:

PARISIENNE GNOCCHI AND ASPARAGUS:

  • 1 cup water
  • 8 tablespoons salted butter
  • 1 1/4 cup all purpose flour
  • 1/3 cup grated Parmesan cheese
  • 3 large eggs
  • 2 tablespoon chopped parsley
  • 1 1/2 tablespoon olive oil
  • 1 lb asparagus
  • 1 1/2 tablespoon unsalted butter
  • 2 cloves of garlic, minced

Bring water and water to a boil in medium saucepan over high heat. Add in all the flour and stir with a wooden spoon until a smooth dough forms. Reduce heat to medium low and cook while stirring until the dough pulls away from the sides of the saucepan.

image

Remove pot from heat and add in the eggs, one at a time, beating after each addition to prevent the eggs from curdling. Add in the chese and chopper parsley. Transfer the mixture to a piping bag fitted with a 1/2 inch tip.

Let mixture rest for 30 minutes at room temperature. Meanwhile, bring a large pot of lightly salted water to a simmer. Have a rimmed baking sheet ready on the side. Holding the bag over the boiling water, squeeze the mixture out and cut it off with a knife or scissor into 1-inch lengths and let them fall into to water. Continue cutting as many as you can in 1 minute, then stop.

When all the gnocchis have floated to the top, continue cooking for about 3 more minutes. Fish them out with a metal spider and transfer to rimmed baking sheet. Drizzle with olive oil and toss to coat. Repeat with remaining dough. Set aside to cool for another 30 minutes.

image

Trim and blanch the asparagus in salted water. Cut into bite sized pieces and set aside.

Heat the unsalted butter in a skillet over medium high heat. Add in the garlic and cook for 1 minute. Add the gnocchi and cook until brown and toasty. Add in the blanched asparagus and season to taste.

image

image

Grate some parmesan cheese or any cheese you like on top before serving.

image

image

Enjoy!

Last one!

(via omni-pizza)

niisku:

the amount of sass in this screencap is overwhelming

niisku:

the amount of sass in this screencap is overwhelming

(Source: alien-jpg, via loveiknow)

saintbennithy:

bagleopard:

Avatar fans are just running all the “Toph is blind” jokes into the ground

but then again i guess that’s the only way she’ll be able to see them

image

(via tennantstype40)

themattyhealy:

WELCOME TO THE WILD RIDE FUCKBOY 

themattyhealy:

WELCOME TO THE WILD RIDE FUCKBOY 

(Source: spookee-skeleton, via tindabox)

girlwithalessonplan:

probabilitiesofcircumstance:

eros-turannos:

tzikeh |  carolxdanvers:

ABC’s new show, Galavant, for those who can’t get past the region lock on Youtube

I… it… you….

If someone mixed The Princess Bride with Spamalot! and threw in some Blackadder and finished it off with a dash of Mel Brooks, you might get something like this?

Or not….

image

i can’t stop smiling

…whaaaaaaat?!

I think I’m in love with a new show…

what the blazes?!

(via sunburstsky)


How To Deal With A Crush

How To Deal With A Crush

(Source: pablocazares, via theskunkcatcher)

er-c:

teacakes:

nativeamericannews:

Navajo Kindergartner Sent Home from School, Ordered to Cut His Hair
On Monday, a 5-year-old Native American boy was sent home on his first day of school and ordered to cut his hair short because it allegedly violated district policy, the boy’s mother said.The child, Malachi Wilson, an enrolled citizen of the Navajo Nation, had been looking forward to his first day of kindergarten at F.J. Young Elementary in Seminole, Texas.

THIS IS TERRIFYING AND HORRIBLE

to navajos cutting your hair is losing your knowledge..this is some boarding school shit

er-c:

teacakes:

nativeamericannews:

Navajo Kindergartner Sent Home from School, Ordered to Cut His Hair

On Monday, a 5-year-old Native American boy was sent home on his first day of school and ordered to cut his hair short because it allegedly violated district policy, the boy’s mother said.
The child, Malachi Wilson, an enrolled citizen of the Navajo Nation, had been looking forward to his first day of kindergarten at F.J. Young Elementary in Seminole, Texas.

THIS IS TERRIFYING AND HORRIBLE

to navajos cutting your hair is losing your knowledge..this is some boarding school shit

(Source: indiancountrytodaymedianetwork.com, via fuckyeahriotgrrrl)