what-do-i-wear:

Muse #32 Fall 2014 Photographer: Dan Martensen Stylist: Beth Fenton Model: Carolyn Murphy

what-do-i-wear:

Muse #32 Fall 2014
Photographer: Dan Martensen
Stylist: Beth Fenton
Model: Carolyn Murphy

(Source: miki-sato, via sosuperawesome)

pdlcomics:

Deception

tjpytheas:

vampire-gerard:

ask-dr-knockout:

meelo-dot-net:

a public service announcement

This.

You will only end up with mud on your palette and tears on your face

I remember having a beery discussion about why Black was called K and not B.

(via pricklylegs)

thugkitchen:

Summer is winding down but there’s still some sweet produce left out there. Go grab some goddamn nectarines and make this pasta while you still can, before all-pumpkin-everything season starts.
LATE SUMMER TOMATO NECTARINE PASTA 
Serves 4
1 pound pasta*
¼ cup pasta water**
 
1 pound cherry tomatoes, sliced in half, about 3 cups 
1 tablespoon olive oil
2 medium nectarines, chopped into bite-sized 
pieces, skin on, about 1 ½ cups
2 cloves of garlic
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
½ cup basil sliced into thin strips 
Cook the pasta according to the package directions or your instincts, whateverthefuck you normally do. Measure out your pasta water like we tell you below and set that shit aside. 
While your pasta is cooking, grab a large skillet or wok and warm it up over a medium heat. Add the oil. Throw in the cherry tomatoes and cook those little fuckers until they start to shrivel up a bit, about 4-5 minutes. Add the nectarines, garlic, and salt and cook for another minute more just to warm up the nectarines. Yeah, garlic and nectarines. Calm the fuck down and just trust the method. Now turn off the heat. Add the lemon juice and balsamic vinegar, then toss in the pasta. Start mixing that shit up as you add in the pasta water.
Fold in the basil and taste. Add more lemon juice, vinegar, basil, or salt. You know what you want to get the flavors right by you. Serve right away with some extra basil on top so it looks legit as fuck.
If you end up with leftovers, you can also enjoy this motherfucker cold. It’s damn delicious and involves no effort.
* Spaghetti or angel hair is best. Whole wheat is great if you roll like that.
** No, this isn’t some weird, fancy shit you buy at the store. Right before your pasta is done cooking, take a metal measuring cup and scoop up some of that water right in the pot and set it aside. All the starch in the water is great for filling out a light sauce so you don’t have to add a shitload of oil. You’re fucking welcome for that trick.

thugkitchen:

Summer is winding down but there’s still some sweet produce left out there. Go grab some goddamn nectarines and make this pasta while you still can, before all-pumpkin-everything season starts.

LATE SUMMER TOMATO NECTARINE PASTA 

Serves 4

1 pound pasta*

¼ cup pasta water**

 

1 pound cherry tomatoes, sliced in half, about 3 cups

1 tablespoon olive oil

2 medium nectarines, chopped into bite-sized

pieces, skin on, about 1 ½ cups

2 cloves of garlic

1/8 teaspoon salt

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

½ cup basil sliced into thin strips 

Cook the pasta according to the package directions or your instincts, whateverthefuck you normally do. Measure out your pasta water like we tell you below and set that shit aside. 

While your pasta is cooking, grab a large skillet or wok and warm it up over a medium heat. Add the oil. Throw in the cherry tomatoes and cook those little fuckers until they start to shrivel up a bit, about 4-5 minutes. Add the nectarines, garlic, and salt and cook for another minute more just to warm up the nectarines. Yeah, garlic and nectarines. Calm the fuck down and just trust the method. Now turn off the heat. Add the lemon juice and balsamic vinegar, then toss in the pasta. Start mixing that shit up as you add in the pasta water.

Fold in the basil and taste. Add more lemon juice, vinegar, basil, or salt. You know what you want to get the flavors right by you. Serve right away with some extra basil on top so it looks legit as fuck.

If you end up with leftovers, you can also enjoy this motherfucker cold. It’s damn delicious and involves no effort.

* Spaghetti or angel hair is best. Whole wheat is great if you roll like that.

** No, this isn’t some weird, fancy shit you buy at the store. Right before your pasta is done cooking, take a metal measuring cup and scoop up some of that water right in the pot and set it aside. All the starch in the water is great for filling out a light sauce so you don’t have to add a shitload of oil. You’re fucking welcome for that trick.

fuckyeahtoronto:

elpapelyanoestaenblanco: Winter Garden Theater, Toronto.

(via pricklylegs)

truebluemeandyou:

The Color Thesaurus for Writers and Designers from Ingrid’s Notes. The color blocks represent white, tan, yellow, orange, red, pink, purple, blue, green, brown, gray and black. Really interesting blog I’m going to pass onto writer friends. In her short bio she writes,

I have an MFA in writing for children and young adults from Vermont College of Fine Arts, and an MFA in screenwriting from Chapman University. I created this blog to share what I’ve been learning about the writing and publishing industry.

Here are more infographics writers have found useful:

fleurdulys:

Bride - Fyodor Antonovich Moller

fleurdulys:

Bride - Fyodor Antonovich Moller

(via gold-knuckles)

captcreate:

ERMARGHERD FEETIES!

captcreate:

ERMARGHERD FEETIES!

(Source: cocoloveyume, via pricklylegs)

likeafieldmouse:

Johnny Savage - Fallout

Artist’s statement:

Fallout is a series of photographs that considers the modern Irish landscape; a landscape where empty buildings stand like ruins, reminders of another time or place in history. Appearing like portals to a different world, they quietly haunt the periphery of towns and cities, anonymous, the same, in a limbo of dream and reality…”

allaboutrings:

Opal Dream Ring in 14k Gold
https://www.etsy.com/listing/165785280/opal-dream-ring-in-14k-gold?ref=shop_home_active_3

sosuperawesome:

Gemma Correll, on Tumblr

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