buzzfeed:

floateron:

frozenfontana:

iaintnopapaya:

Disney Princesses as sloths.

but why

why not

Jen Lewis is a mad genius.

humansofnewyork:

“No more excitement for me. No more parties. No more boyfriends. No more husbands. I just want some peace. I want to sit on the beach with a martini. No, not a martini— a glass of wine. Because wine is what they drink in Spain, and I want to be in Spain. I want a house on the beach in Spain where my kids can visit during the summer. Well, not the whole summer. I want a house on the beach in Spain where my kids can visit for two weeks every summer.”

humansofnewyork:

“No more excitement for me. No more parties. No more boyfriends. No more husbands. I just want some peace. I want to sit on the beach with a martini. No, not a martini— a glass of wine. Because wine is what they drink in Spain, and I want to be in Spain. I want a house on the beach in Spain where my kids can visit during the summer. Well, not the whole summer. I want a house on the beach in Spain where my kids can visit for two weeks every summer.”

Back To December (Split Album/Acoustic)
Taylor Swift

It turns out freedom ain’t nothing but missing you
Wishing I’d realized what I had when you were mine

:(

I will always lie in bed at night and think about how wrong I was.

prettygirlfood:

Giant Chocolate Freckle Cake
Makes 4 x15 cm pans (double recipe)240ml Coca-Cola255g unsalted butter, diced3/4 teaspoon baking soda280 self-rising flour, sifted30g cocoa powder, sifted300g superfine sugar2 large eggs120ml buttermilk1 teaspoon vanilla extractIn a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.Preheat the oven to180C. Grease and line your cake tins.Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.German milo butter cream230ml whole milk35g milo powder1 vanilla bean pods, split and scraped, seeds reserved for another use100g sugar20 custard powder1.5 whole eggs400g unsalted butter, room temperature¼ teaspoon kosher salt, or more to tasteIn a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.Assemby 2 recipes of the cola cake 1 recipe of the butter cream 400g dark chocolate ~200g sprinkles Baking tray Baking paper For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.

prettygirlfood:

Giant Chocolate Freckle Cake

Makes 4 x15 cm pans (double recipe)

240ml Coca-Cola
255g unsalted butter, diced
3/4 teaspoon baking soda
280 self-rising flour, sifted
30g cocoa powder, sifted
300g superfine sugar
2 large eggs
120ml buttermilk

1 teaspoon vanilla extract

In a medium sauce pan on low, bring the coke to a boil with the butter. One melted together stir in the baking soda, which will fizz, and set aside for 20 minutes.

Preheat the oven to180C. Grease and line your cake tins.

Combine the flour, cocoa and sugar in a large bowl, add the cola mixture and beat until smooth. In a separate bowl, beat the eggs with the buttermilk and vanilla. Pour in the flour mixture and beat everything to combine.

Pour the mixture to the prepared pan and tap to even the. Bake for about 20-25 minutes until risen and set and a skewer inserted into the center comes out clean. Run a knife around the inner and outer edges of the pan and set aside to cool for about 30 minutes. Place a cake stand or plate on top of the pan and invert it, and leave to cool completely.

German milo butter cream


230ml whole milk

35g milo powder
1 vanilla bean pods, split and scraped, seeds reserved for another use
100g sugar
20 custard powder
1.5 whole eggs
400g unsalted butter, room temperature
¼ teaspoon kosher salt, or more to taste

In a medium pot, bring the milk to a simmer along with the vanilla bean pods. Turn off the heat and set aside to steep for at least one hour. Dissolve milo in the sauce pan while still warm.

Strain the milk mixture into another bowl but reserves the vanilla pods. Scrap out the vnilla pods and set the goo aside.. Return the milk to a simmer. Whisk together the sugar, reserved vanilla bean scrapings, custard powder and eggs medium bowl.

Temper the milk in the egg mixture by pouring a steady thin stream of hot milk into the egg mix while whisking. Return the tempered egg/milk mixture back into the pot.Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.

In a stand mixer, beat it with the mixer paddle until room temp. This will take a while like 25 minutes. Beat it till it is creamy and stable.

Cut you butter into a small dice. Proceeded to add in the butter, one tablespoon at a time. Add the salt and continue to whip until the mixture is creamy and homogenous. 

Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.


Assemby 

2 recipes of the cola cake 

1 recipe of the butter cream 
400g dark chocolate 
~200g sprinkles 
Baking tray 
Baking paper 


For the tempered giant freckles melt your 1/3 chocolate till it reaches 47C. After dump in the remaining 2/3 and continue string for half an hour until it gets to 26C. Bring it back up to 30C to working stages. 

After spread well the chocolate on a baking sheet; before it sets sprinkles the sprinkles on the chocolate. Allow to set. Once set cut out circles in any size. Save remaining scrapes of chocolate for the sides of the cake. 

Place your cake on your cake broad. Trim and cut off the domes of the cakes; then divide in half. Fill and crumb ice each cake with German butter cream. Set in fridge for 1 hour. Once cool, press in your chocolate sprinkle circles in a graded order and cover the sides with left over chocolate sprinkle scrapes. Set in the fridge for 2 hours then serve.

Cardiac Arrest
Bad Suns

I’ve been tryin’ to keep my grip, yeah I think I’m over this

All Of The Stars
Ed Sheeran

indierocksanta:

All of the Stars by Ed Sheeran

kohenari:

"I can’t remember where I heard this, but someone once said that defending a position by citing free speech is sort of the ultimate concession; you’re saying that the most compelling thing you can say for your position is that it’s not literally illegal to express."
HT: DH.

kohenari:

"I can’t remember where I heard this, but someone once said that defending a position by citing free speech is sort of the ultimate concession; you’re saying that the most compelling thing you can say for your position is that it’s not literally illegal to express."

HT: DH.

There is only one god and his name is Death. And there is only one thing we say to Death: “Not today.” ― George R.R. Martin, A Game of Thrones

buzzfeed:

adulthoodisokay:

Never forget. 

buzzfeed:

adulthoodisokay:

Never forget. 

fyeahclintdempsey:

And while we’re on the subject of rapping, here’s a freestyle from XO about the USA v Ghana match.

"You think it’s cool to hate things. And it’s not. It’s boring. Talk about what you love and keep quiet about what you don’t."
Liberal Arts (2012)
humansofnewyork:

"What do you miss most about Brazil?""I’m not sure how to say in English. Can I email you?""Just try.""In Brazil. My people. Money or no money. Still happy."

humansofnewyork:

"What do you miss most about Brazil?"
"I’m not sure how to say in English. Can I email you?"
"Just try."
"In Brazil. My people. Money or no money. Still happy."

wonderous-world:

This adorable fennec fox kit was born at the Everland Zoo in Seoul, Korea. Photographer In Cherl Kim captured this little guy when he was first introduced to the public. The fennec fox is the smallest of all the world’s foxes, but its large ears, measuring 6 inches (15 centimeters) are what make it’s appearance so irresistible. Their ears however aren’t just for show, in fact, their distinctive, bat-like ears radiate body heat for cold nights and help keep the foxes cool from the hot sun during the day [Facts: National Geographic].

This is Algeria’s national animal and it makes me happy :)