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I was 17 when I wrote that,” she reminds me. “That’s the age you are when you think someone can actually take your boyfriend. Then you grow up and realise no one takes someone from you if they don’t want to leave.
Taylor talking about Better Than Revenge (via fearlessknightsandfairytales)
wolftyla:

a love like, me thinking of you, thinking of me, thinking of you type love.

wolftyla:

a love like, me thinking of you, thinking of me, thinking of you type love.

bemoretea:

Want to extend your dog days of summer?
Head to our Be More Tea Tumblr and tell us what you would do with an #ExtraSUNday for a chance to win one through 8/31. 

bemoretea:

Want to extend your dog days of summer?

Head to our Be More Tea Tumblr and tell us what you would do with an #ExtraSUNday for a chance to win one through 8/31. 

Follow me on : 
@theRipest

Follow me on :
@theRipest

disaffecting:

Sunrises outside my room are sometimes cool // 09.06.14

disaffecting:

Sunrises outside my room are sometimes cool // 09.06.14

spacemountaineer:

The entrance to Disneyland in 1965, when parking was only $0.25. You can just make out the Matterhorn underneath the “A”
via eBay seller nobleauction

spacemountaineer:

The entrance to Disneyland in 1965, when parking was only $0.25. You can just make out the Matterhorn underneath the “A”

via eBay seller nobleauction

disaffecting:

disaffecting:

lazy days ♡

THE NOTES WOAH WHAT THE HELL

disaffecting:

disaffecting:

lazy days 

THE NOTES WOAH WHAT THE HELL

masterchefonfox:

Submitted to MasterChef by sayattheexplorer
My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!
Larb with an international profile
Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful! 
Poutine with blue cheese
Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated. 
Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!

masterchefonfox:

Submitted to MasterChef by sayattheexplorer

My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!

Larb with an international profile

Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful! 

Poutine with blue cheese

Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated. 

Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!

seabois:

Lore (2013)

seabois:

Lore (2013)