fandxmlyfictixnal:

i decided to just add a caption to little teenage dan

fandxmlyfictixnal:

i decided to just add a caption to little teenage dan

kawaiihelbig:

i feel this one spiritually

kawaiihelbig:

i feel this one spiritually

fauxhumanitas:

Deusas Gregas (Aphrodite, Artemis, Athena, Hera, Persefone) (2011) by Will Murai

lameust:

dw:

When someone gives you directions but you go the wrong way

image

 

RT if you a Catfish

(Source: p0w)

2014 so far

owzah:

fabuloushetahungary:

toroheicho:

omidtheamnesiacender:

punished-gagsy:

anguisant:

the-internet-addict:

smallvagina:

kawaiiibatman:

smallvagina:

January: Selfie Olympics

February: Flappy Bird

lets see how the rest of the year goes

March: No Oscar for Leonardo DeCaprio

image

April: it’s a metaphors, you’re a metaphors, we are a metaphor, if I see another metaphor I’m going to kill someone

May:

image

June:

image

Wonder how July is gonna be

i will keep reblogging this each month

image

There’s july

Im in me mums car

itscolossal:

New Conceptual Fine Art Photography from Oleg Oprisco

(Source: flesh-hierarchy)

divinedingo:

Snake

divinedingo:

Snake

(Source: everybody-loves-to-eat)

New Theme! :)

todayiwasinspired:

Chris Turnham; gig poster for The Decemberists (2009)

(via Chris Turnham)

todayiwasinspired:

Chris Turnham; gig poster for The Decemberists (2009)

(via Chris Turnham)

(Source: ohgoodgracious)

book-ofshadows:

Lughnasadh Recipe: Cinnamon Braid Bread [x]

Ingredients
2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
15 g fresh yeast (1 envelope active dry yeast)
1/8 cup (30 g) melted butter
1 egg yolk
Filling
1/4 cup (50 g) softened butter
4 or 5 tbsp sugar
3 tsp cinnamon
3 tsp grounded almonds or macadamias, optional

Directions
In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.
In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling. 
Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.
Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.
Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).

book-ofshadows:

Lughnasadh Recipe: Cinnamon Braid Bread [x]

Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 1 tbsp sugar
  • 15 g fresh yeast (1 envelope active dry yeast)
  • 1/8 cup (30 g) melted butter
  • 1 egg yolk

Filling

  • 1/4 cup (50 g) softened butter
  • 4 or 5 tbsp sugar
  • 3 tsp cinnamon
  • 3 tsp grounded almonds or macadamias, optional

Directions

  1. In a medium bowl stir yeast with sugar. Stir in the milk and then add the egg yolk and melted butter.
  2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.
  3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
  4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
  5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
  6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the nuts over the cinnamon filling.
  7. Roll up the dough and using a sharp knife, cut the log in half length-wise stopping 1/2 inch from one end to keep it together.
  8. Twist the two pieces, keeping the open layers exposed so the cut ends remain on top..Pinch the ends together and form a wreath.
  9. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
  10. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).