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  1. seascribe:

    Wednesday night beer, potstickers, chocolate, and Beatles records with abigail-nicole

    (and the cats)

     
  2. michellemybellethebeatles:

    Jean Shrimpton, photographed by David Bailey, in New York, 1962.

     
  3. svff:

Doodle for Diana Wynne Jones’s 80th birthday (8/16/2014)

    svff:

    Doodle for Diana Wynne Jones’s 80th birthday (8/16/2014)

     
  4. dremoranightmares:

oh god i tried to explain i’d’ve and y’all’d’ve to a friend who is a korean exchange student and she just kind of stared at me in horror for a minute lmao

    dremoranightmares:

    oh god i tried to explain i’d’ve and y’all’d’ve to a friend who is a korean exchange student and she just kind of stared at me in horror for a minute lmao

    (Source: dntdodrugs)

     
  5. supercargautier:

    cats are squishy cartoon friends that live in your house with you and do rad stunts. if they like you they vibrate at you very loudly. this is somehow a real animal

     
  6. beastlyworlds:

    Drawing-break: Sophie Hatter, from Diana Wynne Jones’ Howl’s Moving Castle. I love the film, but I love how she talks to the hats in the book!

    Thank you yes yes yes

     
  7. 
Jenny Holzer, My arrogance knows no bounds and I will make no peace today, and you should be so lucky to find a woman like me 

    Jenny Holzer, My arrogance knows no bounds and I will make no peace today, and you should be so lucky to find a woman like me 

    (Source: bible-jpg)

     
  8. driftoffacliff:

    date someone who uses their turn signal

     
  9. the-exercist:

    Japanese Sweet Potato Buns from Bake with Paws:

    • 400g bread flour
    • 250g Japanese sweet potato, peeled, sliced, steamed and mashed
    • 40g caster sugar
    • 1 large egg
    • 1 tsp salt
    • 1stp instant active yeast
    • 160ml fresh milk
    • 60g butter
    • 1 egg white and 1 Tbsp water
    • Sesame seeds

    Method:

    1. Place ingredients in the bowl of your stand mixer and knead until it had come together and begining become elastic or let the machine knead for 15 mins.
    2. Set it aside to rise for 60 mins or till double in size.
    3. Punch down the bread dough to release the air.
    4. Divide dough into 12 equal portions and shape into balls. Place dough in 2 pans lining with non-stick baking sheet. Let it rise for another 45-60 mins or until dough is double in size.
    5. Brush the dough with egg white/water mixture and sprinkle with some sesame seeds on top.
    6. Bake at pre-heated oven at 170C – 180C for 25 to 30mins.
    7. Remove bread to cool on rack completely

    yassss

     
  10. (Source: black-culture)