enerjax:

Benedict making another dream come true: “Finally I can photobomb myself!” [x]

enerjax:

Benedict making another dream come true: “Finally I can photobomb myself!” [x]

(via dudeufugly)

Happy 7th birthday, Deathly Hallows!

(via emeraldcitynerdfighter)

(via celtictampon)

cry-now-watch-him-die:

Henry Rollins (video)

"As bad as life gets, life is fucking awesome man- You’re all breathing and that’s the coolest man. And you have to go with that cause there’s nothing else to go with. That’s the only break you get. You get to live tomorrow, you get to go on, you get to move forward and it might not seem like much but for me is.. right now is all I’m hanging on to- I want you to live two ways: long and strong.”

(via celtictampon)

unclefather:

how to kiss a boy

  1. grab his waist
  2. slip your hand in his pocket
  3. steal his wallet
  4. dont even kiss him
  5. just run

(via celtictampon)

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.


With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

1/2 Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

1/4 Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

3/4 Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

queenoftheshucks:

chaoticbanter:

catsbeaversandducks:

Comic by ©The Oatmeal

I laugh, but it’s frighteningly true

I can’t stop laughing

(via srirachapop)

accidently:

accidently:

littlebreadstick:

accidently:

my seventeenth birthday is in a few weeks…and I’m actually kind of sad…i really like being sixteen

but if your sixteen you cant be the dancing queen

thank u little bread stick that made me feel better 

image

this is the best thing to happen to one of my text posts

(via tbotofficial)

abbygubler:

ohrobbybaby:

The Sound of Music (1965)

tumblr fucked me up so bad i kept expecting something ridiculous to happen at the end like a still of her telling the kids to go fuck themselves smh

(via sunnysunshine4u)

orangewave:

it’s getting to that time of the year where everybody isn’t quite sure if they should be wearing coats or not like you’ll see some people walking around in t-shirts and others wearing coats and scarves like nobody is really sure if it’s actually getting cold out or not

(via tbotofficial)

vein13:

serenading-the-unicorn:

gymleaderkarkat:


What are you so afraid of!?

I’m REALLY sorry but it looks like they’re about to rap battle



it got better

vein13:

serenading-the-unicorn:

gymleaderkarkat:

What are you so afraid of!?

I’m REALLY sorry but it looks like they’re about to rap battle

it got better

(via sunnysunshine4u)

(via tbotofficial)