Findings Staws

Anonymous said: what kinda gurls are you into. what's yo type.

caseyanthonyofficial:

Like a girl with full sleeve tattoos who’s a part time drug dealer and has slutty eyes and always looks tired and has a scouse accent and hates her father.

crumplehornedsnorkacked:

what is nega-ohio please tell me

crumplehornedsnorkacked:

what is nega-ohio please tell me

(Source: twitter.com, via wiratomkinder)

poetryconcrete:

Bunker, photograph by Marc Wilson, in Portland, Dorset, England.

poetryconcrete:

Bunker, photograph by Marc Wilson, in Portland, Dorset, England.

(via wiratomkinder)

mastercatscinema:

Jumping: Beginner level

mastercatscinema:

Jumping: Beginner level

hotdadcalendar:

I’m actually concerned for boys who complain about how different girls look without makeup. Like did you think eyeshadow permanently alters a girls eyelid? Are you frightened when people change clothes

"Are you frightened when people change clothes"

"Terribly"

(via wiratomkinder)

4gifs:

[video]

"Woah, shit… That was Paul. The fuck, Paul? Don’t even care. Fuck you, Paul.”

4gifs:

[video]

"Woah, shit… That was Paul.
 The fuck, Paul? Don’t even care. Fuck you, Paul.”

(Source: ForGIFs.com)

caseyanthonyofficial:

There’s a 4 year old sitting next to me who is trying to open the window. Were on a plane you idiot we’d all die.

redefiningfood:

Her final stand: L’esprit de Noël Chocolate Tart

With dark chocolate Glaze and Ganache atop Praline Feuilletine in Sweet Almond Pastry Dough, layered with a beautiful gold-specked Cacao Nib Tuile, decorated with a Tempered Dark Chocolate ball filled with Mascarpone Cacao Whipped Cream and covered with Red-Gold Colored Cacao Butter, and a curve of patterned tempered Dark Chocolate. 
This was my mother’s final exam piece! She’s finally done with her Le Cordon Bleu Superior Pastry course and with this creation I’m fairly sure she will more than pass - I’ve watched her practice for weeks and weeks on end, baking the sweet almond pastry dough to tart perfection, double boiling more dark chocolate than I care to remember and tempering them in moulds which would only sometimes yield the desired shape, and basically exiling herself from a social life to the library where it was cool enough to assemble her complicated chocolate tart. As this is her own recipe perhaps I will be posting it soon,  but for now I’ll just celebrate with her in the L’espirit of freedom! 

redefiningfood:

Her final stand: L’esprit de Noël Chocolate Tart

With dark chocolate Glaze and Ganache atop Praline Feuilletine in Sweet Almond Pastry Dough, layered with a beautiful gold-specked Cacao Nib Tuile, decorated with a Tempered Dark Chocolate ball filled with Mascarpone Cacao Whipped Cream and covered with Red-Gold Colored Cacao Butter, and a curve of patterned tempered Dark Chocolate. 

This was my mother’s final exam piece! She’s finally done with her Le Cordon Bleu Superior Pastry course and with this creation I’m fairly sure she will more than pass - I’ve watched her practice for weeks and weeks on end, baking the sweet almond pastry dough to tart perfection, double boiling more dark chocolate than I care to remember and tempering them in moulds which would only sometimes yield the desired shape, and basically exiling herself from a social life to the library where it was cool enough to assemble her complicated chocolate tart. As this is her own recipe perhaps I will be posting it soon,  but for now I’ll just celebrate with her in the L’espirit of freedom! 

(via lunch-time)