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I'm a college student with a Tumblr problem, who should be doing homework...

ninjakato:

ruaniamh:

kaymonstar:

I keep laughing.

HERE COMES THE AIRPLANE

"EAT THE FUCKING BISCUIT MEATBAG!!!"

ninjakato:

ruaniamh:

kaymonstar:

I keep laughing.

HERE COMES THE AIRPLANE

"EAT THE FUCKING BISCUIT MEATBAG!!!"

(Source: quevidamastriste, via kar-kat-dennings)

— 5 days ago with 472883 notes

hypotheticalyiff:

peetamellarkeys:

birdthenerd:

I have never reblogged something so fast in my life

it’s exactly what you think it is

(via speightdaysaweek)

— 5 days ago with 261205 notes

lovelylazerlady:

sailorfailures:

thetrekkiehasthephonebox:

Ever hear of LookHuman? You probably know them as the website that has apparel and accessories with catchy slogans and phrases that fit right in with the tumblr community’s sense of humor.

Well, that’s because a large number of those catchy slogans and phrases, along with artwork, were made by tumblr users and used without credit or permission.

That’s right: LookHuman repeatedly and routinely steals/plagiarizes and profits off the work and words of others.

Don’t believe me? Take a look:

  1. Original Post on tumblr:image
    (source)
    Stolen by LookHuman:image
  2. Original Post on tumblr:image
    (source)
    Stolen by LookHuman:image
  3. Original Post on tumblr:image
    (source)
    Stolen by LookHuman:image
  4. Original Post on tumblr:image
    (source)
    Stolen by LookHuman:image
  5. Original Post on tumblr:image
    (source)
    Stolen by LookHuman:
    image
  6. Original Post on tumblr:image
    (source)
    Stolen by LookHuman:image
  7. Original Post on tumblr:
    image

    (source)
    Stolen by LookHuman:
    image

And this is just a short list of the examples I could find easily.

They have also stolen work from other websites as well:

Original Shirt:

image

(source)

Stolen by LookHuman:

image

LookHuman is a company that preys on artists. They profit off other people’s work. None of the money from their sales go back to the original artists or originators of the artwork, slogans, and phrases they use. None of these people were credited.

Bottom line: See a cute shirt with a catchy phrase on LookHuman’s website? Chances are it’s already being sold by the original poster.

Don’t like seeing companies like this thrive? Don’t allow them to.

Email: help@lookhuman.com

Facebook: https://www.facebook.com/lookhumandotcom

Tumblr: http://lookhuman.tumblr.com

Twitter: https://twitter.com/look_human

Mail:
122 N Grant Ave
Columbus, Ohio 43215
United States

Tell LookHuman that you do not support art theft and plagiarism, and demand that they stop engaging in these practices. Refuse to buy from their store until they change their policies and begin crediting the artists whose work they are profiting off of.

Protect artists.

Support artists.

Boycott art thieves.

LookHuman has a lot of Sailor Moon-related prints as well and it’s frustrating when they pop up here, because I know Sailor Moon fans just want cute clothes but a lot of the ideas on them are just recycled from other uncredited bloggers.

I honestly wasn’t aware of this, and I’m glad I found this before I ended up buying some of this stuff..hrmmmm 

(via kar-kat-dennings)

— 5 days ago with 24322 notes

asapscience:

raccoon-eater:

lacigreen:

lalatinafeminista:

toomanyfuckscrusader:

hiddlefun:

cloudcuckoolander527:

talisguy:

Signal boosting in case anyone needed to know this. 

This is informative as heck. Show this to everyone!

This is actually some great info! Why can’t they teach this kind of thing in school??

Wow, I’ve taken health and sex ed three times during my educational process and never learned any of this. Thanks.

Definitely some important information here!

this is supa awesome.  i do think it should be noted that side effects of EC *really* vary.  when I took EC I didn’t have any symptoms whatsoever.  

The more you know~

*High five.* This is amazing. We also did a video about EC if you’re interested, although, TBH, the above pretty much covers it. 

(Source: rememberthstars, via kar-kat-dennings)

— 5 days ago with 226912 notes

vinebox:

Literally I Cant Ew

(via speightdaysaweek)

— 5 days ago with 179910 notes

caledoniaseries:

deanthedemon:

coelasquid:

nanibgal:

howardhill101:

amymexy:

mr-egbutt:

ascenti:

totallyfubar:

paragonpostcards:

helioscentrifuge:

Sorry not sorry.

The men of tumblr unite. Because this is more than fighting the patriarchy, this is fighting for the voice of the people.

image

*Phone rings*

image

THE FUCK DID YOU SAY THE PATRIARCHY WAS UP TO?

image

I’M ON MY WAY.

*Banana Rings*

Who is this how did you get this numb—THE PATRIARCHY IS DOING WHTA

SAVE SOME PATRIARCH BLOOD FOR US

3:01PM SYDNEY TIME

Hello?

Patriarchy WHAT?!

AW HELL NO

I’M COMIN YOU MOTHERFUCKERS I DON’T EVEN CARE IF THEY DON’T LET ME ON A PLANE

Fucking bro strider come out!! Omg HAHAHAAH I love theses guys

Meanwhile In England……


"Jolly great bit of Tea"

-Phone Rings- 

"THE PATRIARCHY DOING WHAT!?!!?!?!"

"Those Bloody Wankers!!!!!!"

"It Looks Like Tea Time Is Going To Have To Wait"

"It’s A Jolly Good Thing I kept My Old Equipment…."

"All Right Old Chaps, Im On My Way!!!"

"TALLY-HO!!!!!"

I just reblogged this, but IT GOT BETTER.

I almost started crying at that last guy.

Where the fuck are these people getting all these weapons

GLASGOW, SCOTLAND. THE AFTERNOON.

image

OUR TRADITIONAL 3 PM DAILY STREETFIGHT WITH BUCKIE!

image

BUT HARK! WHAT INTERRUPTS OUR GLORIOUS TRADITION? BAGPIPES? NO! THE PATRIARCHY!

image

WE ALL WEAR SKIRTS OVER HERE. REMEMBER WHEN WE WERE CALLED THE LADIES FROM HELL?

image

— 5 days ago with 456728 notes

tango-mango:

We’ve been camping twice this summer. Each time we took everything needed for making s’mores, but both times we returned with everything unopened. Not once did anyone even dangle a marshmallow over the coals. We even brought our fancy roasting sticks! What the heck?

I’m pretty sure I’ve figured out why this happened. 1) We brought too much great food and just didn’t leave room for such a sugary treat at the end of the day. 2) Both trips were kid-free. I have no question that if our kids had come along, those marshmallows would have been roasted anytime there had been a fire in the pit.

Yesterday I stumbled across this recipe for making s’mores cookies. As I looked at the picture at my computer, my eyes wandered over to the box of graham crackers, unopened marshmallows, and Hershey bars that had journeyed back and forth on two trips to the mountains. (Yes, they were still sitting on the counter.) A group of kids was scheduled to hang out here later in the day, and I knew that finally those s’mores were going to happen.

These taste almost exactly like their camping counterparts. They’re sweet, chocolaty and gooey, and they’re also just as rich as a real s’more. This recipe makes lots of cookies, so if you make them, consider bringing them to a picnic or another occasion where you have lots of takers.

S’mores Cookies, a recipe modified slightly from The Girl Who Ate Everything. Yield: 3 dozen

Ingredients:

  • 11 tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon, optional (I didn’t use)
  • 2 1/2 cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows (I cut up regular size marshmallows)
  • 3 regular sized Hershey’s bars, broken into pieces
  • 2+ packages graham crackers, broken into squares

Instructions:

In a medium bowl, whisk together the flour, baking soda, sea salt and optional cinnamon. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and mix on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.

Preheat the oven to 375 degrees F. Line 2 baking pans with parchment paper. (One 11x17 pan and one 9x13 pan work well.)

Lay out graham crackers side by side on the pans as close as possible (they should be touching).

Place about 1 1/2 tablespoons of dough on graham crackers. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on partially baked cookies.

Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

(via kittycactus)

— 6 days ago with 206 notes
#food 
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. 

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. 

— 6 days ago with 18024 notes
#food 
theroyalwitch:

modernmjolnirmonthly:

jaimejustelaphoto:

Red Velvet Ice Cream

That is the most evil looking ice cream I’ve ever seen.

I must have it.

theroyalwitch:

modernmjolnirmonthly:

jaimejustelaphoto:

Red Velvet Ice Cream

That is the most evil looking ice cream I’ve ever seen.

I must have it.

(Source: jaimejustelaphoto, via rareruiz)

— 1 week ago with 78676 notes
mangaluva:

raybutts:

thisisjefficus:

THIS IS SO HELPFUL

REBLOGGING TO REMIND EVERYONE THAT NORTHERN IRELAND IS IN FACT IN THE UK.

Need this stapled to the front of my till. I had a twenty-minute argument the other day with an American who was very insistent that there’s only one Ireland. 

mangaluva:

raybutts:

thisisjefficus:

THIS IS SO HELPFUL

REBLOGGING TO REMIND EVERYONE THAT NORTHERN IRELAND IS IN FACT IN THE UK.

Need this stapled to the front of my till. I had a twenty-minute argument the other day with an American who was very insistent that there’s only one Ireland. 

(via caledoniaseries)

— 1 week ago with 104377 notes
Ian McKellen - Comic Con 2013 (x)

(Source: palespring, via palespring)

— 1 week ago with 4854 notes