(Source: this-extra-life)

Today I’m dressed like a punk tween

Today I’m dressed like a punk tween

p1aylist:

bye bye faith in humanity~

get ready internet…

(Source: meusik)

(Source: synesthetick)

comedycentral:

The VMAs are on tonight and so is the last night of the DNC. Obviously this calls for some mashups.

comedycentral:

The VMAs are on tonight and so is the last night of the DNC. Obviously this calls for some mashups.

I need this.

(Source: marlomeekins, via breannebrown)

redefiningbodyimage:

Whether you shave all the time, some of the time, or none of the time - It’s your body. Do what you want.


Yes.

redefiningbodyimage:

Whether you shave all the time, some of the time, or none of the time - It’s your body. Do what you want.

Yes.

(via photographsandfeminism)

boop!

boop!

(via littlew1ng)

theniftyfifties:

Halloween decorations in Baltimore, 1950.

theniftyfifties:

Halloween decorations in Baltimore, 1950.

(Source: saturdayl0ve)

fruitandtea:

Blueberry Almond Breakfast Polenta (Vegan Adaption)
Ingredients
4 cups non dairy milk
3/4 cups organic polenta
1/2 cup almond meal
4 tablespoons Earth Balance
1/4 – 1/3 cup agave nectar/maple syrup (depending on how sweet you want it to be)
1 cup blueberries (fresh or frozen)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
sliced or whole almonds
Directions
Bring milk to a boil in a medium saucepan over high heat
Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and continue whisking until the polenta thickens to a creamy consistency. Add Earth Balance and whisk until it melts completely
Turn heat off and whisk in agave nectar or maple syrup, vanilla and cinnamon
Divide between 4 breakfast bowls and top with blueberries
Garnish with almonds




this will make for a very tasty brunch this weekend.

fruitandtea:

Blueberry Almond Breakfast Polenta (Vegan Adaption)

Ingredients

  • 4 cups non dairy milk
  • 3/4 cups organic polenta
  • 1/2 cup almond meal
  • 4 tablespoons Earth Balance
  • 1/4 – 1/3 cup agave nectar/maple syrup (depending on how sweet you want it to be)
  • 1 cup blueberries (fresh or frozen)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • sliced or whole almonds

Directions

  1. Bring milk to a boil in a medium saucepan over high heat
  2. Reduce heat to low and add polenta, whisking constantly until smooth. Add almond meal and continue whisking until the polenta thickens to a creamy consistency. Add Earth Balance and whisk until it melts completely
  3. Turn heat off and whisk in agave nectar or maple syrup, vanilla and cinnamon
  4. Divide between 4 breakfast bowls and top with blueberries
  5. Garnish with almonds
this will make for a very tasty brunch this weekend.

(Source: )

mow!

mow!

(via therurrjurr)

did-you-kno:

Source

holybat:

coldeyesthatburn:

thehalloweennegras:

Do me a favor and spread these like wildfire. 

All Credit goes to the Ohio University STARS (Students Teaching About Racism in Society) group

Ngl that redneck one got a mean side eye, but love all the rest

^ Same

(Source: mysoulhasgrowndeep-liketherivers, via femme-ministry)