star wars radio | feat. ren & stimpy, bender, finn the human, and the rest of your childhood
HAPPY INTERNATIONAL MEN CAN WEAR DRESSES DAY!!!!
Ever wondered by it’s okay for women to wear pants but men can’t wear dresses? It’s because dresses are feminine and men who wear them are degrading themselves with femininity, whereas women who wear pants are improving themselves with masculinity. What a bunch of bullshit! If there are any men out there who truly value women as equals, they will be unafraid to show that MEN CAN PROUDLY WEAR DRESSES.
So today I’m putting out the call to my surprisingly large number of male followers to go out, don a dress, take a picture, and submit it! It’s open to anyone who’s male-assigned or male-identified, so don’t be shy!
(via grandmathunderpants)
Source: omgthatdress
everyone should see velvet goldmine for its sheer amount of eye candy alone.
let the blood and ice cream floweth
trying my hand at galaxy hipster photos, breaking bad style.
girls just wanna have fun | scary mansion
Source: sexierdrollanimal
somebody that I used to know | gotye
renegade | styx
sexy and I know it | bruce springsteen & neil young
I spy a castle
sammie patties | yields about 5 patties
1 can (14.75 oz.) of pink salmon
1/2 cup breadcrumbs
1/2 cup finely chopped onion
3 tablespoons mayonnaise
1/2 teaspoon dijon mustard
1 tablespoon grated parmesan cheese (optional)
2 cloves of garlic, pressed
2 eggs
2 teaspoons fresh squeezed lime juice
1 tablespoon fresh chopped cilantro
salt & pepper to taste
vegetable oil
drain canned salmon and combine with breadcrumbs, onion, mayonnaise, dijon mustard, parmesan cheese, garlic, eggs, lime juice, cilantro, salt, and pepper. blend well.
shape into patties and cook in a heated large skillet with 2 tablespoons of vegetable oil over medium heat until both sides are brown, about 1-2 minutes each side.
garnish like a hamburger on buns, or place on top of a bed of rice, black beans, tomatos, red onion, avocado, and lettuce. top with mayonaise and dijon mustard, and a squirt of lime or lemon juice.
raspberry pear pie | makes one 9 inch pie
original recipe here
1/2 cup granulated sugar
6 tablespoons flour, plus more for surface
1/4 teaspoons salt
1/4 teaspoon ground cinnamon
3 pounds (about 6) ripe bartlett pears, peeled & cored, cut into 1/4 inch slices
1 1/2 cups raspberries
2 tablespoons fresh lemon juice
2 tablespoons butter
1 large egg yolk
1 tablespoon water
sanding sugar, for sprinkling
pie dough of your choice (I was naughty and used store bought)
preheat oven to 400˚ with rack on lowest third.
whisk together granulated sugar, flour, salt, and cinnamon in a large bowl. add pears, raspberries, and lemon juice. toss to coat. spoon into pie shell and pat with butter. cut out hearts in center of top crust using heart shaped cutters. drape top crust over filling and crimp edges. whisk yolk and water in a small bowl, and brush lightly on entire piecrust. sprinkle with sanding sugar.
bake for 20-25 minutes at 400˚ until crust turns light brown. reduce temperature to 375˚and bake until crust is golden brown and juices are bubbling, about 1 hour and 25 minutes. let cool and enjoy.
Source: sexierdrollanimal
my desktop is better than yours
pâte à choux cream puffs with lemon-cream filling | yields about 2 dozen puffs
read more about the super versatile pâte à choux (paht-ah-shoo) recipe here. the lemon-cream filling was adapted from this recipe.
pâte à choux dough:
1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 pinch of salt
1 cup eggs (4 large eggs)
2 teaspoons sugar (optional)
lemon-cream filling (partially make this ahead of time, up to 2 days before):
1/3 cup sugar
1 large egg
1/4 cup fresh squeezed lemon juice
1 1/2 teaspoons lemon zest
1 pinch of salt
2 tablespoons butter
1 cup chilled whipping cream
preparation - pâte à choux:
preheat oven to 425˚
in a medium pan, bring water and butter to a boil. quickly add the flour and stir in 1 direction with a spatula continuously for 2-3 minutes.
before transferring dough to a standing mixer, drop the pan in a cold water stop bath to cool the dough slightly, or else the heat from the dough will cook the eggs.
add the salt and the eggs, one at a time, mixing with the paddle attachment at medium speed until egg is fully combined into paste. the paste is done when it goes from slippery to sticky. at this point, the pâte à choux can be baked immediately or refrigerated for up to a day.
spoon the dough into a piping bag fitted with a large tip and pipe onto a baking sheet lined with parchment paper into little puffs, keeping them at least an inch apart. dip a finger in flour, and press down any peaks on the puffs to prevent burning.
bake at 425˚ for 10 minutes, then reduce heat to 350˚ for 18-30 minutes, depending on size of puffs. puffs are done when they are firm and a toasted golden brown.
preparation - lemon-cream filling:
combine sugar, egg, lemon juice, zest, and salt into small pan, whisking well to blend. add butter, then stir constantly over medium-low heat until curd is hot and thick enough to coat a spoon, about 4-5 minutes. do not boil.
transfer lemon curd to a small bowl and cover with saran wrap. chill in refrigerator at least 2 hours. I made it the day before and chilled it overnight.
when ready to fill puffs, beat cream with an electric mixer until peaks form. fold lemon curd into whipped cream and mix thoroughly. spoon filling into a piping bag fitted with a medium tip. gently poke a hole on bottom of puff and pipe in filling, wiggling back and forth gently to get a maximum filling to cream puff ratio.
Source: sexierdrollanimal
