1. WHEN ODDIES DOMINATE SKELLER SING

    Bahahaha This just made my day.

    randymaclove:

    I’M LIKE 

  4. Puerto Rico!

    Just got back from visiting the Toths in Puerto Rico! My week was incredibly relaxed and chill.  I had a lovely time soaking up sun and rum. Haha :P I met some incredibly nice, and handsome, talented guys, as well! 

    Back to the grind, I suppose.

  6. fckyeaharthistory: Cy Twombly - Painting detail of Roses,Gaeta, 2009. Dryprint on cardboard 

    fckyeaharthistory:

    Cy Twombly - Painting detail of Roses,Gaeta, 2009. Dryprint on cardboard 

  7. beconinriot:

    Feliciano Guimarães ”Stone house” Nas montanhas de Fafe, Portugal

  8. photographic-energy: Chesterton (by martinturner)

    photographic-energy:

    Chesterton (by martinturner)

  9. smilingfork: Red Velvet Cheesecake Cookies Difficulty: ★☆☆☆☆ (very easy) Ingredients: Cookies: 1 box red velvet cake mix 2 tablespoons all-purpose flour 2 large eggs 1/2 cup canola oil 1 teaspoon vanilla extract Cheesecake Filling: 4 oz cream cheese, at room temperature 2 cups powdered sugar 1 teaspoon vanilla extract Drizzle: 1 1/2 cups white chocolate chips, melted Directions: To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

    smilingfork:

    Red Velvet Cheesecake Cookies

    Difficulty:
    ★☆☆☆☆ (very easy)

    Ingredients:

    Cookies:

    • 1 box red velvet cake mix
    • 2 tablespoons all-purpose flour
    • 2 large eggs
    • 1/2 cup canola oil
    • 1 teaspoon vanilla extract

    Cheesecake Filling:

    • 4 oz cream cheese, at room temperature
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract

    Drizzle:

    • 1 1/2 cups white chocolate chips, melted

    Directions:

    1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
    2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
    3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
    4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!
  10. I just vomited. clusterpod: Mitchell’s Diurnal, or Painted Trilobite Cockroach, (Polyzosteria mitchelli) Thanks Animalworld for the ID! Hospital Rocks, Western Australia.

    I just vomited.

    clusterpod:

    Mitchell’s Diurnal, or Painted Trilobite Cockroach, (Polyzosteria mitchelli)

    Thanks Animalworld for the ID!

    Hospital Rocks, Western Australia.

  14. delbertshoopman:

    My Weekend (follow me on twitter- I’ve been rather busy and just posting stuff there) 

  15. Michael, in his most beautiful state.

    Michael, in his most beautiful state.

About me

Just a random, uncensored, silly, quirky, lost individual who is trying to find her way through the world, or better yet, through college.

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