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@therainqueen

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Iâll never forget the most valuable piece of advice I was given, âif you feel like you canât make it through the day, only focus on the next hour. If you feel like you canât make it through the next hour, only focus on the next few minutes. If you feel like you canât make it through the next few minutes, take it one breath at a time.â I have to remind myself that, youâre gonna be okay, try to see through the cloud of doubt that is harboring all of the negative energy. Itâs gonna get better. You are not alone. You are loved. So many people care about you, and want to see you happy and smiley. Itâs okay to feel like this. Your feelings are valid. Itâs okay to feel nothing at all. Youâre not going to feel like this forever.

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on tuesday september 27th, the montreal council voted in favour of the bylaw to ban pit bulls and other supposedly âdangerous breedsâ and is enforcing strict regulations on those already living in the city.
some of the targeted breeds are:
staffordshire bull terriers, american pit bull terriers, american staffordshire terriers, any mix of these breeds, and dogs that show characteristics of any of these breeds. basically anything that looks even remotely like a pit bull.
once a dog is considered dangerous, it will be euthanized.
please please PLEASE sign this petition to try and stop this from happening. it will go into effect on october 3, 2016. please help these innocent dogs. they donât deserve this.
Watch: When Mitt Romney makes the same points as John Oliver, you know shitâs gone south.
this is âthe villain helps the heroes take down a more evil villainâ trope come to life
*looks outside to see if pigs are flying*
if you told me a few years ago that Iâd be reblogging a gifset of Mitt Romney, agreeing with every word he said, I would NOT have believed you.
With a little coffee and a little sunlight, your troubles will get smaller and the world will keep standing. I promise.
Richard Weber, Greyâs Anatomy (via amandagenine)
azyrian:
pepesylviaplath:
HOLY SHIT
AAAAAAHHHHH
Fucking kill me

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Every day
Iâve never been good at emotional stuff. Except anger. Anger, Iâm good at.
Hannah Harrington, Saving June (via lupus-ex-machina)
Amazing.
Picture 1 is Mildred Burke, Iâm fairly certain, who was a professional wrestler for 20 years between the 30âs and 50âs.
Picture 2 looks like Athleta van Huffelen, whose performance focused on lifting shit over her head with ease, especially audience members.
Pictures 5 and 6 are of the same woman. She went by Charmion when she performed for circus goers. Her act was one part gymnastic feats, one part strip tease. Thomas Edison was obsessed with her.
Picture 7 is a woman who performed under Luisita Leers as part of a trapeze act for Barnum and Bailey.
Thatâs what Iâve got in my brain meats. Reverse image search exists, these women had interesting lives and deserve to be remembered by name. The ones I donât know from personal research can be found and added (Iâm on mobile and itâs 7am, letâs be real). This is especially important for the ones who worked for circuses, because circus life was not pretty - these strong women were considered spectacles, and certainly not respected in their time. And apparently not respected now either, since whoever made this only used one of their photos with a name inscription.
So somebody on my Facebook posted this. And Iâve seen sooooo many memes like it. Images of a canvas with nothing but a slash cut into it, or a giant blurry square of color, or a black circle on a white canvas. There are always hundreds of comments about how anyone could do that and it isnât really art, or stories of the time someone dropped a glove on the floor of a museum and people started discussing the meaning of the piece, assuming it was an abstract found-objects type of sculpture.
The painting on the left is a bay or lake or harbor with mountains in the background and some people going about their day in the foreground. Itâs very pretty and it is skillfully painted. Itâs a nice piece of art. Itâs also just a landscape. I donât recognize a signature style, the subject matter is far too common to narrow it down. I have no idea who painted that image.
The painting on the right I recognized immediately. When I was studying abstraction and non-representational art, I didnât study this painter in depth, but I remember the day we learned about him and specifically about this series of paintings. His name was Ad Reinhart, and this is one painting from a series he called the ultimate paintings. (Not ultimate as in the best, but ultimate as in last.)
The day that my art history teacher showed us Ad Reinhartâs paintings, one guy in the class scoffed and made a comment that it was a scam, that Reinhart had slapped some black paint on the canvas and pretentious people who wanted to look smart gave him money for it. My teacher shut him down immediately. She told him that this is not a canvas that someone just painted black. It isnât easy to tell from this photo, but there are groups of color, usually squares of very very very dark blue or red or green or brown. They are so dark that, if you saw them on their own, you would call each of them black. But when they are side by side their differences are apparent. Initially you stare at the piece thinking that THAT corner of the canvas is TRUE black. Then you begin to wonder if it is a deep green that only appears black because the area next to it is a deep, deep red. Or perhaps the âblueâ is the true black and that red is actually brown. Or perhaps the blue is violet and the color next to it is the true black. The piece challenges the viewerâs perception. By the time you move on to the next painting, youâre left to wonder if maybe there have been other instances in which you believe something to be true but your perception is warped by some outside factor. And then you wonder if ANY of the colors were truly black. How can anything be cut and dry, black and white, when even black itself isnât as absolute as you thought it was?
People need to understand that not all art is about portraying a realistic image, and that technical skills (like the ability to paint a scene that looks as though it may have been photographed) are not the only kind of artistic skills. Some art is meant to be pretty or look like something. Other art is meant to carry a message or an idea, to provoke thought.
Reinhartâs art is utterly genius.
âBut anyone could have done that! It doesnât take any special skill! I could have done that!â
Ok. Maybe you could have. But you didnât.
Give abstract art some respect. Itâs more important than you realize.
YES YES YES

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sometime in the near future you will wake up at 3AM beside the person you love most in the world; wearing next to nothing, you will touch their cheek and they will sleepily pull you closer. the sky will be pink and gold and reflecting onto your loveâs bare back. you will feel safe and secure.
So another set of raw spice bar recipes we had yet to complete were the cambodian spice box. Â When we got this I was most excited for these mini kaffir lime tarts that in this packet. Â I love baking and these look wonderful and refreshing for summer time.
Cambodian Spice Box:
This monthâs recipes: Cambodian Fish Amok, Sambal Oelek Paste, and Mini Kaffir Lime Tarts
This mothâs spices: Kroeung Spices (lemongrass, galangal, kaffir lime powder, black peppercorns, shallots, garlic, fennel, and turmeric), Sambal Oelek (ground chiles, cayenne pepper, palm sugar, paprika), Kaffir Lime Powder
DO IN THIS ORDER:
Mini Kaffir Lime Tarts:
Ingredients: Crust:1 1/2 cups graham cracker crumbs, 6 Tbsp unsalted butter (melted), 1/3 cup sugar Filling: Kaffir lime powder, 4 oz cream cheese, 4 egg yolks, 14oz sweetened condensed milk, 1/3 cup lime juice
Directions:
1. Preheat the oven to 350F. Line a muffin pan with liners.
2. Crust: combine graham cracker crumbs, butter, and sugar in a bowl. Â Add 1 tbsp of mix to each liner and press crumbs into the bottom of the liner. Â Bake the crust for 5 mins and then remove from oven.
3. Filling: in a large bowl combine cream cheese and kaffir lime powder until smooth. Â Beat in egg yolks, then condensed milk and lime juice until smooth. Â
4.  pour filling evenly into each crust  and bake for 15 mins
5. Â Allow pies to come to room temp and then place in the refrigerator for 2-24 hrs.
Start Cooking Rice if using rice cookerÂ
Sambal Oelek Paste:
Ingredients: sambal oelek spices, 3 Tbsp rice vinegar, 1 Tbsp salt, 3 garlic cloves
Directions: combine all in a food processor and pulse until it forms a paste (can be stored up to 2 weeks in the fridge if not using all of it in the amok)
Cambodian FIsh Amok:
Ingredients: Kroeung Spices, Sambal oelek paste, 3 cloves of garlic, 1 shallot, 1in ginger, 1 tsp brown sugar, 2 tsp salt, 2 tbsp, vegetable oil, 1 cup coconut milk, 1 TBSP white sugar, 1 lb firm, and mild white fish (we only had talapia - which I would not use for this- it fell apart) (halibut, mahi mahi, cod), 1 1/2 fresh spinach leaves, 1 egg,Â
Directions:
1. Curry paste: mix in a food processor Kroeung spices, garlic, shallot, ginger, brown sugar, and salt, until it becomes a paste
2. Slice the fish into 1/2 in thick pieces and set aside
3. Heat the vegetable oil in a sauce pan over med-high heat. Â Add curry paste and stir until fragrant (1-2 mins)
4. Add sambal oelek paste (itâs really hot so use accordingly to your preference), coconut milk, white sugar, salt. Â Whisk to combine
5. Â Turn heat to med-low and simmer for 2 mins, whisking occasionally. Gently add the fish into the sauce. Â Add spinach leaves and cover the pan
6. Â Let the Amok simmer for 3-4 mins until the fish is cooked through and spinach is wilted. Â uncover and keep on low heat.
7. In a small bowl, whisk egg with 2 tbsp of curry sauce from the pan (to prevent curdling of the egg). Â Pour the egg mixture into the sauce pan
8. Dish Amok over a bowl of rice and enjoy
Thoughts:
So I think that using all of the Oelek paste in the curry amok was a mistake. Â I love spicy foods, but this left a significant heat left in your mouth. Â My boyfriend on the other hand had no problem with the amount of spice. Â The curry did have the wonderful sweetness to the flavor that was delicious, but the after heat from the paste was too much for me. Â Also, Definitely use a harder fish, talapia (because that was all we had in our freezer) did not hold up well. Â
The tarts are amazing!! the only disadvantage is that they are a heavy dessert and not as light an fluffy as a cheesecake (think more dense), so I could not eat all of them in one sitting (which I guess is a good thing)
I would 100% make these recipes again, I would just take into account the little suggestions for next time. Â