Miracle

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niggas who don’t communicateniggas who don’t empathizeniggas who don’t give head*niggas who don’t have -any- friends

At a peaceful protest outside of Jack Trice Stadium in Iowa where Donald Trump was to make an appearance, a young Latino holds up a sign that reads: “Our lives end the day we become silent about things that matter.” Two white girls decide to walk through the crowd, and one unleashes her barbaric behavior and gets cheered. She should’ve got her fronts snatched that day.

Shelby Mueller, 20, from Des Moines Iowa, ripped Jovani Rubio’s sign. He’s a part of Students Against Bigotry—a group that organized to protest Trump and advocate for politically correct speech. 

“I knew if I were to react the way she wanted me to, I would only prove them right,“ Rubio said. “If she rips it in half, I’m going to put it back together and put it up.” Rubio said the supporters of Trump and the other visiting politicians also had questions for the protestors, such as do they pay taxes, were they born in America and can they speak? After Rubio taped the poster back together, he said a middle-aged woman wrote on the poster with a marker, telling Rubio afterward that her writing meant “I love Donald Trump.” (Source)

Back to Shelby Mueller. 

KELIS GRADUATED FROM LE CORDON BLEU — NOW SHE’S WRITTEN HER FIRST COOKBOOK

A professional musician since the age of 17, Kelis made her mark with hits including “Milkshake” and “Bossy” before she enrolled at Le Cordon Bleu culinary school in 2008. She had helped her mother with a catering business since childhood, and collected recipes from around the world while on tour, so the career change wasn’t as random as it might appear. And her desire to formalize her innate culinary skills coincided with a need to separate her identity from her musician self.

The book captures Kelis’ essence: colorful, straightforward and brimming with personal stories. Her page of kitchen essentials, both equipment and food, is simple and manageable. It takes the intimidation out of the cooking process for any novice, and returns the experienced culinarian back to basics.

“I wanted to make a book for living,” she says. “People don’t know what’s healthy. They expect me to be grilling chicken breast and steaming. That sucks. Why eat?“