Thaaaaat's magic!

22/m/va
If you want to chat.

kik:Oh_my_goyf

I often time check my email, and don’t receive any from random people I may want to know, or even people I do. However, I do get emails on the daily from my lovely pizza companies. They are family to me. Thank you dominos, pizza hut, papa johns, little ceasers, and chanello’s pizza. I am reminded about how I am their only VIP. It just warms my heart.

littlebastardblue: Here you go, anon, both tattoos. Now, before the hate mail starts, I have one thing to say: This is my body. It is not “perfect”, but I am not ashamed of it. I am not skinny, and I am okay with that. You may say what you wish, but I am comfortable in my own skin. 

littlebastardblue:

Here you go, anon, both tattoos. Now, before the hate mail starts, I have one thing to say: This is my body. It is not “perfect”, but I am not ashamed of it. I am not skinny, and I am okay with that. You may say what you wish, but I am comfortable in my own skin. 

cookingbunch: Spring is bursting out all around, so this is probably the last purple sprouting broccoli we’ll eat until near the end of the year. It was a stylish way to go. A bag of curly kale was picked over, removing large stems, and then blanched. The PSB was trimmed of the thickest stalks to get to spears on a bit of stalk no thicker than your little finger. It too was blanched briefly and drained. Over the lowest heat possible, four anchovies were melted in a thick slice of melted butter. The best anchovies are the ones packed in salt, but you can get good ones in oil too – buy them in a jar so you can see that the fish have a pink fleshy colour. As you stir the anchovies with a wooden spoon they break up and almost dissolve into the sauce. To this I added three fat cloves of crushed garlic and half a tub of creme fraiche. The vegetables were tossed into the sauce, and put in an ovenproof dish, topped with a generous amount of parmesan or pecorino. I started them off under the grill (broiler) until the cheese was starting to turn colour. A handful of breadcrumbs were then added and it was finished for ten minutes in a hot oven. Blog about Cooking? Share your blog with more Cooking enthusiasts. via on

cookingbunch:

Spring is bursting out all around, so this is probably the last purple sprouting broccoli we’ll eat until near the end of the year. It was a stylish way to go.

A bag of curly kale was picked over, removing large stems, and then blanched. The PSB was trimmed of the thickest stalks to get to spears on a bit of stalk no thicker than your little finger. It too was blanched briefly and drained.

Over the lowest heat possible, four anchovies were melted in a thick slice of melted butter. The best anchovies are the ones packed in salt, but you can get good ones in oil too – buy them in a jar so you can see that the fish have a pink fleshy colour. As you stir the anchovies with a wooden spoon they break up and almost dissolve into the sauce. To this I added three fat cloves of crushed garlic and half a tub of creme fraiche.

The vegetables were tossed into the sauce, and put in an ovenproof dish, topped with a generous amount of parmesan or pecorino. I started them off under the grill (broiler) until the cheese was starting to turn colour. A handful of breadcrumbs were then added and it was finished for ten minutes in a hot oven.
Blog about Cooking? Share your blog with more Cooking enthusiasts.

via on

(via belovedmonster23)