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strangecousinsusanx:

pale-fire:

Feminist Graffiti from the 1970s [x]

I haven’t seen this in a while. It never gets old.

strangecousinsusanx:

pale-fire:

Feminist Graffiti from the 1970s [x]

I haven’t seen this in a while. It never gets old.
1 day ago on September 14th, 2014 | J | 221,017 notes

jaclcfrost:

shadowtraveled:

jaclcfrost:

the least trustworthy of all shapes

  • triangles

you never know what their angle is.

image

3 days ago on September 12th, 2014 | J | 14,161 notes
Tagged as: #gravity falls 

lullabelleno:

Misha lays down the motherfucking law. [x]

This is literally the fourth or fifth time I’ve reblogged this.

3 days ago on September 12th, 2014 | J | 122,204 notes

princegertrude:

Reblog if you find Robert Downey Jr attractive. I’m trying to settle a debate.

3 days ago on September 12th, 2014 | J | 49 notes

dontforgetyourself:

owlygem:

cchtml:

This feeling when you walk into big art supply stores …

Guuuuhhhh

Paradise.

,

3 days ago on September 12th, 2014 | J | 105,703 notes
Tagged as: #*screeching* 
prettygirlfood:

4-Layer Pizza Dip with Homemade Flatbread
6 ounces ricotta cheese6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)3/4 cup pizza or marinara saucepepperoni slices to cover the top
Preheat oven to 350°.
Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).
Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.
Piadina (Italian Flat Bread)

2 teaspoons instant yeast3 1/2 cups all-purpose flour2 teaspoons fine sea salt1 tablespoon extra virgin olive oil1/2 teaspoon baking soda1 1/4 cup water

In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.

In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.

Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).

Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.

Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.

Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.

Makes 10 round flat breads.

prettygirlfood:

4-Layer Pizza Dip with Homemade Flatbread

6 ounces ricotta cheese
6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
3/4 cup pizza or marinara sauce
pepperoni slices to cover the top

Preheat oven to 350°.

Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).

Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.

Piadina (Italian Flat Bread)
2 teaspoons instant yeast
3 1/2 cups all-purpose flour
2 teaspoons fine sea salt
1 tablespoon extra virgin olive oil
1/2 teaspoon baking soda
1 1/4 cup water
In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt.
In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough.
Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed).
Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes.  While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread.
Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling.
Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature.
Makes 10 round flat breads.
3 days ago on September 12th, 2014 | J | 4,876 notes
foodishouldnoteat:

if you love food follow my blog!

foodishouldnoteat:

if you love food follow my blog!

3 days ago on September 12th, 2014 | J | 227 notes
foodishouldnoteat:

if you love food follow my blog!

foodishouldnoteat:

if you love food follow my blog!

3 days ago on September 12th, 2014 | J | 273 notes
foodishouldnoteat:

if you love food follow my blog!

foodishouldnoteat:

if you love food follow my blog!

3 days ago on September 12th, 2014 | J | 112 notes

This is porn.

3 days ago on September 12th, 2014 | J | 38,104 notes