The Partaking of Left Handed Cigarettes

Ask me random shit   I don't do much. Not anymore. I used to write...now I think all I do is get into brutal arguments about women's rights and gay rights, and what have you.

Witty and passive aggressive lesbian feminist, with a tiny self esteem and an obnoxiously loud voice when excited.

Learning to survive on the low end of the social ladder.

Message me and ask me junk because I don't do much at all.

(Not a fan of Blaine Anderson)
(I generally dislike Crisscolfer shippers)
(Chris/Kurt Stan)

Keep Calm and Zombie On -Siren Jax Carston

fuckyesliampayne:

justiceandromance:

alex-is-fab:

gay-on:

Girls that love gay guys but are disgusted by lesbians.

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Guys that love lesbians but are disgusted by gay guys.

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Anyone who is disgusted by anyone because of their sexual preference.

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SOCKS AND FLIP FLOPS

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(Source: alsohigh, via lowlizah)

— 8 hours ago with 424606 notes

shychiaichi:

when ur in a bad mood but dont want to worry your friends

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(via badwolf405)

— 8 hours ago with 117618 notes

worthlessand-weak:

My thighs are bigger than my chances in life

(via badwolf405)

— 8 hours ago with 138169 notes

ermahgerdkerfer:

First day back to school, and seeing all the new freshmen like

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(via badwolf405)

— 8 hours ago with 3607 notes

dailysqueezeblog:

what-a-beautiful-unicorn:

citrus

Thank you to everyone who posts such beautiful citrus art!
— 8 hours ago with 33 notes

vegandelight:

Vegan Strawberry Cream Cheese-Stuffed French Toast
Batter Ingredients
3⁄4 cup spelt flour
1⁄4 cup unbleached all-purpose flour
1 teaspoon non-aluminum baking powder
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground allspice
2 tablespoons maple syrup
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
1 1/3 cups unsweetened almond or soymilk
Grated zest of 1 lemon
2 tablespoons neutral tasting high-heat oil, plus additional for coating pan
Strawberry Cream Cheese Ingredients
1 container Galaxy vegan cream cheese
4-5 strawberries, finely chopped
2 tablespoons brown rice syrup
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon sea salt
1⁄2 teaspoon vanilla extract
Dash fresh lemon juice
8-10 strawberries, sliced
1 large spelt boule or French bread
Directions For the batter:
In a medium bowl, whisk together flours, baking powder, sea salt, cinnamon and allspice. Add in maple syrup, vanilla and almond extracts, almond or soymilk, lemon zest and 2 tablespoons oil. Whisk until smooth. Do not overmix.
For the cream cheese:
In a separate large bowl, combine cream cheese and strawberries. Add brown rice syrup, cinnamon, sea salt, vanilla extract and lemon juice, and whisk with a fork to combine. Place sliced strawberries in a bowl.
Slice boule or loaf into large 2-inch- thick slices, and cut into each slice horizontally to form a pocket— but don’t cut all the way through bread. Preheat griddle or pan to medium-high heat. Grease with additional oil.
Stuff each slice of bread with strawberry cream cheese and a few slices of strawberries. Coat each bread slice in batter, and then place on griddle or hot pan.
Cook until bottom becomes slightly golden and edges look dry, about 2-3 minutes. Flip and cook for another 2-3 minutes, or until golden.
Let French toast cool for about 3-5 minutes before cutting. Slice in half with a diagonal cut for best presentation.
(Serves 4 – 6)
(This recipe is from Spork-Fed Cookbook, courtesy of Spork Foods www.sporkfoods.com,www.sporkonline.com)

vegandelight:

Vegan Strawberry Cream Cheese-Stuffed French Toast

Batter Ingredients

  • 3⁄4 cup spelt flour
  • 1⁄4 cup unbleached all-purpose flour
  • 1 teaspoon non-aluminum baking powder
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground allspice
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon almond extract
  • 1 1/3 cups unsweetened almond or soymilk
  • Grated zest of 1 lemon
  • 2 tablespoons neutral tasting high-heat oil, plus additional for coating pan

Strawberry Cream Cheese Ingredients

  • 1 container Galaxy vegan cream cheese
  • 4-5 strawberries, finely chopped
  • 2 tablespoons brown rice syrup
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon sea salt
  • 1⁄2 teaspoon vanilla extract
  • Dash fresh lemon juice
  • 8-10 strawberries, sliced
  • 1 large spelt boule or French bread

Directions For the batter:

In a medium bowl, whisk together flours, baking powder, sea salt, cinnamon and allspice. Add in maple syrup, vanilla and almond extracts, almond or soymilk, lemon zest and 2 tablespoons oil. Whisk until smooth. Do not overmix.

For the cream cheese:

In a separate large bowl, combine cream cheese and strawberries. Add brown rice syrup, cinnamon, sea salt, vanilla extract and lemon juice, and whisk with a fork to combine. Place sliced strawberries in a bowl.

Slice boule or loaf into large 2-inch- thick slices, and cut into each slice horizontally to form a pocket— but don’t cut all the way through bread. Preheat griddle or pan to medium-high heat. Grease with additional oil.

Stuff each slice of bread with strawberry cream cheese and a few slices of strawberries. Coat each bread slice in batter, and then place on griddle or hot pan.

Cook until bottom becomes slightly golden and edges look dry, about 2-3 minutes. Flip and cook for another 2-3 minutes, or until golden.

Let French toast cool for about 3-5 minutes before cutting. Slice in half with a diagonal cut for best presentation.

(Serves 4 – 6)

(This recipe is from Spork-Fed Cookbook, courtesy of Spork Foods www.sporkfoods.com,www.sporkonline.com)

— 8 hours ago with 393 notes