Take me to the 50’s and step on it.💌
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elorablue: Champagne, Reims, and Veuve Clicquot
1815 ♥
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fuckyouimpurple: Lavender Lemonade 4 tbsps (1/4 cup) culinary lavender* 2 cups boiling water 2/3 cup sugar 1 1/2 cups fresh lemon juice (about 8 lemons) 2 cups cold water * Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.
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snowpeasprout: Spinach, capsicum, carrot, red cabbage and edamame salad with apple cider vinegar.🌱 #veganfoodshare (at Tamarama)
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mcpaintanddesign: Caprese Salad Caprese Salad is the perfect salad for a cookout. It is quick, easy and looks very Patriotic when served in a big blue bowl. 1 container grape tomatoes cut in half 1 container pearl mozzarella, drained and rinsed Handful of chopped fresh basil Hardy pinch o sea salt A few glugs of good olive oil Place all ingredients in a bowl. Gently stir to combined, eat it up, yum.
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madebyabvh: Animated Pizza (this made me laugh, I had to do a quick animation )ORIGINAL
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wanktissue:

i just heard a blood curdling scream coming from my sisters room so i ran in there all worried and she looks up from her laptop and whispered, “i liked one of his photos from 2009”

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