cats & poptarts

Ask me anything   I would like to sail to that lighthouse over there.

lavandulum:

i’ve stopped trash talking comic sans after learning the font is actually one of the only dyslexia-friendly fonts that come standard with most computers and i advocate for others doing the same

(via iswearimnotnaked)

— 12 hours ago with 30235 notes

pricklylegs:

sirmicdoodle:

xemptfromxplanations:

Glassware can get pretty expensive especially if you’re in college and always getting sht faced and breaking your glasses. Start just using your empty beer bottles and turning them into your new glasses. Look dope, easy to make and cheap! Follow these 5 easy steps.

Step 1 – Grab a beer bottle preferably with thick glass such as corona bottles. Tie a string just above the label on the empty bottle

Step 2 – Keep the string tied and soak it in lighter fluid.

Step 3 – Put the string back on the bottle and hold it horizontally. Light the sting rotating the bottle so the flame spreads. You should hear the bottle crack slightly in about 10 seconds.

Step 4 – After you hear the crack, pour cold water on the string and the top of the bottle will fall off.

Step 5 – Now grab sandpaper and sand the edges of the bottle till it is smooth.

doing this

Don`t do this when you`re shitfaced.

(Source: complxlifeofblackbrucewayne, via beneathskylines)

— 12 hours ago with 237677 notes




aw shit get it wednesday

HA! I almost forgot to reblog this today 

Every Wednesday from now on. 

Its wednesday yo

aw shit get it wednesday

HA! I almost forgot to reblog this today 

Every Wednesday from now on. 

Its wednesday yo

(Source: get-on-the-carousel, via beneathskylines)

— 12 hours ago with 2010352 notes

the-exercist:

Sweet Corn Salad from Eat Good 4 Life:

  • 6 ears Sunshine Sweet Corn, husks on
  • 1 lb canned chickpeas
  • 8 oz cherry tomatoes, half
  • 1 small white onion, chopped
  • 1 cup fresh spinach, chopped
  • 4 oz shredded carrots
  • fresh cilantro, chopped
  • 2 tbsp sesame oil
  • 1/4 cup rice wine vinegar
  • 1 tsp Celtic salt
  • 1/2 tsp ground black pepper

DIRECTIONS:

In a large pot, filled with hot boiling water, boil the corn ears for 5-10 minutes or until tender. Let the corn cool for 20 minutes. Remove husk and silks. Remove the kernels by running a knife downwards to remove the kernels and place them in a large mixing bowl.

To the large serving bowl, add the remainder of the ingredients including the salt and pepper. Mix the ingredients through and adjust seasoning to taste. Refrigerate the salad, covered, for at least two hours. Store leftovers in an airtight container in the refrigerator for up to two days.

(via ohmyhealthyfood)

— 12 hours ago with 109 notes