chiablr!

because I like to reblog all the things and spam you with the things I care about

01 Sep kurzz:

It’s been WAY too long since I’ve posted anything, especially anything involving these nerds, so uh yeah [sets this doodle on your dash gently]


Best fanny pack ever.

kurzz:

It’s been WAY too long since I’ve posted anything, especially anything involving these nerds, so uh yeah [sets this doodle on your dash gently]

Best fanny pack ever.

01 Sep neilnevins:

hectorsalamanca:

Panda researchers in China wear panda costumes to give mother-like feeling to a lonely baby panda who lost her mother [x]

without context it looks like some guy disguised himself as a panda so he could sneak into their panda community and now he’s making a quick getaway with the baby panda

neilnevins:

hectorsalamanca:

Panda researchers in China wear panda costumes to give mother-like feeling to a lonely baby panda who lost her mother [x]

without context it looks like some guy disguised himself as a panda so he could sneak into their panda community and now he’s making a quick getaway with the baby panda

(Source: lalondes)

01 Sep

feministsbakecupcakestoo:

gotttaletithappen:

How fucking cute

dandymisandry

(Source: ejifoto)

01 Sep
If you ask a Mexican child in the first grade ‘why the hell are you eating a taco’ he’s going to go home and ask for a peanut butter sandwich.

My professor on losing your identity as a kid (via lasfloresdemayo)

THIS is EVERYTHING THOUGH

(via iwakeupblack)

im so angry

(via tomcruisecontrol)

!!!!! Or to a black child “why is your hair like that?”

(via black—lamb)

For those who don’t know, this is exactly how I wound up not speaking my language anymore. And exactly how I lost my accent.

The kids at school made fun of me until they convinced me that because I was in America, I needed to speak like an American.

(via maakomori)

01 Sep voxvallisnocte:

Note: This recipe has been tested by me. Any notations are what I found to work best given the environment I was cooking in. I did not have baking chips or chocolate chips to test, so that aspect is untested. All in all, they were delicious.
Type 1
Ingredients:
 2-3 large egg whites, room temperature (I used 3 average sized eggs)
 ½ tsp. cream of tartar (can substitute pinch of salt; it’s to stabilize the eggs)
 ⅔ cup superfine granulated sugar (NOT POWDERED SUGAR. I tried powdered sugar, and everything tasted like powdered sugar)
1 tsp. vanilla extract (or whatever extract you want)
1 cup rainbow baking chips
Electric mixer recommended
 Parchment paper
Directions:
Preheat oven to 350°
 Line 2 baking sheets with parchment paper and set aside
Beat egg whites and cream of tartar together (high speed with electric mixer) until soft peaks form
 Add sugar and vanilla a little at a time. Beat well after each addition until you get stiff peaks, the sugar is dissolved, and the mixture is glossy
Gently fold in the rainbow baking chips
Drop mixture by tablespoons (or use a piping bag) onto parchement lined baking sheet. Making the cookies too large means they take even longer to completely dry out, and could remain chewy in the center (which isn’t what you want).
Bake until dry. This takes forever. Seriously; just give it an eon or two (or, like, an hour and a halfish)
Let cool. Once cool, they should be hard throughout. Store in a cool, dry environment. Any extra moisture in the air could result in them absorbing it and turning to squishy piles of (possibly sentient) goo.
Type 2
Ingredients:
2-3 large egg whites, room temperature (I used 3 average sized eggs)
½ tsp. cream of tartar (can substitute pinch of salt; it’s to stabilize the eggs)
  ⅔ cup superfine granulated sugar (NOT POWDERED SUGAR. I tried powdered sugar, and everything tasted like powdered sugar)
1 tsp. vanilla extract (or whatever extract you want)
1 cup semisweet chocolate chips (suggestion; can do without)
Variety of gel food coloring
 Electric mixer recommended
Parchment paper
Directions:
Preheat oven to 350°
 Line 2 baking sheets with parchment paper and set aside
Beat egg whites and cream of tartar together (high speed with electric mixer) until soft peaks form
Add sugar and vanilla a little at a time. Beat well after each addition until you get stiff peaks, the sugar is dissolved, and the mixture is glossy
Gently fold in semisweet chocolate chips (or rainbow baking chips)
With a piping bag, take gel food coloring and stripe the inside of the bag
Add the meringue to the bag, then pipe onto baking tray. Making the cookies too large means they take even longer to completely dry out, and could remain chewy in the center (which isn’t what you want).
Bake until dry. This takes forever. Seriously; just give it an eon or two (or, like, an hour and a halfish)
Let cool. Once cool, they should be hard throughout. Store in a cool, dry environment. Any extra moisture in the air could result in them absorbing it and turning to squishy piles of (possibly sentient) goo.

voxvallisnocte:

Note: This recipe has been tested by me. Any notations are what I found to work best given the environment I was cooking in. I did not have baking chips or chocolate chips to test, so that aspect is untested. All in all, they were delicious.

Type 1

Ingredients:

  • 2-3 large egg whites, room temperature (I used 3 average sized eggs)
  •  ½ tsp. cream of tartar (can substitute pinch of salt; it’s to stabilize the eggs)
  •  ⅔ cup superfine granulated sugar (NOT POWDERED SUGAR. I tried powdered sugar, and everything tasted like powdered sugar)
  • 1 tsp. vanilla extract (or whatever extract you want)
  • 1 cup rainbow baking chips
  • Electric mixer recommended
  •  Parchment paper

Directions:

  1. Preheat oven to 350°
  2.  Line 2 baking sheets with parchment paper and set aside
  3. Beat egg whites and cream of tartar together (high speed with electric mixer) until soft peaks form
  4.  Add sugar and vanilla a little at a time. Beat well after each addition until you get stiff peaks, the sugar is dissolved, and the mixture is glossy
  5. Gently fold in the rainbow baking chips
  6. Drop mixture by tablespoons (or use a piping bag) onto parchement lined baking sheet. Making the cookies too large means they take even longer to completely dry out, and could remain chewy in the center (which isn’t what you want).
  7. Bake until dry. This takes forever. Seriously; just give it an eon or two (or, like, an hour and a halfish)
  8. Let cool. Once cool, they should be hard throughout. Store in a cool, dry environment. Any extra moisture in the air could result in them absorbing it and turning to squishy piles of (possibly sentient) goo.

Type 2

Ingredients:

  • 2-3 large egg whites, room temperature (I used 3 average sized eggs)
  • ½ tsp. cream of tartar (can substitute pinch of salt; it’s to stabilize the eggs)
  •   ⅔ cup superfine granulated sugar (NOT POWDERED SUGAR. I tried powdered sugar, and everything tasted like powdered sugar)
  • 1 tsp. vanilla extract (or whatever extract you want)
  • 1 cup semisweet chocolate chips (suggestion; can do without)
  • Variety of gel food coloring
  •  Electric mixer recommended
  • Parchment paper

Directions:

  1. Preheat oven to 350°
  2.  Line 2 baking sheets with parchment paper and set aside
  3. Beat egg whites and cream of tartar together (high speed with electric mixer) until soft peaks form
  4. Add sugar and vanilla a little at a time. Beat well after each addition until you get stiff peaks, the sugar is dissolved, and the mixture is glossy
  5. Gently fold in semisweet chocolate chips (or rainbow baking chips)
  6. With a piping bag, take gel food coloring and stripe the inside of the bag
  7. Add the meringue to the bag, then pipe onto baking tray. Making the cookies too large means they take even longer to completely dry out, and could remain chewy in the center (which isn’t what you want).
  8. Bake until dry. This takes forever. Seriously; just give it an eon or two (or, like, an hour and a halfish)
  9. Let cool. Once cool, they should be hard throughout. Store in a cool, dry environment. Any extra moisture in the air could result in them absorbing it and turning to squishy piles of (possibly sentient) goo.

01 Sep
01 Sep

psilentasincjelli:

Steve Carlsberg is that character in a musical who wants to know why everyone else is singing and dancing and I’m going to cry about it

01 Sep

carlosmanofscienza:

//hahh old gif/

SURPRISE I’M THE MYSTERIOUS MOWHAWKLOS

image

image

It’s a great hairstyle very fun, no major Cecil complaints because he can mess it up as much as he wants and it looks okay.

10/10 would recommend

best if a surprise to Cecil

01 Sep toots-toots:

Facts 😂

toots-toots:

Facts 😂

01 Sep ifeelbetterer:

becausebirds:

LET THERE BE BONES!

I’m just waiting for some tumblr artist to transform these two into freedom-fighting gangsters robbing a dog treat bank.

ifeelbetterer:

becausebirds:

LET THERE BE BONES!

I’m just waiting for some tumblr artist to transform these two into freedom-fighting gangsters robbing a dog treat bank.