April 19th, 2014
pelosdecoelho:

I hate you too on We Heart It.

pelosdecoelho:

I hate you too on We Heart It.

hi:

does anyone else feel kinda chubby sometimes when ur on the computer

image

so u just take ur shirt and

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THIS…. Remove this at once =O

(via fl0wer-fields)

April 18th, 2014

otisthecorgi:

Ball!

Ball?

zzzzzzzzzzzzzzzzzz

April 17th, 2014
April 16th, 2014
saveurmag:

Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
Credit: Helen Rosner 
Get the recipe: http://bit.ly/1mUuX2O

saveurmag:

Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)

The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.

Credit: Helen Rosner 

Get the recipe: http://bit.ly/1mUuX2O

saveurmag:

Fried Chicken
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted.
Credit: Todd Coleman 
Get the recipe: http://bit.ly/OthYch

saveurmag:

Fried Chicken

Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou’s Kitchen is some of the best we’ve ever tasted.

Credit: Todd Coleman 

Get the recipe: http://bit.ly/OthYch

saveurmag:

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)
Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.
Credit: Ingalls Photography
Get the recipe: http://bit.ly/1kQIzee

saveurmag:

Sole au Vin Blanc (Sole with Mushrooms and Shellfish)

Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work.

Credit: Ingalls Photography

Get the recipe: http://bit.ly/1kQIzee