28 minutes ago
18,682 notes

She is not “my girl.”

She belongs to herself. And I am blessed, for with all her freedom, she still comes back to me, moment-to-moment, day-by-day, and night-by-night.

How much more blessed can I be?

Avraham Chaim, Thoughts after The Alchemist (via vegancreep)
1 hour ago
153,563 notes

schickjessica:

Today in an abandoned house in Ferndale, California.

2 hours ago
4,921 notes

erraticthematic:

Now it’s gone and I hate everything!

Ron Swanson you are just the best person who ever lived.

2 hours ago
213 notes
berningers:

donna meagle. 
have a collage request? submit it here!

berningers:

donna meagle.

have a collage request? submit it here!

3 hours ago
51 notes
3 hours ago
1,159 notes

The Vent (5x10//10x19)

4 hours ago
6,856 notes

It’s hard not to feel broken
when it’s always quiet enough
to hear your pieces rattle.

4 hours ago
718 notes

You and I are throwing so much away. We should be together. You’re the love of my life, and it is stupid… just stupid… for us to keep pretending.

5 hours ago
9 notes
Giant Vegan Carrot Cake
Okay.. it’s actually only has it’s name because I made it in a Giant Cupcake Mould to get the height and shape in a rush without layering it. I only had under and hour to prepare this and bake it, luckily an extra fifteen minutes was thrown my way. Grating fresh carrots with a mini grater is hard and time consuming, especially when you’re doubling the recipe.. and the grater is mini!!! Regardless, the family LOVED this. My Uncle has been honestly surprised by how good Vegan Baking is (especially when I make it!). I had over a cups worth left of frosting left over from the previous days Carrot Cake (different recipe for the smaller cake to follow) so I made this for my parents as Uncle was visiting today. Anyway, the original recipe was for one 6” 4 layer cake, made in two 6” pans. However, as I mentioned about the rush and size.. I doubled it up for the cupcake mould. Alternatively, this can be used two double up for one 9” 4 layer cake, made up in two 9” pans. It was a hugeeee hit! The recipe I’m listing is for the second 9” (or cupcake mould) cake. For the 6” cake, just half the entire recipe.
  Ingredients
  3 Cups Whole Wheat Flour
  2 tbsp Cinnamon
  1 tsp Ground Nutmeg
  1 tsp Ginger
  1 tbsp Baking Soda
  2 tsp Baking Powder
  2 tsp Salt
  1/4 cup Stevia (or other sweetener)
  2 tbsp Vanilla Extract
  1 1/4 Almond Milk (or other Non Dairy)
  3 tbsp Coconut Oil (or oil substitute; apple sauce, banana)
  4 tbsp Apple Cider Vinegar
  1 cup Raisins
  1 1/2 cups Grated Carrot
Directions
  Pre Heat the oven to 180 and line pans with parchment paper and non stick spray.
Whisk flour, baking soda, salt and spices in to a large bowl.
Combine the sweetener, vanilla extract and apple cider. Mix well before slowly pouring in the carrot, whilst continuing to stir.
Add to the bowl the oil and raisins, whilst stirring.. but don’t overmix! :)
Transfer the cake batter in to the pan and bake for 25-30 minutes (the height of mine took a bit longer!) until a toothpick comes out from the centre clean.
Once baked, leave to cool for about an hour. Remove the cake from the pan, as not to ruin the sides, and begin lathering icing on to the cake (or however you prefer). After, scatter Orange Zest (grated Orange) across the top.
  And done!!
**It was moist enough not to need much oil, but it can be substituted mega easily for apple sauce or mashed banana.
**No Sugar has been added to this recipe. The only Sugar which isn’t natural, has been from the Icing Sugar. Simply remove this for a just as delicious yet diabetic friendly cake.
Recipe for the Icing is in the previous days Carrot Cake. This has been adapted from the original recipe by fragrantvanillacake.

Giant Vegan Carrot Cake

Okay.. it’s actually only has it’s name because I made it in a Giant Cupcake Mould to get the height and shape in a rush without layering it. I only had under and hour to prepare this and bake it, luckily an extra fifteen minutes was thrown my way. Grating fresh carrots with a mini grater is hard and time consuming, especially when you’re doubling the recipe.. and the grater is mini!!! Regardless, the family LOVED this. My Uncle has been honestly surprised by how good Vegan Baking is (especially when I make it!). I had over a cups worth left of frosting left over from the previous days Carrot Cake (different recipe for the smaller cake to follow) so I made this for my parents as Uncle was visiting today. Anyway, the original recipe was for one 6” 4 layer cake, made in two 6” pans. However, as I mentioned about the rush and size.. I doubled it up for the cupcake mould. Alternatively, this can be used two double up for one 9” 4 layer cake, made up in two 9” pans. It was a hugeeee hit! The recipe I’m listing is for the second 9” (or cupcake mould) cake. For the 6” cake, just half the entire recipe.

  Ingredients

  3 Cups Whole Wheat Flour

  2 tbsp Cinnamon

  1 tsp Ground Nutmeg

  1 tsp Ginger

  1 tbsp Baking Soda

  2 tsp Baking Powder

  2 tsp Salt

  1/4 cup Stevia (or other sweetener)

  2 tbsp Vanilla Extract

  1 1/4 Almond Milk (or other Non Dairy)

  3 tbsp Coconut Oil (or oil substitute; apple sauce, banana)

  4 tbsp Apple Cider Vinegar

  1 cup Raisins

  1 1/2 cups Grated Carrot

Directions

  1.  Pre Heat the oven to 180 and line pans with parchment paper and non stick spray.
  2. Whisk flour, baking soda, salt and spices in to a large bowl.
  3. Combine the sweetener, vanilla extract and apple cider. Mix well before slowly pouring in the carrot, whilst continuing to stir.
  4. Add to the bowl the oil and raisins, whilst stirring.. but don’t overmix! :)
  5. Transfer the cake batter in to the pan and bake for 25-30 minutes (the height of mine took a bit longer!) until a toothpick comes out from the centre clean.
  6. Once baked, leave to cool for about an hour. Remove the cake from the pan, as not to ruin the sides, and begin lathering icing on to the cake (or however you prefer). After, scatter Orange Zest (grated Orange) across the top.

  And done!!

**It was moist enough not to need much oil, but it can be substituted mega easily for apple sauce or mashed banana.

**No Sugar has been added to this recipe. The only Sugar which isn’t natural, has been from the Icing Sugar. Simply remove this for a just as delicious yet diabetic friendly cake.

Recipe for the Icing is in the previous days Carrot Cake. This has been adapted from the original recipe by fragrantvanillacake.

7 hours ago
101,929 notes
Rape jokes are not jokes. Woman-hating jokes are not jokes. These guys are telling you what they think. When you laugh along to get their approval, you give them yours.

Thomas Millar, Meet the Predators  (via fuckinq)

my mom told me this when i was like 6. though not specifically about rape jokes, she just said “when people are being mean and you laugh, you are agreeing.”

(via postwhitesociety)

“when people are being mean and you laugh, you are agreeing.”

(via lorilevaughn)

7 hours ago
113 notes

pizzafemme:

surviving is hard and it’s every day and i’m so proud of you

8 hours ago
61 notes

lumpy-pizza-princess:

Don’t tell oppressed people that they shouldn’t be offended when people say offensive things.
Like????
It’s not that hard to understand why people are getting upset over the shitty things you’re saying.
Stop.

9 hours ago
5,807 notes
I’m tired of non-fat people thinking it’s a miracle when fat people are talented.

Shakethecobwebs

Is it still cool to say reply with just “this” because … THIS.

(via shakethecobwebs)