by crowfooted


http://crowfooted.tumblr.com/post/72150547369/audio_player_iframe/crowfooted/tumblr_mysmj9qEMK1qhyhpg?audio_file=https%3A%2F%2Fwww.tumblr.com%2Faudio_file%2Fcrowfooted%2F72150547369%2Ftumblr_mysmj9qEMK1qhyhpg

thatwasmeanish:

Gif source (x)

Was there anyone who wasn’t thinking of this song during this bit?

by crowfooted

xanniesworld:

fuckyeahwomenprotesting:

burdened-with-glorious-puns:

earth-oddity:

2000 was almost 14 years ago
2000 was almost 14 years ago
2000 was almost 14 years ago

there are high schoolers who were born in the 2000s.

I REPEAT: THERE ARE HIGH SCHOOLERS WHO WERE BORN IN 2000.

I feel like our generation doesn’t know how to handle aging. Like anyone born before 1998 is just like nope. 

Pretty much.

Given that I still get mistaken for a high schooler, I guess I’m really not sure how aging is supposed to work?

by crowfooted

bonesmakenoise:

theweepingtimelord:

Lembas Bread (Lord of the Rings “authentic” Elvish bread)

Ingredients: 

 2 ½ cups of flour
1 tablespoon of baking powder
¼ teaspoon of salt
½ cup of butter
1/3 cup of brown sugar
1 teaspoon of cinnamon
½ teaspoon honey
2/3 cup of heavy whipping cream
½ teaspoon of vanilla

Directions:

Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix with a well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly.

Finally add the cream, honey, and vanilla and stir them in with a fork until a nice, thick dough forms.

Roll the dough out about ½ in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough).

Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

***Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices***

as someone who has baked these A LOT

They are REALLY GOOD

and I am reblogging this because I KEEP LOSING MY RECIPE