ghostsfacer:

Sorry but I will reblog this every time I see it because it is just too accurate not to.

ghostsfacer:

Sorry but I will reblog this every time I see it because it is just too accurate not to.

(Source: theghostofchurch, via edgeofuncertainty)

@19 hours ago with 321514 notes
becomming:

xlizardx:

Apparently this is "The clearest photo of Mercury ever taken."

why isnt everyone getting so excited about this, it is literally another planet look at how beautiful it is stop what your doing and look at how alien like this planet is what is living there oh my god mercury

becomming:

xlizardx:

Apparently this is "The clearest photo of Mercury ever taken."

why isnt everyone getting so excited about this, it is literally another planet look at how beautiful it is stop what your doing and look at how alien like this planet is what is living there oh my god mercury

(via edgeofuncertainty)

@19 hours ago with 91147 notes
#nothing is living there #but ooohh look pretty #no really it's beautiful 
@1 day ago with 165539 notes

prostheticknowledge:

Quixter

First-to-market biometric payment system scans your hand of it’s vein layout to identify the customer and their account.

To those unfamiliar with vein biometrics, the way your veins are structured around your body are more unique than a fingerprint, therefore considered a far more accurate form of personal identification - video from the University of Lund, Sweden below:

Paying for a coffee or lunch by simply scanning your palm still sounds like science fiction to most of us. However, an engineering student at Lund University in Sweden has made it happen - making his the first known company in the world to install the vein scanning technique in stores and coffee shops.

[Link]

Link to Quixter’s website can be found here

(via emergentfutures)

@1 day ago with 1532 notes

(Source: jewelsanddrugs, via rebeccriss)

@2 days ago with 9949 note and 3334 play

(via nordravn)

@2 days ago with 3457 notes

stand-up-comic-gifs:

I look around, there’s baby pictures of me everywhere. - Sheng Wang (x)

(via zohbugg)

@2 days ago with 96218 notes

guy:

studies show that i will act the exact same way if u do this for me

(Source: trashybooksforladies, via justhavetofeelthewaves)

@2 days ago with 23205 notes

luther-the-dewott:

lulu is getting real tired of your shit tidus

(via finalfantasythings)

@19 hours ago with 3799 notes
edmbreeze:

SWEDISH HOUSE MAFIA VAPORIZING MOTHAFUCKAS AT EDC 2011

edmbreeze:

SWEDISH HOUSE MAFIA VAPORIZING MOTHAFUCKAS AT EDC 2011

(via rebeccriss)

@19 hours ago with 2054 notes
fuckingflorida:

brosephpulitzer:

This was in today’s newspaper.

a cremation seminar……….. at smokey bones………………… someone has a morbid sense of humor

fuckingflorida:

brosephpulitzer:

This was in today’s newspaper.

a cremation seminar……….. at smokey bones………………… someone has a morbid sense of humor

@1 day ago with 327 notes

(Source: malefig, via fybeinggay)

@1 day ago with 6835 notes
thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level. 

SPRING ASPARAGUS RISOTTO


Enough for 4 people


2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste


Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything. 


In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.


Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit. 


When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives. 

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level.

SPRING ASPARAGUS RISOTTO

Enough for 4 people

2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste

Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything.

In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit.

When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives.

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

@2 days ago with 1441 notes

(Source: kohlhase, via just-my-imagination)

@2 days ago with 31 notes
fancymen:

ғ ᴀ ɴ ᴄ ʏ ᴍ ᴇ ɴ
@2 days ago with 22892 notes