3,598 notes
15 / 5 / 2013 @ 01:59
(source: iinsano)


7,881 notes
15 / 5 / 2013 @ 01:51
(source: aatmagaialove)


18,979 notes
14 / 5 / 2013 @ 16:25
(source: thefortnightly)


6,092 notes
14 / 5 / 2013 @ 16:14
(source: foreverisnotsolong)

I would do despicable things to get my hands on a pair of these.

1,429 notes
14 / 5 / 2013 @ 16:07
(source: maudit)


959 notes
12 / 5 / 2013 @ 16:15
(source: smilestones)

pairofchubbs: smilestones: Cored and Sliced Apple with Peanut Butter, Chopped Pecans and Chocolate Chips This looks delicious! 

41,007 notes
12 / 5 / 2013 @ 16:06
(source: justtroublemaker)

tobefitforme: eathealthygethealthy: lonelywoods: who made this wonderful piece of art? please let me know :) ☽ ❀ Spiritual Nature Blog ❀ ☾ Wow this is beautiful, I love how it transitions from realistic to abstract This was done by Justin Geffri. You can see more of his amazing paintings HERE. Its all done in acrylic paint & a palette knife. My art teacher loves him

3,980 notes
12 / 5 / 2013 @ 15:54
(source: tattooedtaint)


2,737 notes
12 / 5 / 2013 @ 15:48
(source: b-lackkwhite)


12,323 notes
12 / 5 / 2013 @ 15:26
(source: 666-grams)

brittanyyloretta: 666-grams: how much $20 of weed gets you.

7,795 notes
11 / 5 / 2013 @ 15:08
(source: navisis)


1,688 notes
11 / 5 / 2013 @ 15:06
(source: red-lipstick)

red-lipstick: Shintaro Kago (Japanese, b. 1969, Tokyo)        Illustrations

18,860 notes
11 / 5 / 2013 @ 15:06
(source: br0therh00d-0f-wolfx)


1,053 notes
11 / 5 / 2013 @ 15:05
(source: gettingahealthybody)

gettingahealthybody: Egg and Asparagus Toasts INGREDIENTS 2 asparagus spears, trimmed 1 tablespoon olive oil 2 eggs 2 thin slices of good, crusty bread Sherry vinegar, to taste Flaky salt, to taste Freshly ground black pepper, to taste INSTRUCTIONS Bring a pot of salted water to a boil and fill a large bowl with ice water. Boil the asparagus spears for 60 – 90 seconds, depending on their thickness. Remove with tongs and immediately transfer to the ice water. Let cool down in the water for a few minutes, and then remove and thinly slice diagonally. Heat the olive oil in a skillet over medium-high heat. Add the eggs along with a very small splash of water. Cover the skillet. Meanwhile, toast the bread. Check the eggs after a minute or so, and nestle the sliced asparagus into the whites of the eggs when they are just starting to set. Cover the skillet again and cook until the whites are completely set and the yolks are still runny. When the eggs are cooked, sprinkle a generous amount of sherry vinegar over the toasted bread. Top with the egg and asparagus mixture – and don’t fret if some of the asparagus pieces fall off! Sprinkle with flaky salt and freshly ground black pepper, and serve. (source)

21,787 notes
11 / 5 / 2013 @ 15:02
(source: cutielittledimple)