darksilenceinsuburbia:

Conjunto Universo.

http://www.flickr.com/photos/elcerebrodej/

hyacinthos:

making islands, elizabeth shippen green 

lunchbagart:

Hey here’s yet another dad who draws on lunch bags, Mike Smith.  He actually tells sequential stories with his.

theimages:

Grandma, Chase Stone

shespeaksinriddles:

That pretty star is slowly burning out
it’s tied by order’s strangely shifting chain
though order gives us quite the sound of doubt
and order’s place among our minds can wane

The tides, awash with greyish, enthused hue
are loyal in their apathetic ways
though tides like those have seen us swiftly…

thingsiatethatilove:

I can’t believe how many years of being alive it has taken me to realize that ice cream actually tastes better if you eat it out of a fancy glass.

hellyeahrecipes:

Honeydew Boba Tea

• 1 cup black tapioca pearls
• 2 green tea bags
• ½ honeydew melon
• 1 cup milk or plain soy milk
• agave syrup to taste

1. In a large pot bring 10 cups of water to a boil. Add tapioca pearls and boil until plump; about 5 minutes. Cover and reduce heat to medium; simmer for 5 minutes. Drain tapioca pearls and set aside.
2. In the meantime, bring two cups of water to a boil and steep two bags of green tea. Place in the refrigerator until cool.
3. Peel and seed half a honeydew melon and chop into bite size pieces. Place in a food processor and pulse until smooth. Refrigerate until cool.
4. When tea and puree are cold, combine in a large jug. Add milk and sweeten to taste.
5. To serve place 2-3 tablespoons of tapioca pearls in a glass and top with honeydew tea. Drink with an extra large straw.

beaucoup-food:

Molten Chocolate Cake

YUMMMMYYYYY…….