Creep

I’m so excited for the mc Chris show in Chicago!!!!!

the-dude-sisco:

If there is one picture i post on here that i really wish y’all would reblog the fuck out of, it’s this one.
PLEASE. It could save many people that are under the ridiculous police state going on right now in Ferguson Missouri. Those people need our help.

the-dude-sisco:

If there is one picture i post on here that i really wish y’all would reblog the fuck out of, it’s this one.

PLEASE. It could save many people that are under the ridiculous police state going on right now in Ferguson Missouri. Those people need our help.

(via applyironreveal)

I miss you all the time

masterchefonfox:

jerryjamesstone's Breakfast “Panna Cotta”Inspired by the Italian dessert panna cotta, this breakfast recipe is pure indulgence. The bottom layer is a “salted” caramel made using soy sauce and brown sugar;  it’s as tasty as it is weird. The middle is stuffed with creamy coconut and vanilla bean grits. And it’s all topped off with a thin layer of grapefruit-fennel marmalade. This dish can easily be made ahead for a breakfast on-the-go or just as a healthier dessert. Soy Sauce Caramel1/4 cup brown sugar, packed1 tablespoon butter1/2 teaspoon vanilla extract1 teaspoon soy sauce1 tablespoon cream1. In a small saucepan gently combine the brown sugar, butter and cream. Warm over a medium-low heat until combined, then bring to a simmer over a medium-high heat.2. Remove from heat and stir in the vanilla extract and soy sauce.  Coconut & Vanilla Bean Grits1 13.5oz can coconut milk1/3 cup grits1 vanilla bean, scraped1 tablespoon sugarpinch of salt1. Add the coconut milk to a small saucepan and warm over a medium-low heat. 2. Add in the sugar, salt and vanilla bean seeds. 3. When mixture begins to simmer, add in the grits and cook on a low simmer for about 10 minutes, until the grits are tender. 4. Remove from heat and let stand. Grapefruit-Fennel Marmalade1/2 grapefruit, juiced1 cup sugar2 ounces shaved fennel1. Add the fennel to a small saucepan and sauté over a medium-low heat until just tender and aromatic. 2. Add in the grapefruit juice (I added the pulp too) and the sugar and bring to a boil. Cook until fennel is translucent. Breakfast “Panna Cotta”1. Using 8oz widemouth mason jars, cover the bottom layer with Soy Caramel, then the grits, and top off with a thin layer of grapefruit marmalade. 2. Cover and store in the fridge until you’re ready for the most amazing breakfast ever!

masterchefonfox:

jerryjamesstone's Breakfast “Panna Cotta”

Inspired by the Italian dessert panna cotta, this breakfast recipe is pure indulgence.

The bottom layer is a “salted” caramel made using soy sauce and brown sugar;  it’s as tasty as it is weird. The middle is stuffed with creamy coconut and vanilla bean grits. And it’s all topped off with a thin layer of grapefruit-fennel marmalade. This dish can easily be made ahead for a breakfast on-the-go or just as a healthier dessert.

Soy Sauce Caramel
1/4 cup brown sugar, packed
1 tablespoon butter
1/2 teaspoon vanilla extract
1 teaspoon soy sauce
1 tablespoon cream

1. In a small saucepan gently combine the brown sugar, butter and cream. Warm over a medium-low heat until combined, then bring to a simmer over a medium-high heat.
2. Remove from heat and stir in the vanilla extract and soy sauce.  

Coconut & Vanilla Bean Grits
1 13.5oz can coconut milk
1/3 cup grits
1 vanilla bean, scraped
1 tablespoon sugar
pinch of salt

1. Add the coconut milk to a small saucepan and warm over a medium-low heat.
2. Add in the sugar, salt and vanilla bean seeds.
3. When mixture begins to simmer, add in the grits and cook on a low simmer for about 10 minutes, until the grits are tender.
4. Remove from heat and let stand.

Grapefruit-Fennel Marmalade
1/2 grapefruit, juiced
1 cup sugar
2 ounces shaved fennel

1. Add the fennel to a small saucepan and sauté over a medium-low heat until just tender and aromatic.
2. Add in the grapefruit juice (I added the pulp too) and the sugar and bring to a boil. Cook until fennel is translucent.

Breakfast “Panna Cotta”
1. Using 8oz widemouth mason jars, cover the bottom layer with Soy Caramel, then the grits, and top off with a thin layer of grapefruit marmalade.
2. Cover and store in the fridge until you’re ready for the most amazing breakfast ever!

If they ask you about me, tell them “She was the only girl who loved me with honesty, and I broke her.”.

—Shahrazad al-Khalij (via pukia)

(Source: nizariat, via easymoneysniper-x)

Note to self: stop fighting with everyone.

Note to self: stop fighting with everyone.