Straight up: You're probably going to be offended by some of the stuff I say or reblog. I post NSFW things, homoerotic things, and whatever else catches my attention and passion.

I reblog constantly. I'm a reblogger. Very rarely original stuff.

Ask me anything! I'll answer.

Also, I'm a fangirl of many things.

20th April 2014

Photo reblogged from Texts From the Avengers with 412 notes

20th April 2014

Photo reblogged from The Fluff Queen with 120,950 notes

alliartist:



The Witch’s Son by Lauren Nichols


I like this a lot.
You always see things like the witch’s daughter. This is more interesting to me, since it’s rarely done!

alliartist:

The Witch’s Son by Lauren Nichols

I like this a lot.

You always see things like the witch’s daughter. This is more interesting to me, since it’s rarely done!

20th April 2014

Photo reblogged from its kind of a funny story with 102,325 notes

tojothethief:

Just bull things. 

tojothethief:

Just bull things. 

Source: tojothethief

20th April 2014

Photo reblogged from time for firewhiskey...... with 2,317 notes

haymitchdrinksfirewhiskey:

revolver-levi:

Stella Angelova Swordplay

HOLY SHIT THIS IS AWESOME. …I think I am in love.

haymitchdrinksfirewhiskey:

revolver-levi:

Stella Angelova Swordplay

HOLY SHIT THIS IS AWESOME.

…I think I am in love.

Source: reddit.com

20th April 2014

Photoset reblogged from time for firewhiskey...... with 13,806 notes

ashumi-san:

nightfall-in-the-middle-earth:

 

Jee-Hyung Lee

All of these are effing outstanding.

Source: catfromwonder

20th April 2014

Photo reblogged from A Sea of Quotes with 13,275 notes

aseaofquotes:

Stephen King, Night Shift

aseaofquotes:

Stephen King, Night Shift

20th April 2014

Photo reblogged from Men Are Dirty Mr Sharpe, Rifles Are Clean with 98,123 notes

systemofadowny:

tenaflyviper:

If you can’t find a place on your blog for Patrick Stewart in a bathtub dressed like a lobster, then your blog probably doesn’t deserve such majesty anyway.

guys this is my icon 

systemofadowny:

tenaflyviper:

If you can’t find a place on your blog for Patrick Stewart in a bathtub dressed like a lobster, then your blog probably doesn’t deserve such majesty anyway.

guys this is my icon 

Source: digg

20th April 2014

Photo reblogged from Square-Enix Confessions with 10 notes

square-enixconfessions:

I am obsessed with FFXV (was FFXIII-Versus) so much I think it’s unhealthy. Noctis and the other characters look so real, they could probably pass as humans.

they’d pass as really, REALLY pretty humans. and if humans are that pretty, i’d be a little worried. and probably a little pissed off. probably more than i already am.

square-enixconfessions:

I am obsessed with FFXV (was FFXIII-Versus) so much I think it’s unhealthy. Noctis and the other characters look so real, they could probably pass as humans.

they’d pass as really, REALLY pretty humans.
and if humans are that pretty, i’d be a little worried. and probably a little pissed off.
probably more than i already am.

20th April 2014

Photoset reblogged from time for firewhiskey...... with 17,899 notes

zombietonbo:

justanotherstonyfan:

fuckyeahmarvelstuff:

Marvel Bathing Suits from Hot Topic

Someone needs to draw Steve in that one on the right.

Source: fuckyeahmarvelstuff

20th April 2014

Photo reblogged from Emz' Mindful Meanderings with 30 notes

Tagged: O RLLY?

Source: myfatbrother

20th April 2014

Photo reblogged from gay teenage superhero otome with 67 notes

sassmaster-arjay:

freddymurphy:

I get the Easter bunny and Jesus in the same shot! #cosplay #wondercon @wondercon #marvel

THE CARROT CLAWS

sassmaster-arjay:

freddymurphy:

I get the Easter bunny and Jesus in the same shot! #cosplay #wondercon @wondercon #marvel

THE CARROT CLAWS

Source: freddymurphy

20th April 2014

Photoset reblogged from gay teenage superhero otome with 17,275 notes

6 packs in 6 weeks. Do each move for a minute 4 times a week.

Source: gymra

20th April 2014

Photo reblogged from gay teenage superhero otome with 91,377 notes

c4cti:

anime 13 year olds

actual 13 year olds

c4cti:

anime 13 year olds

image

actual 13 year olds

image

Source: c4cti

20th April 2014

Photo reblogged from the tempest caliban with 40 notes

homewardwishes:

Salted Caramel Cheesecake Pie
makes one 9-inch pie
adapted from Dorie Greenspan and Zoe Nathan
For the Crust:
2 cups ginger snap cookie crumbs
2 tablespoons brown sugar
pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
For the Cheesecake:
1 pound (2 blocks) cream cheese, at room temperature
1 1/3 cups granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons heavy cream
1 teaspoon lemon zest (optional)
For the Caramel:
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt
Place two rack in the upper and bottom third of the oven.  Preheat oven to 350 degrees F.  You’ll need a 9-inch pie plate and a 9×13-inch pan for boiling water.
To make the crust, place cookies in the bowl of a food processor and grind to a fine crumb.  If you don’t have a food processor you can crumble cookies in a zip lock bag with a rolling pin.  Once you’ve created a fine crumb, add brown sugar, salt, and butter.  Toss together, moistening all of the ginger snap crumbs.  Pour the mixture into a 9-inch pie plate and press with fingers until sides and bottom are evenly coated with crust.
Bake for 10 to 15 minutes until golden brown.  Remove from the oven and allow to cool while you make the cheesecake filling.  Reduce the oven temperature to 325 degrees F.  Place a tea kettle of water on the stove top to boil.  We’re going to add hot water to the 9×13-inch pan to place under the baking cheesecake.
To make the cheesecake filling:  In the bowl of an electric stand mixer fitted with a paddle attachment, beat together cream cheese and granulated sugar.  Beat until light and fluffy, about 3 to 5 minutes.  Beat in salt and vanilla extract until well incorporated.    Add eggs, beating one at a time between each addition.  Once creamy and smooth, slowly beat in the cream, beating on medium high until creamy and luscious.  Add lemon zest if using.
Pour cheesecake mixture into the prepared cheesecake crust.
Place 9×13-inch pan in the bottom shelf  of the hot oven.  Carefully pout in hot water, and fill to 1/2 full.  Push into oven.
Place cheesecake on the upper oven shelf.  Bake for 50 to 60 minutes, until cheesecake is browned and puffed.  When cheesecake is puffed and doesn’t have  loose giggle in the center, turn oven off and use a towel to prop the oven open slightly.  Let cheesecake rest for another 45 minutes in the cooling oven.  Remove from the oven and cool completely, for at least 4 hours.  Overnight is best.
While the cheesecake cools, make the caramel so it can cool as well.
To make the caramel, add sugar, water, and corn syrup to a medium saucepan.  Bring to a boil over medium heat, stirring once or twice.  Bring to a boil and allow to brown.  Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter.  Mixture will boil and foam.  Stir well.  Add salt and stir well to incorporate.  Caramel may seem thin… that’s ok.  Place in a bowl.  Cover with plastic wrap and cool in the fridge for at least 4 hours, overnight is best.
Pour the cooled caramel over the cooled cheesecake,  return to the refrigerator until ready to serve.  Sprinkle with a dash of sea salt then slice and serve.
Cheese will last for up to 4 days, well wrapped in the refrigerator.

homewardwishes:

Salted Caramel Cheesecake Pie

makes one 9-inch pie

adapted from Dorie Greenspan and Zoe Nathan

For the Crust:

2 cups ginger snap cookie crumbs

2 tablespoons brown sugar

pinch of salt

1/2 stick (4 tablespoons) unsalted butter, melted

For the Cheesecake:

1 pound (2 blocks) cream cheese, at room temperature

1 1/3 cups granulated sugar

1/2 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs, at room temperature

1/2 cup plus 2 tablespoons heavy cream

1 teaspoon lemon zest (optional)

For the Caramel:

1/2 cup granulated sugar

2 tablespoons water

2 tablespoons light corn syrup

1/3 cup heavy cream

2 tablespoons unsalted butter

1/2 teaspoon sea salt

Place two rack in the upper and bottom third of the oven.  Preheat oven to 350 degrees F.  You’ll need a 9-inch pie plate and a 9×13-inch pan for boiling water.

To make the crust,
place cookies in the bowl of a food processor and grind to a fine crumb.  If you don’t have a food processor you can crumble cookies in a zip lock bag with a rolling pin.  Once you’ve created a fine crumb, add brown sugar, salt, and butter.  Toss together, moistening all of the ginger snap crumbs.  Pour the mixture into a 9-inch pie plate and press with fingers until sides and bottom are evenly coated with crust.

Bake for 10 to 15 minutes until golden brown.  Remove from the oven and allow to cool while you make the cheesecake filling.  Reduce the oven temperature to 325 degrees F.  Place a tea kettle of water on the stove top to boil.  We’re going to add hot water to the 9×13-inch pan to place under the baking cheesecake.

To make the cheesecake filling:  
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together cream cheese and granulated sugar.  Beat until light and fluffy, about 3 to 5 minutes.  Beat in salt and vanilla extract until well incorporated.    Add eggs, beating one at a time between each addition.  Once creamy and smooth, slowly beat in the cream, beating on medium high until creamy and luscious.  Add lemon zest if using.

Pour cheesecake mixture into the prepared cheesecake crust.

Place 9×13-inch pan in the bottom shelf  of the hot oven.  Carefully pout in hot water, and fill to 1/2 full.  Push into oven.

Place cheesecake on the upper oven shelf.  Bake for 50 to 60 minutes, until cheesecake is browned and puffed.  When cheesecake is puffed and doesn’t have  loose giggle in the center, turn oven off and use a towel to prop the oven open slightly.  Let cheesecake rest for another 45 minutes in the cooling oven.  Remove from the oven and cool completely, for at least 4 hours.  Overnight is best.

While the cheesecake cools, make the caramel so it can cool as well.

To make the caramel, add sugar, water, and corn syrup to a medium saucepan.  Bring to a boil over medium heat, stirring once or twice.  Bring to a boil and allow to brown.  Once sugar has browned to a medium amber color, remove from heat and immediately add heavy cream and butter.  Mixture will boil and foam.  Stir well.  Add salt and stir well to incorporate.  Caramel may seem thin… that’s ok.  Place in a bowl.  Cover with plastic wrap and cool in the fridge for at least 4 hours, overnight is best.

Pour the cooled caramel over the cooled cheesecake,  return to the refrigerator until ready to serve.  Sprinkle with a dash of sea salt then slice and serve.

Cheese will last for up to 4 days, well wrapped in the refrigerator.

Source: homewardwishes

20th April 2014

Photo reblogged from Clever Henshin with 103,205 notes

popillols:

scatteringstarslikesprinkles:

iamspacekisses:

I AM CRYING

HE WAS POSSESSED BY THE DEVIL AND DRANK DEMON BLOOD

HE WAS LUCIFER’S ONE TRUE VESSEL OMFG

popillols:

scatteringstarslikesprinkles:

iamspacekisses:

I AM CRYING

HE WAS POSSESSED BY THE DEVIL AND DRANK DEMON BLOOD

HE WAS LUCIFER’S ONE TRUE VESSEL OMFG

Source: stayyspazzy