Be my pal
sexy-nugget:

(via problemactic, jacob)

okaybro:

if u dont reblog it i know where our relationship is at: the trash

corrwill:

ouijasexting:

im fucking crYIN G omfg

I will NEVER not reblog this. ONE OF THE BEST SNL SKITS THEY HAVE EVER DONE!!!

matt-douchene:

do u ever do something mildly impolite like not give a nice goodbye or not hold a door and spend the rest of the day thinking about it

moxiearien:

cresentmoon2000:

katiaobinger:

the true american experience is wondering if you just heard firecrackers or gunshots

PLEASE TELL ME THIS IS A JOKE

bonus points: both are illegal in your state and you still cannot tell

0bstacles:

huffingtonpost:

THIS GENIUS MACHINE FEEDS STRAY DOGS IN EXCHANGE FOR RECYCLED BOTTLES

The Turkish company Pugedon has created a vending machine that’s dispensing help for both the environment and our furry friends.

Watch the machine in action here.

this makes me so happy

0bstacles:

huffingtonpost:

THIS GENIUS MACHINE FEEDS STRAY DOGS IN EXCHANGE FOR RECYCLED BOTTLES

The Turkish company Pugedon has created a vending machine that’s dispensing help for both the environment and our furry friends.

Watch the machine in action here.

this makes me so happy

tango-mango:

This recipe makes only two cookies.

Albeit, two big, beautiful cookies. When I found this recipe, I liked the convenience factor of only five minutes prep time, and I loved the notion that I wouldn’t end up with a whole batch of cookies tempting me at every turn. However, I was skeptical. Would they be as good as my favorite Tollhouse? As it turned out, this is an awesome recipe, and those two cookies are every bit as good as their big batch buddies!

I’ve made these twice. The first time around the cookies turned out great, but they didn’t have that ooey-gooey factor that I was hoping for. I made some changes for the second batch, which totally did the trick.

If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look mine pictured, use 1/4 cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.

A clever recipe from No. 2 Pencil.

Ingredients:

  • 2 tablespoons room temperature butter
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon granulated sugar
  • Pinch of kosher salt
  • 1/4 teaspoon vanilla extract
  • 1 egg yolk
  • 1/4 teaspoon baking soda
  • 1/4 cup all-purpose flour
  • 3 heaping tablespoons of semisweet chocolate chips (I chopped mine)

Directions:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.

Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.

Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. (I found this doesn’t always work, but I banged the baking sheet anyway.)

surprisebitch:

twophoenixfeathers:

whoop there it is

truth tea has been spilled