(Source: opencult, via luminescentsunshine)


6 hours ago · 388,985 notes (© opencult)

cokeflow:

"what’s your blog about?"

image

(via la-soleil-et-la-lune)


6 hours ago · 102,156 notes (© cokeflow)

(via jennyywinnn)



ethanwearsprada:

undeadcosmicunicorn:

Opaque Matte Lipstick - $6.99

these are exactly the lipsticks that white suburban moms and conservative talk radio hosts were worried about

(via la-soleil-et-la-lune)



perftag:

oh u “LOVE” ur newborn child???? name 3 of their albums lmfao

(via mrkmja)


6 hours ago · 157,675 notes (© perftag)

spicy-vagina-tacos:

captindigorose:

faerielypsychic:

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.


My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll

reblogging for the recipe

why the fuck else would you be reblogging

spicy-vagina-tacos:

captindigorose:

faerielypsychic:

fuckyouimpurple:

Lavender Lemonade

4 tbsps (1/4 cup) culinary lavender*

2 cups boiling water

2/3 cup sugar

1 1/2 cups fresh lemon juice (about 8 lemons)

2 cups cold water

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.

My friend actually made lavender lemonade before and it’s delicious. Not sure if this is the same recipe, but stillllll

reblogging for the recipe

why the fuck else would you be reblogging

(via la-soleil-et-la-lune)


6 hours ago · 47,959 notes (© fuckyouimpurple)

(Source: comchancanhblog, via luanlegacy)


6 hours ago · 2,398 notes (© comchancanhblog)

firewonk:

same

(via hooongry)


8 hours ago · 27,281 notes (© firewonk)

lucillesballs:

overhearing people talking about something u like

image

hearing that they talkin shit

image

(via mrkmja)


8 hours ago · 175,446 notes (© lucillesballs)

notwifi:

um hi, my friend wants to know if you think im hot

(via justremembericared)


8 hours ago · 9,486 notes (© notwifi)