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This is a tumblelog, kinda like a blog but with short-form, mixed-media posts with stuff I like. Scroll down a bit to start reading, or a bit more to read more about me.
Falling Slowly Glen Hansard & Marketa Irglova
Well you have suffered enough
And warred with yourself
It’s time that you wonI want to cover this with you @superoverbaked
:))))
holy shit this is actually insane
the actual fuck?
oh my fuck that is so insane
holy fuck my head hurts
this is the most interesting thing i’ve ever read.
woah…
omfGfgh
Take the time to read this, sooooooooo interesting
markssailingthecrisscolfership:
My dog looks like a fuzzy penis. That is all, bye.
i sat here laughing for like ten minutes
OH MY FUCKING GOD
YES IT’S BACK OH FUCK
I’VE WAITED TWO YEARS FOR THIS
LMFAOOO STILL FUNNY
omgggg
Wait………this is real??
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
