Happy Herroween Errrrybody! (Taken with Cinemagram)

Happy Herroween Errrrybody! (Taken with Cinemagram)

2 Notes

soreyamua:

beautylish:

Don’t throw away your broken shadow! We’ve got the DIY on how to fix your shattered pressed eyeshadows!

Pretty cool

soreyamua:

beautylish:

Don’t throw away your broken shadow! We’ve got the DIY on how to fix your shattered pressed eyeshadows!

Pretty cool

(via xosoreya)

507 Notes

Khloe kreepin it real

Khloe kreepin it real

2 Notes

sophiniesom:

Todays cold weather was calling for Arroz Caldo.
Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.
Cambodian’s have their own version, but this Filipino dish is my favorite congee. I added a few ingredients of my own, but still very close to the traditional style… The only difference is the spice ;)
Ingredients 
1 ½ lbs chicken, cut into serving pieces
1 ½ cups uncooked rice 
4 cups water
1 ½ cups chicken broth
2 tbsp fish sauce 
2 tsp garlic 
1/2 tsp ground black pepper 
1 cup red onion, minced 
6 pieces hard boiled eggs 
1 cup scallions (green onions), minced 
2 knobs ginger, julienned 
2 tbsp cayenne
2 tbsp Sriracha (optional)
1 piece chicken cube (bouillon) 
1 piece lemon or 
4 pieces calamansi 
2 tbsp cooking oil
Instructions
In a pot, heat the cooking oil then saute the garlic, onion, and ginger
Dash-in some ground black pepper 
Add the chicken cube and cook until the cube melts 
Put-in the chicken and cook until outer layer color turns golden brown 
Add the fish sauce and uncooked rice then mix and cook for a few minutes 
Pour-in the water and chicken broth, bring to a boil 
Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) 
Put-in the hard boiled eggs 
Add the cayenne and Sriracha for additional color and aroma 
Serve hot with garlic (see below), minced scallions, and lemon. 
How to cook the garlic
Pour the oil in a pan then turn on the stove 
Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic) 
Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired) 
Drain the oil and place in a bowl with paper towel or tissue 
Share and Enjoy!

I’m gonna have to try this. Thanks!

sophiniesom:

Todays cold weather was calling for Arroz Caldo.

Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.

Cambodian’s have their own version, but this Filipino dish is my favorite congee. I added a few ingredients of my own, but still very close to the traditional style… The only difference is the spice ;)

Ingredients

  • 1 ½ lbs chicken, cut into serving pieces
  • 1 ½ cups uncooked rice 
  • 4 cups water
  • 1 ½ cups chicken broth
  • 2 tbsp fish sauce 
  • 2 tsp garlic 
  • 1/2 tsp ground black pepper 
  • 1 cup red onion, minced 
  • 6 pieces hard boiled eggs 
  • 1 cup scallions (green onions), minced 
  • 2 knobs ginger, julienned 
  • 2 tbsp cayenne
  • 2 tbsp Sriracha (optional)
  • 1 piece chicken cube (bouillon) 
  • 1 piece lemon or 
  • 4 pieces calamansi 
  • 2 tbsp cooking oil

Instructions

  1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
  2. Dash-in some ground black pepper 
  3. Add the chicken cube and cook until the cube melts 
  4. Put-in the chicken and cook until outer layer color turns golden brown 
  5. Add the fish sauce and uncooked rice then mix and cook for a few minutes 
  6. Pour-in the water and chicken broth, bring to a boil 
  7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes) 
  8. Put-in the hard boiled eggs 
  9. Add the cayenne and Sriracha for additional color and aroma 
  10. Serve hot with garlic (see below), minced scallions, and lemon. 

How to cook the garlic

  1. Pour the oil in a pan then turn on the stove 
  2. Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic) 
  3. Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired) 
  4. Drain the oil and place in a bowl with paper towel or tissue 

Share and Enjoy!

I’m gonna have to try this. Thanks!

(Source: sophiniesom)

56 Notes

one-mic:

Afro Blue (9th Wonder’s Blue Light Basement Remix ft Phonte) ft Erykah Badu | Robert Glasper

(via cathycathycocopuffs)

50 Notes

msvenicelove:

doedskvad:

doedskvad:

cum-guzzling-gutterslut:

spookyfabulouskorra:

isthiscereallife:

ching-chong:

kiwibutt:

xybutt:

what the fuck is that

what the fuck is that

that is fuck the what

the what fuck that is

is that fuck what

waHT THE FUCK IS THAT

what the fuck

No,no WHAT IS THAT

WHAT THE FUCKKK.

msvenicelove:

doedskvad:

doedskvad:

cum-guzzling-gutterslut:

spookyfabulouskorra:

isthiscereallife:

ching-chong:

kiwibutt:

xybutt:

what the fuck is that

what the fuck is that

that is fuck the what

the what fuck that is

is that fuck what

waHT THE FUCK IS THAT

what the fuck

No,no WHAT IS THAT

WHAT THE FUCKKK.

(Source: thelolgifs, via theboobsmilk)

463466 Notes

I just had too.

I just had too.

(via bloggers-shit)

333 Notes

I wish I had naturally curly locks. I envy you nappy head bitches.

I wish I had naturally curly locks. I envy you nappy head bitches.

1 Notes

How nifty.

How nifty.

(Source: nastygal)

399 Notes

Coolin it (Taken with Cinemagram)

Coolin it (Taken with Cinemagram)