2/5/2013 . 113,535 notes . Reblog
1/5/2013 . 27,189 notes . Reblog
2,791 plays

limitlessplaylist:

No Angels (The XX vs TLC) by Bastille feat Ella

1/5/2013 . 524 notes . Reblog
5,689 plays

wawves:

Missing - The xx

30/4/2013 . 472 notes . Reblog

I took a 7 week coast to coast road trip after being laid off from Boeing. I didn’t have a camper but realized that being able to pull off the road at a rest or truck stop was the way to go to make the trip affordable. With a few sheets of 1/2” plywood and misc. hardware this is what I came up with. The effort was well worth the time and materials.

30/4/2013 . 89,204 notes . Reblog
empresswuofthetangclan:


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.

SHELBIE.

empresswuofthetangclan:

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.

SHELBIE.

30/4/2013 . 26,436 notes . Reblog
30/4/2013 . 90,287 notes . Reblog
21/4/2013 . 77,595 notes . Reblog
19/4/2013 . 5,149 notes . Reblog
17/4/2013 . 6,686 notes . Reblog
17/4/2013 . 3,816 notes . Reblog
cecelialisbon:

French Glamour 1994, Jaime Rishar by Glen Luchford

cecelialisbon:

French Glamour 1994, Jaime Rishar by Glen Luchford

17/4/2013 . 725 notes . Reblog
17/4/2013 . 357 notes . Reblog
16/4/2013 . 102,578 notes . Reblog
15/4/2013 . 124,757 notes . Reblog