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Hola, venezolana, 17, de noche soy un unicornio que salva al mundo y en diciembre ayudo a santa a repartir los regalos. Vive como quieras que pronto seré yo quien decida lo que pasara contigo. Chao.

coloresdeinvierno:

Este post me llevo a la gloria ♥.♥


humorhistorico:

Estaban todos muy locos.

humorhistorico:

Estaban todos muy locos.


foreverinyoeyezz:

30-9-96:

lolsofunny:

Australian model caught distracted during a photo shoot when the first plane hit tower 1. What an epic photo.
It’s so weird to think that normal things were happening on 9/11. People were walking their dogs, riding their bikes, models were doing photoshoots… and the planes hit. 
One of my favorite pictures on Tumblr.
holy shit
i wonder what was going through her head at that moment

wow

if i was that model..i would be freaking out and not just you know sitting there like watching a flying cat

foreverinyoeyezz:

30-9-96:

lolsofunny:

Australian model caught distracted during a photo shoot when the first plane hit tower 1. What an epic photo.

It’s so weird to think that normal things were happening on 9/11. People were walking their dogs, riding their bikes, models were doing photoshoots… and the planes hit. 

One of my favorite pictures on Tumblr.

holy shit

i wonder what was going through her head at that moment

wow

if i was that model..i would be freaking out and not just you know sitting there like watching a flying cat


e-d-i-b-l-e:

Berry Sorbet | Recipe from Martha Stewart Recipes | Makes 1 quart
Ingredients:
4 cups raspberries or blueberries
1 cup Simple Syrup
Method:
Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer’s instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

e-d-i-b-l-e:

Berry Sorbet | Recipe from Martha Stewart Recipes | Makes 1 quart

Ingredients:

  • 4 cups raspberries or blueberries
  • 1 cup Simple Syrup
Method:
  1. Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
  2. Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer’s instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

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