fate fell short this time
hello, i'm allison.

mixtapewormhole:

the truth is out there

Feeling This by Blink 182
8bitfuture:


Largest water reservoir discovered in black hole.
The reservoir holds as much as 140 trillion oceans, or more than 4,000 times more than exists in the entire Milky Way. It exists as vapour spread across hundreds of light years.
While water has been found across much of the universe previously, this is interesting because of the fact this reservoir is 12 billion light years away, meaning that this water existed when the universe was only 1.6 billion years old.

commanderabutt:

american sex education

coffee-and-wood:

Lovely autumn picnic
(x)
-wankerr:

sunbaths:

browneyedpretty:

Just another lake photo

Holy crap.

Take me here 😍

Luna Park, Coney Island, New York Stereograph, 1904

Anonymous said: Can you post a vegan gluten free pumpkin bread recipe???

elegant-autumn:

Vegan Pumpkin Bread (Gluten-free)
makes one standard loaf

Ingredients:

1 cup buckwheat flour
1 cup pumpkin puree
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup coconut oil, melted
6 Tablespoons pure maple syrup
1 teaspoon vanilla
1/4 cup water
1 teaspoon baking soda
1 tablespoon apple cider vinegar

Directions:

Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!) In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda!

Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool completely before slicing and serving.


4.7 from 14 reviews
Save

Print
Vegan Pumpkin Bread (Gluten-free)
Author: Detoxinista.com
Prep time: 10 mins Cook time: 50 mins Total time: 1 hour
Serves: 9-12

A quick and easy pumpkin bread, featuring grain-free buckwheat flour and rich Fall spices.
Ingredients
1 cup buckwheat flour
1 cup pumpkin puree
1 tablespoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup coconut oil, melted
6 Tablespoons pure maple syrup
1 teaspoon vanilla
¼ cup water
1 teaspoon baking soda
1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper!)
In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda.
Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing and serving.

merlinfanatic77:

biinarykid:

wtfrobin:

oflivingthings:

Snow White. Bengal. Golden. White.

Oh hell yeah this is the coolest picture ever

looks like God ran out of printer ink

reblogging for comment 

foxmouth:

Perpetual Calendar, 2013 | by Arina Pozdnyak