Catch a Falling Star

Spill it all out.   And put it in your pocket.

jaclcfrost:

do you ever feel like mike wazowski

image

(Source: jaclcfrost, via lisabunnies)

— 18 hours ago with 320152 notes

mddiaries:

"I lied. I’m not out of this relationship. I’m in. I’m so in it’s humiliating because here I am, begging. Okay, here it is. Your choice? It’s simple. Her…or me. And I’m sure she’s really great, but Derek…I love you, in a really, really big, pretend to like your taste in music, let you eat the last piece of cheesecake, hold a radio over my head outside your window, unfortunate way that makes me hate you, love you. So pick me, choose me, love me."

Still my favorite scene of all time.

(Source: franciscamay)

— 18 hours ago with 1351 notes

bikinipowerbottom:

tommytv:

thugmissus:

queen

ultimate ice bucket challenge aesthetic. 

For those of you who cant understand: “Hi I’m Donatella Fversace. Excepted the ice bucke shallenge and uh I nominate Perdon Bolfnsdkgl, Fa Rell, en Priss. Em no jus here to fruin my meku please nonate to AF’sL. No fect AHHHVHSDFDSHF”

(via maahammy)

— 6 days ago with 53436 notes

lilysinthefall:

deanwinshecter:

urbean:

thats a cool skeleton fresh from skeleton hell

I SCROLLED THROUGH MY LIKES FOR AN HOUR TO FIND THIS

IT’S BACK

(via lisabunnies)

— 1 week ago with 209899 notes
peegaw:

masterchefonfox:

Submitted to MasterChef by peegaw
So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal.
BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4):

BLEU CHEESE JUICY LUCY PATTY:
1 1/2 lb ground beef
1 tablespoon soy sauce 
1/4 teaspoon sugar 
1/4 teaspoon ground black pepper
1/4 lb blue cheese.
In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls.Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side).


CARAMELIZED MUSHROOM:
1 lb button mushroom, sliced
2 tablespoon olive oil
1 tablespoon butter
1 tablespoon brown sugar
2 tablespoon balsamic vinegar
Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates.

POTATO ROSTI:
3 medium russet potatoes
5 tablespoons olive oil
kosher salt
Grate the potatoes into matchsticks and gather in a clean tea towel. Squeeze as much water as you can.
Divide into 8 equal portions. Heat a large frying pan over medium heat and add two tablespoons of olive oil.
If you have it, place a metal chef’s ring inside the frying pan and fill with one portion of grated potatoes.Gently push down with a spoon. Remove the ring and repeat with remaining potatoes. If you don’t have a ring, add 1 tablespoon of flour and shape the potatoes into 8 patties.
Fry the rosti for 3-4 minutes on both sides until golden brown, adding more oil if needed.

ASSEMBLY:
Take a rosti and top with a few leaves of iceberg lettuce. Put the blue-cheese patty on top. Top with caramelized mushroom and sour cream. Take another rosti and lightly press on top of the whole thing. Use a toothpick to keep things in place if necessary. 



Enjoy!

One down, two to go. 

peegaw:

masterchefonfox:

Submitted to MasterChef by peegaw

So I got the list of the ingredients in the MasterChef at Home Mystery Box this week and they were: Ground beef, dill pickles, soy sauce, button mushrooms, russet potato, white rice, iceberg lettuce, blue cheese crumbles, peanuts, yellow mustard, sour cream and balsamic vinegar. This could have gone in a lot of different directions - sour cream gratin, cottage pie, a fusion larb? But in the end I settled with making some sliders, and while a burger version of these will undoubtedly earn itself a spot in thisiswhyyourefat.com, sliders are small enough to be just that indulgent without you wanting to crawl and hibernate after the meal.

BLUE CHEESE JUICY LUCY ROSTI SLIDERS (serves 4):

image

BLEU CHEESE JUICY LUCY PATTY:

  • 1 1/2 lb ground beef
  • 1 tablespoon soy sauce 
  • 1/4 teaspoon sugar 
  • 1/4 teaspoon ground black pepper
  • 1/4 lb blue cheese.

In a bowl, mix together the ground beef, soy sauce, sugar and black pepper. Mix until just incorporated. Divide into 3 portions. Take 2/3 and divide into 4 large balls. Divide the rest (1/3) of the mixture into 4 small balls.
Make an indentation into the large balls while spreading into a patty size of your choice. Fill the indentation with the blue cheese. Flatten the smaller balls, making them into lids, and place the lids on top of the cheese-filled patties. Pinch the seams, making sure there are no gaps. Refrigerate until needed. To cook, cook on a grill or skillet over medium high heat (about 2-3 minutes per side).

image

image

CARAMELIZED MUSHROOM:

  • 1 lb button mushroom, sliced
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 tablespoon balsamic vinegar

Heat butter and oil in a skillet and add in the mushroom. Stir every other minute until it starts to brown. Sprinkle the brown sugar and stir. Cook for 4 minutes until caramelized. Add in the vinegar and cook until the vinegar evaporates.

image

POTATO ROSTI:

  • 3 medium russet potatoes
  • 5 tablespoons olive oil
  • kosher salt

Grate the potatoes into matchsticks and gather in a clean tea towel. Squeeze as much water as you can.

Divide into 8 equal portions. Heat a large frying pan over medium heat and add two tablespoons of olive oil.

If you have it, place a metal chef’s ring inside the frying pan and fill with one portion of grated potatoes.Gently push down with a spoon. Remove the ring and repeat with remaining potatoes. If you don’t have a ring, add 1 tablespoon of flour and shape the potatoes into 8 patties.

Fry the rosti for 3-4 minutes on both sides until golden brown, adding more oil if needed.

image

ASSEMBLY:

Take a rosti and top with a few leaves of iceberg lettuce. Put the blue-cheese patty on top. Top with caramelized mushroom and sour cream. Take another rosti and lightly press on top of the whole thing. Use a toothpick to keep things in place if necessary. 

image

image

image

Enjoy!

One down, two to go. 

— 4 weeks ago with 402 notes

moonemojii:

when u try to get someones attention but they ignore u
image

(via zackisontumblr)

— 4 weeks ago with 15574 notes