Weekend fit checks featuring some rare pictures of myself not at home, but still at places where I wore big stompy boots and also pissed.
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Finally home from a weekend away and back with my laptop and i could not be HAPPIER about it.
Just gotta make some hoodies and then I’m gonna write until my fingers go numb.
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I can’t go out every night like I’m 22 anymore. I know this. Still went out Thursday, Friday, Saturday, and drag brunch today. I need a nap and a gatorade.
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"I am doing my best to not become a museum of myself. I am doing my best to breathe in and out. I am begging: Let me be lonely but not invisible."
-Natalie Diaz, from Postcolonial Love Poem.
Louvre/1er Arrondissement, Paris, 30 October 2022.
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ETHEL CAIN FANMADE MERCH — DESIGN BY SOFIA DE LA CRUZ (VIOLENTDOPAMINE ON INSTAGRAM)
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Do unto others (wake up in the middle of the night with their dick half hard against your ass, wiggle that ass right into said dick until it gets nice and hard and twitchy, and then yank your underwear to one side climb on that dick and fuck them awake, until they fully come to consciousness moaning and thrusting into you like every wet dream they've ever had come true)
as you would have done unto you (slowly come awake nice and warm and loose with their fingers circling your clit and that good dick already sliding in and out of your cunt, kisses on the back of your neck as they pull you real close so you can feel every inch of them getting as deep as they can, and you're still halfway in a dream as you cum until your legs shake)
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I'm not sure why crispy chickpeas aren't everywhere as like a top ADHD snack because they are:
Delicious (so you will actually seek them out/want to eat them)
Crispy (a good stim for texture people)
Easy to make (super hands off, they just roast for like 30 minutes while you do something else)
Healthy (it's literally just beans! Such protein!)
Versatile (you can switch up the seasonings if you get tired of one flavor; you can also put them on/in a bunch of different dishes)
Cheap AF & forgiving of your timeline (a can of chickpeas won't go bad in your pantry if you don't have the energy to make something with them this week)
So here's the resippy.
Cooked chickpeas (I usually use one can)
Olive oil
Salt
Paprika or curry powder or rosemary or your favorite spice (optional)
Steps:
Drain and rinse your chickpeas.
Dump them onto a towel or paper towel and rub them dry a bit.
Remove any loose skins. If you're feeling extra you can remove all the skins; this makes them slightly crispier. I do not find this to be worth it.
Put them on a baking sheet (lined with parchment paper if you want to save yourself some cleanup). Toss with a drizzle of olive oil, a generous pinch or two of salt, and your seasoning.
Roast in your oven. I usually do 400°F for about 25-30 minutes, but this is pretty forgiving and you can do 425 for 20 minutes or whatever you want to do
Taste a chickpea. It should have an audible crunch. If it doesn't, put it back in until it does
When done, taste for seasoning and add any additional salt or seasoning you want. Proceed to devour them.
These are best fresh, but I still like them later on (if I don't eat them all right away). Store in an airtight container for a couple days at room temp or a few days in the fridge.
Enjoy!!
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