Video 22 Jul 245 notes
Cordy and Angel: AU
Happily married; the woman and her manpire. Angel catches Cordy watching Doyle’s toast at their wedding.
well, at least he has an Irish brogue!
- I had one, once!

(Source: wordsandzombies)

via Go Crazy.
Video 22 Jul 129 notes

(Source: reservoir-of-blood)

Video 22 Jul 7,733 notes

I’m not going to launch those ships, Captain’s orders.

(Source: reservoir-of-blood)

Video 22 Jul 167,320 notes

turbo1nix:

Acceptable reaction to misogyny.

(Source: alwaysthecrazyone)

Video 21 Jul 324,739 notes

43mcg:

musiqchild007:

randomweas:

denst:  

Video → (X) 

MY JAW LITERALLY DROPPED.

damn… this is so sick.

via GLUE.
Video 21 Jul 2,965 notes

todaysdocument:

Apollo 11 Astronauts Neil Armstrong and Buzz Aldrin make the first moonwalk, on July 20, 1969.

In these clips they can been seen planting the U.S. Flag on the lunar surface and experimenting with various types of movement in the Moon’s lower gravity, including loping strides and kangaroo hops.

Moonwalk One, ca. 1970

From the series: Headquarters’ Films Relating to Aeronautics, 1962 - 1981. Records of the National Aeronautics and Space Administration, 1903 - 2006

via Media Matters » Stepping Stones to the Moon

Video 20 Jul 283 notes

elementarystan:

Jon Michael Hill & Lucy Liu at the New York premiere of Meena (June 26)

Photo 20 Jul 26 notes lundsandbyerlys:

Grilled Peach & Arugula Salad
Prep Time: 20 minutes Grill Time: 3 minutes Servings: 4

2 peaches, pits removed and cut into 8 wedges 5 ounces arugula 1/4 cup white balsamic vinegar 1/4 cup extra virgin olive oil 1/2 teaspoon honey 1/2 teaspoon whole grain mustard 1 tablespoon red onion, minced 1 tablespoon tarragon, chopped (or 1 1/2 teaspoons dried tarragon) Salt and pepper to taste 8 slices prosciutto, cut in half

Heat grill to medium high, lightly oiling the grill grate. Place peach slices on the grill. Cook for about 1 minute or until the slices have grill marks. Turn wedges over and cook the other side. Remove from grill. In large bowl, add arugula and set aside
In a small jar, add vinegar, olive oil, honey, mustard, onion and tarragon. Shake vigorously. Season with salt and pepper and shake again. Add dressing to arugula and toss to coat.
Divide the arugula on four plates topping each with peach slices and prosciutto. Garnish with feta cheese and serve.

Recipe provided by: Titan Farms

lundsandbyerlys:

Grilled Peach & Arugula Salad

Prep Time: 20 minutes
Grill Time: 3 minutes
Servings: 4

2 peaches, pits removed and cut into 8 wedges
5 ounces arugula
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon honey
1/2 teaspoon whole grain mustard
1 tablespoon red onion, minced
1 tablespoon tarragon, chopped (or 1 1/2 teaspoons dried tarragon)
Salt and pepper to taste
8 slices prosciutto, cut in half

Heat grill to medium high, lightly oiling the grill grate. Place peach slices on the grill. Cook for about 1 minute or until the slices have grill marks. Turn wedges over and cook the other side. Remove from grill. In large bowl, add arugula and set aside

In a small jar, add vinegar, olive oil, honey, mustard, onion and tarragon. Shake vigorously. Season with salt and pepper and shake again. Add dressing to arugula and toss to coat.

Divide the arugula on four plates topping each with peach slices and prosciutto. Garnish with feta cheese and serve.

Recipe provided by: Titan Farms

via Good Taste.
Photo 20 Jul 266 notes lundsandbyerlys:

Watermelon & Kiwi Cooler
1 kiwi fruit, peeled and quartered1 to 1 1/2 cup seedless watermelon cubes1/2-inch piece fresh ginger, peeled and sliced1 oz. freshly squeezed lime juice1 tsp honey, to tasteIce, for shaking and servingKiwi fruit slice, for garnishWatermelon slice, for garnish1. Place kiwi fruit and watermelon cubes in blender and blend until smooth.2. Smash ginger in the base of a shaker. Add other ingredients (dissolve honey in a small amount of hot water if necessary) to the shaker and shake vigorously.3. Strain into a glass filled with ice. Garnish with watermelon and kiwi fruit slices, and serve.
10 minutes prep time  |  Serves 1Per serving: 151 Calories, 2 g Protein, 37 g Carbohydrates, 4 g Fiber, 1 g Total fat, 9 mg Sodium
From Mocktails: The Complete Bartender’s Guide by Kester Thompson
View more summer sippers recipes in the July 2014 issue of Organic & Natural magazine.

lundsandbyerlys:

Watermelon & Kiwi Cooler

1 kiwi fruit, peeled and quartered
1 to 1 1/2 cup seedless watermelon cubes
1/2-inch piece fresh ginger, peeled and sliced
1 oz. freshly squeezed lime juice
1 tsp honey, to taste
Ice, for shaking and serving
Kiwi fruit slice, for garnish
Watermelon slice, for garnish

1. Place kiwi fruit and watermelon cubes in blender and blend until smooth.

2. Smash ginger in the base of a shaker. Add other ingredients (dissolve honey in a small amount of hot water if necessary) to the shaker and shake vigorously.

3. Strain into a glass filled with ice. Garnish with watermelon and kiwi fruit slices, and serve.

10 minutes prep time  |  Serves 1
Per serving: 151 Calories, 2 g Protein, 37 g Carbohydrates, 4 g Fiber, 1 g Total fat, 9 mg Sodium

From Mocktails: The Complete Bartender’s Guide
by Kester Thompson

View more summer sippers recipes in the July 2014 issue of Organic & Natural magazine.

via Good Taste.
Video 19 Jul 56,291 notes

(Source: charlavail)

via .

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