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Unsplash - photography, illustration, and art
Pixabay - same as unsplash
Pexels - stock photos and videos
Stockvault.net - stock photos
freepngimg - icons, pictures and clipart
Veceezy - vectors and clipart
Kissclipart and kissPNG - more vectors and clipart (often transparent!)
Getdrawings - simplistic images and drawing tutorials
Gumroad - photoshop brushes (and more)
Canva - needs login but has lots of templates
Library of Congress - historical posters and photos
NASA - you guessed it
Creative Commons - all kinds of stuff, homie
Even Adobe has some free images
There are so many ways to make moodboards, bookcovers, and icons without infringing copyright! As artists, authors, and other creatives, we need to be especially careful not to use someone else’s work and pass it off as our own.
Please add on if you know any more sites for free images <3
the writers of supernatural and the writers of voltron need to get together and make a show. i know that this sounds like a literally horrible idea but my god would it be so funny
La Fermette Marbeuf is a renowned restaurant in Paris’ 8th district. Its Art Nouveau decor is listed as an historical monument, in particular its magnificent glass roof designed in 1898 by Hubert and Martineau. The latter crowns a romantic decor in springtime colours, adorned with mural paintings and a reproduction Botticelli.
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you can pry happy endings from my cold-dead hands. It can be the most heart stopping, gut wrenching fic that has every existed and I will read every drop of it if I get my happy ending. I have had enough painful endings in real life, give me happy in my fantasy world. It can be at the last second, it can be a single sentence, even a single word. Give me all the angst and hurt in the world for 500,000 words, but please give me the comfort I need in the ending. please and thank you.
hey. don’t cry. crush two cloves of garlic into a pot with a dollop of olive oil and stir until golden then add one can of crushed tomatoes a bit of balsamic vinegar half a tablespoon of brown sugar half a cup of grated parmesan cheese and stir for a few minutes adding a handful of fresh spinach until wilted and mix in pasta of your choice ok?
The secret is in the water; literally, it’s IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.
So don’t throw out any water.
Here’s how you do that:
First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
don't make me panic WHY are people saying jared is going to be BALD in the boys ?? 😭 eric kripke don't you dare
can't wait for biden to resign from the campaign this sunday, july 21 2024
Queen Padme Amadala
God I love Padme she is 👌👌👌👌
The Middle Ages according to Historians VS the Middle Ages according to Hollywood.