This Is A World Series Salute.

Pepper: sweetheart, I need to tell you something important. It’s about your dad.

Morgan:

Pepper, hugging her close: there’s no easy way to say this, but…

Morgan:

Pepper: my real name is Virginia, Pepper was your dad’s nickname for me

Morgan:

Pepper:

Pepper: well that wasn’t so ha-

Morgan: *DEMONIC SCREAMING*

#and that’s why paul is better than u

Watch Honey Maid’s awesome answer about the backlash they received 

The ancient Roman numeral made utterly modern.

Bangles from the Atlas® collection. 

우오오오오오오오오오

click here for more sweet inspiration

Scandinavian & Parisian Apartments In White

LadyPhoric

Garlic Soba Noodles with Grilled Shrimp

ㅎㄷㅎㄷ

Does anyone have a link to this video??

Mildly Spicy Curry Chicken

This recipe makes a large batch for one person. You can easily separate the cooked products in smaller containers and place it in the freezer!  I made this and it lasted me around 5 meals (not consecutively)… but always reheat it properly by re-cooking it for a few minutes in a pan!

INGREDIENTS:

4 oz sliced chicken

1 can coconut milk

3 carrots - coarsely chopped

1 tsp cumin

1 cup stock

cooking oil

salt and pepper

1 tsp paprika

3 tbsp curry powder

1/2 onion

3 cloves garlic

DIRECTIONS:

1. Heat up a small amount of cooking oil in a pot. When oil is ready saute the garlic and onion

2. Add in paprika, curry power, cumin and stir into a paste

3. Quickly add in coconut milk and stir constantly

4. Turn the heat down to medium - add in carrots and chicken slices

5. Season with salt and pepper and brown sugar if wanted

6. Cook for 1 hour before serving with rice so the flavor seeps into the chicken

(you can also marinade the chicken the night before with salt, pepper, oil, flour and soy sauce for more flavors)