4:35 Jul 25th, 2014 | 229 notes

(Source: 500px.com, via fyeahvolcanoes)

4:33 Jul 25th, 2014 | 2,086 notes

chalkandwater:

Mount Nyiragongo in the Democratic Republic of the Congo.

Africa (2013)

(via fyeahvolcanoes)

4:31 Jul 25th, 2014 | 275 notes

(Source: 500px.com, via fyeahvolcanoes)

4:31 Jul 25th, 2014 | 347 notes

(Source: 500px.com, via fyeahvolcanoes)

5:25 Jul 24th, 2014 | 21 notes

inlovewithgeosciences:

Nature’s Fireworks
"Lava erupts from Mount Yasur, an active volcano in the Pacific island nation of Vanuatu. Mount Yasur has been erupting at low levels since at least the 1700s and possibly stretching back 800 years. This photo was taken in April, 2011.”
Photograph by Derya Gürer

inlovewithgeosciences:

Nature’s Fireworks

"Lava erupts from Mount Yasur, an active volcano in the Pacific island nation of Vanuatu. Mount Yasur has been erupting at low levels since at least the 1700s and possibly stretching back 800 years. This photo was taken in April, 2011.”

Photograph by Derya Gürer

5:19 Jul 24th, 2014 | 978 notes

elenamorelli:

{ one fine day we’ll fly away }

elenamorelli:

{ one fine day we’ll fly away }

(via lamescapes)

http://lichgem.tumblr.com/post/92708579823/clatterbane-lichgem-whenever-i-cook-with

4:33 Jul 24th, 2014 | 19 notes

clatterbane:

clatterbane:

lichgem:

Whenever I cook with tofu, it seems like it stays bland and doesn’t absorb any of the flavors I use. I was told that you can marinade tofu for a while before cooking with it to make it more flavorful. Does anyone have advice for a marinade if I’m going to use tofu…

A couple of people’s suggestions about pressing some of the water out also sound good. I have only done that for specific recipes, but it makes sense that getting some of the liquid out would make it easier for the flavored sauce to get in there, kind of like a sponge. Probably have to try it myself. :)

I don’t know how they make it, but I like to get spicy tofu with lemongrass and chili every time we go to this one Vietnamese restaurant near our house. (And I’m not even a vegetarian, I just really like it.)

It’s another weird plurality thing for me I guess.  Because I spent 23 years not fronting (it’s a complicated story…..) and back then a a kid, I couldn’t stand any kind of spiciness at all.  But now I keep putting spicy sauces on things to make the flavor more interesting.  I don’t know what changed.  I know something in our brain probably shifted, except it doesn’t apply to everyone because there are people here who can’t stand spicy food at all.

-S2

http://youneedacat.tumblr.com/post/92747837795/madeofpatterns-pervocracy-life-goal-to-have

4:20 Jul 24th, 2014 | 228 notes

youneedacat:

madeofpatterns:

pervocracy:

Life Goal: To have a Wikipedia page.

Secondary Life Goal: …With a “controversies” section.

that does not sound enjoyable to me

It sounds horrible to me. I already didn’t want a Wikipedia page and if there’s going to be a controversies section (which…

Yeah, I don’t want to be depressing or anything, but it looks like some of the bullies have already gotten onto your page and are listing everything you were ever diagnosed with (and some things you weren’t— you weren’t ever formally diagnosed with DID, right? I thought you were just self-identifying that way at one point). Apparently trying to play up the “this person has every mental illness ever and is not really autistic” angle. :\

-Tamsin

9:56 Jul 24th, 2014 | 3,872 notes


Untitled by (Monica Forss)

Untitled by (Monica Forss)

(via lamescapes)

9:44 Jul 24th, 2014 | 1,054 notes

lvndcity:

Val Venegia - Autumn by rachel_thecat (2014)
Italy

lvndcity:

Val Venegia - Autumn by rachel_thecat (2014)

Italy

(via lamescapes)