comedynerdsunited:

as if you needed another reason to look forward to Late Night with Seth Meyers.

(Source: classicajays)

katnyss:

G.O.B. had not mailed the letter, but in an act of defiance, dramatically hurled the letter into the sea. This proved a more difficult dramatic gesture than he’d anticipated.

(Source: icekings)

thefrogman:

I don’t know why so many people are asking for these to be rebloggable. It’s just me waiting for a book. 

Does anyone know where I can get a reeeally sturdy belt? I just broke mine and now my pants won’t stay up.

:::love a good nerdy theatre joke

(Source: pastabot, via ifc)

inchesandfalling:

James Adomian Cookies PSA - The Todd Glass Show Ep. 37 (by dreamtymefilms)

Having a bad day? this will make it better.

(via jamesadomian)

maidsofbondstreet:

Arizona Muse at Stella McCartney, fall 2011

maidsofbondstreet:

Arizona Muse at Stella McCartney, fall 2011

(via beatssneakschic)

Dig

Dig

(Source: monmondefou, via beatssneakschic)

(Source: dandy-pants, via thefrogman)

thefrogman:

Take a nibble out of crime. 
[pikabu]

d’aww

thefrogman:

Take a nibble out of crime. 

[pikabu]

d’aww

(Source: aquanna-alight)

HASH

I’ve been cooking a little more lately since I have a bear to feed, and there’s one recipe I’ve been making that is totally my own. Concepted, cooked, and I would say… (almost) perfected. So I wanna write it down. Mostly cause I don’t want to forget it, and this seems like a good place; where I won’t forget where I put it.  SOOOOOOOOOO here we go:

Ingredients:

5-6 red skin potatoes

1 medium/large shallot

2-3 cloves of garlic depending on size (or more, if you like it mad garlicy, bro)

1 medium red pepper

4 links of spicy sausage (I like the roasted red pepper chicken sausage that you get at Natural food grocery stores. But you can use pretty much any kind of sausage. Chorizo is also mad yums)

1 jalapeno (if you like it spicy)

sharp cheddar cheese

eggs

scallions or chives (optional)

olive oil

salt

pepper

paprika

cayenne

crushed red pepper

parsley

DIRECTIONS:

1. FIRST, HERE’S THE SECRET TO MAKING THIS AMAZINGLY YUMMMM: after you’ve washed your potates, take a fork and poke holes all over. Set the potates on a microwavable safe plate, Put a damp 2-ply paper towel over the potates, and cook in the microwave for 5-6 minutes. Check them to see how soft, and put them back in the microwave for another 2-3 minutes (they should be VERY soft). Set aside (they will stay hot).

2. Cut up errrrything. 

3. Over a medium heat, put about 2-3 tbsp of olive oil in a non-stick pan, then put in your shallot, green pepper, jalapeno. Add S&P. Cook until starting to brown. Now, add your garlic and cook for about a minute. Everything should be fairly brown, but not crispy yet.

4. Add your sausage and cook for another 3-4 minutes. The goal here is to extract some of the oils in the sausage. If you’re using a leaner sausage, you may have to put a little more olive oil in the pan before the next step.

5. Add in your soft & diced potatoes to the center of the pan so they hit the oil. add more S&P, paprika, cayenne, & crushed red pep pep. I do about a tbsp of each spice. You can dash in a little tobasco here as well if you like it spicy. Add a little more olive oil if you need.

6. Mix it around and let cook for another 8-10 minutes. Stirring occasionally.  The goal is to get the potatoes crispy like hash browns. If you think that your veg is starting to burn, you can cook for less time.

7. Once everything looks nice and yummy, take it off the heat and let sit for a minute. In the meantime, cook your egg over-easy.

8. Set yourself a plate, and sprinkle some cheese over the hash, then place your egg on top of it all. Add a little bit of scallions/chives if you want.

9. YUM. serves 3-4.

I would have posted a picture but I didn’t think about doing this until after I ate it. SO pictures to come.