got to use some free samples of expensive body lotions and goddamn they smell fantastic 😩😩😩
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OKAY, BEFORE WE SEE ABLE, I WANT TO MAKE A PREDICTION!!
What if, Able is the Canon!Caine 'equivalent'? But with the twist that he used to be human aswell? He seems like an AI, but he keeps mentioning and doing odd things that don't make sense. Caine tries to find this character in the files, but can't seem to find him (almost like he isn't supposed to be here....)
.. i will not be saying anything except for the fact that I'm taking notes.
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TIRED of carlando where lando is the one pinning. i have read a total of 3 fic where carlos is the one pinning and we need more.
i need carlos kissing the ground under landos feet ripping the hair of his head because he thinks LANDO is too good for him and LANDO would never settle with CARLOS of all people carlos barking at max and daniel and oscar and anyone who looks at lando twice because he’s so goddamn jealous because HE should be the only one to look at lando like that and make lando laught like that. and everyone is like yo lando control your dog bro and lando is like ??? huh???
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i got my mother the NYT Cooking subscription as a gift and we are REALLY enjoying this shit, do you know how fucking wild it is to look up a recipe and not see three banner ads, four in-line ads, and a video turtorial you have to click out of
anyway i'm making this today in the slow cooker and its still cooking but MAN the broth tastes fucking AMAZING so fuck paywalls
INGREDIENTS
1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
1 pound cauliflower, chopped into large bite-sized florets and stems
2 (15-ounce) cans cannellini beans, drained
½ yellow onion, minced
3 garlic cloves, smashed and minced
3½ cups vegetable stock
3 tablespoons unsalted butter
2 tablespoons dry white wine
1 sprig fresh thyme or ½ teaspoon dried thyme
½ teaspoon garlic powder
Coarse kosher salt and black pepper
1 teaspoon lemon juice (about ¼ lemon)
8 ounces sour cream (1 cup), at room temperature
½ cup chopped chives (about 1 small bunch)
Potato chips, preferably sour cream and onion, for topping
Shredded Cheddar, for serving
STEP ONE
In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
STEP TWO
Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.
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