1. Camera: Canon EOS-1D Mark III
  2. Aperture: f/8
  3. Exposure: 1/125th
  4. Focal Length: 50mm

Chilton ain’t cleaning shit

Chilton ain’t cleaning shit

(Source: thisjabroni)

pet-anon:

Does anyone else think that Frederick probably has an embarrassing tattoo he doesn’t want anyone to know about because of a bad decision in college.

It’s two dolphins around his navel.

colourfulpantsandarainbowhat:

WHY DO PEOPLE CALL IT FUCK, MARRY, KILL WHEN THEY COULD CALL IT BED, WED, BEHEAD

(Source: mcaubergine)

(Source: mr-mikkelsen)

The Library of Congress has made a ton of images available of women working during WWII — actual real-life riveting Rosies. You can see a bunch more at Stuff Mom Never Told You.

(Source: bigfatfeminist)

artschoolglasses:

Favourite Fashion: Alexander McQueen, Fall 2008 RTW

buonfresco:

19th & 20th century tiaras
buonfresco:

19th & 20th century tiaras
buonfresco:

19th & 20th century tiaras

buonfresco:

19th & 20th century tiaras

tango-mango:

Baking peanut butter cookies with Spinosaurus
The other day Spinosaurus dropped by for a visit. It was a great surprise to see him because he’s usually so busy, he doesn’t have time to hang out here the way he used to. I was just about to make some peanut butter cookies and he asked if he could help. As you can see, he was a great assistant! Hopefully he will come by more often and help with other projects in the kitchen and garden.
These peanut butter cookies are slightly chewy and coated in a thin layer of sugar, perfect for dunking in a glass of milk or your morning espresso. I’ve been baking them forever, but yesterday I realized it is more fun to make them with a friend. A recipe from Better Homes and Gardens.
Ingredients:
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Directions:
Beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines or dinosaur footprint, dipping utensil in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
Share with friends.
tango-mango:

Baking peanut butter cookies with Spinosaurus
The other day Spinosaurus dropped by for a visit. It was a great surprise to see him because he’s usually so busy, he doesn’t have time to hang out here the way he used to. I was just about to make some peanut butter cookies and he asked if he could help. As you can see, he was a great assistant! Hopefully he will come by more often and help with other projects in the kitchen and garden.
These peanut butter cookies are slightly chewy and coated in a thin layer of sugar, perfect for dunking in a glass of milk or your morning espresso. I’ve been baking them forever, but yesterday I realized it is more fun to make them with a friend. A recipe from Better Homes and Gardens.
Ingredients:
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Directions:
Beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines or dinosaur footprint, dipping utensil in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
Share with friends.
tango-mango:

Baking peanut butter cookies with Spinosaurus
The other day Spinosaurus dropped by for a visit. It was a great surprise to see him because he’s usually so busy, he doesn’t have time to hang out here the way he used to. I was just about to make some peanut butter cookies and he asked if he could help. As you can see, he was a great assistant! Hopefully he will come by more often and help with other projects in the kitchen and garden.
These peanut butter cookies are slightly chewy and coated in a thin layer of sugar, perfect for dunking in a glass of milk or your morning espresso. I’ve been baking them forever, but yesterday I realized it is more fun to make them with a friend. A recipe from Better Homes and Gardens.
Ingredients:
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Directions:
Beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines or dinosaur footprint, dipping utensil in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
Share with friends.
tango-mango:

Baking peanut butter cookies with Spinosaurus
The other day Spinosaurus dropped by for a visit. It was a great surprise to see him because he’s usually so busy, he doesn’t have time to hang out here the way he used to. I was just about to make some peanut butter cookies and he asked if he could help. As you can see, he was a great assistant! Hopefully he will come by more often and help with other projects in the kitchen and garden.
These peanut butter cookies are slightly chewy and coated in a thin layer of sugar, perfect for dunking in a glass of milk or your morning espresso. I’ve been baking them forever, but yesterday I realized it is more fun to make them with a friend. A recipe from Better Homes and Gardens.
Ingredients:
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Directions:
Beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines or dinosaur footprint, dipping utensil in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
Share with friends.
tango-mango:

Baking peanut butter cookies with Spinosaurus
The other day Spinosaurus dropped by for a visit. It was a great surprise to see him because he’s usually so busy, he doesn’t have time to hang out here the way he used to. I was just about to make some peanut butter cookies and he asked if he could help. As you can see, he was a great assistant! Hopefully he will come by more often and help with other projects in the kitchen and garden.
These peanut butter cookies are slightly chewy and coated in a thin layer of sugar, perfect for dunking in a glass of milk or your morning espresso. I’ve been baking them forever, but yesterday I realized it is more fun to make them with a friend. A recipe from Better Homes and Gardens.
Ingredients:
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Directions:
Beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines or dinosaur footprint, dipping utensil in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
Share with friends.
tango-mango:

Baking peanut butter cookies with Spinosaurus
The other day Spinosaurus dropped by for a visit. It was a great surprise to see him because he’s usually so busy, he doesn’t have time to hang out here the way he used to. I was just about to make some peanut butter cookies and he asked if he could help. As you can see, he was a great assistant! Hopefully he will come by more often and help with other projects in the kitchen and garden.
These peanut butter cookies are slightly chewy and coated in a thin layer of sugar, perfect for dunking in a glass of milk or your morning espresso. I’ve been baking them forever, but yesterday I realized it is more fun to make them with a friend. A recipe from Better Homes and Gardens.
Ingredients:
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Directions:
Beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines or dinosaur footprint, dipping utensil in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.
Share with friends.

tango-mango:

Baking peanut butter cookies with Spinosaurus

The other day Spinosaurus dropped by for a visit. It was a great surprise to see him because he’s usually so busy, he doesn’t have time to hang out here the way he used to. I was just about to make some peanut butter cookies and he asked if he could help. As you can see, he was a great assistant! Hopefully he will come by more often and help with other projects in the kitchen and garden.

These peanut butter cookies are slightly chewy and coated in a thin layer of sugar, perfect for dunking in a glass of milk or your morning espresso. I’ve been baking them forever, but yesterday I realized it is more fun to make them with a friend. A recipe from Better Homes and Gardens.

Ingredients:

  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all-purpose flour

Directions:

Beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines or dinosaur footprint, dipping utensil in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.

Share with friends.

yunafire:

Imagine Frederick Chilton being incredibly hungry for pepperoni pizza and like the sad loser he is, he goes to the supermarket (immediately lost because he never does grocery shopping, ever) and is delighted to find these:

image

He buys one of each. They both burn but he eats them anyway.

…does he have a vitamuffin for dessert?

pet-anon:

Forever salty that Eddie Izzard has better eyelashes than I do

He’s got a better ass than me.