Can't Stop Won't Stop
sendificator:

will let u go with a warning if u give him biscuits 

sendificator:

will let u go with a warning if u give him biscuits 

death-by-lulz:

This post has been featured on a 1000notes.com blog.

death-by-lulz:

This post has been featured on a 1000notes.com blog.

yepperoni:

are you a trap card because i’ve fallen for you image

If Yahoo actually takes a second to look at Tumblr, maybe they’ll realize they’re just buying a bunch of porn

hanbei-l-of-ransei:

delacroix3227:

immortal-complexity:

the-alchemist-ed:

think twice Yahoo—

image

think. twice.

For the love of God, signal boost this if possible.

image

They’ll learn eventually.

I think they know

culinaryconfessional:

Grilled Corn Quesadillas2 ears of corn still in the husk4 tbsp butter, room temperature2 tbsp garlic powder2 tbsp onion powder1/4 tbsp nutmeg1/4 cup jalapeno, deseeded and chopped1 tbsp oregano1 tsp ground cumin1 tsp cayenne pepper2 cups sharp cheddar cheese, shredded10 flour tortillasSalt and pepper to tasteOlive oil for the saute panPeel off the first couple of layers of the cornhusk, leaving a few layers for protection.  Soak the cobs in a pot of cold water for 15 minutes, making sure the ears are completely covered.Preheat a grill to 350-deg.Shake off any excess water from the husks, then slightly pull them back to remove the silk.  Brush the kernels with butter and sprinkle with the garlic powder, onion powder, nutmeg, salt, and pepper. Then re-wrap the corn in the husks and tie each ear closed with a piece of kitchen twine.Place the ears on the grill, rotating every 3 minutes to prevent it from getting too charred on any one side. After three turns, move the corn to the side of the grill, away from the direct heat, and close the cover.  Cooke for another 15 minutesAllow the corn to slowly continue cooking for approximately 15 minutes.As soon as the kernels begin to pull away from the tip of the ear, remove from grill.  Allow to slightly cool before cutting the kernels from the cob.Place the kernels in a mixing bowl and toss with the jalapeno, cumin, oregano, and cayenne.Heat a skillet over medium heat and brush (not pour) with olive oil.  Place 1 tortilla in the pan, then top with some of the corn mixture and cheese, and sandwich with a second tortilla.  Cook for 3 minutes per side until golden brown and the cheese has melted.  (Keep warm in a 150-deg oven while cooking the remaining quesadillas.) Cut into quarters and serve.Approximate Nutritional Values:  http://www.food.com/recipe/zesty-corn-quesadillas-44265

culinaryconfessional:

Grilled Corn Quesadillas


2 ears of corn still in the husk
4 tbsp butter, room temperature
2 tbsp garlic powder
2 tbsp onion powder
1/4 tbsp nutmeg
1/4 cup jalapeno, deseeded and chopped
1 tbsp oregano
1 tsp ground cumin
1 tsp cayenne pepper
2 cups sharp cheddar cheese, shredded
10 flour tortillas
Salt and pepper to taste
Olive oil for the saute pan



Peel off the first couple of layers of the cornhusk, leaving a few layers for protection.  Soak the cobs in a pot of cold water for 15 minutes, making sure the ears are completely covered.

Preheat a grill to 350-deg.

Shake off any excess water from the husks, then slightly pull them back to remove the silk.  Brush the kernels with butter and sprinkle with the garlic powder, onion powder, nutmeg, salt, and pepper. Then re-wrap the corn in the husks and tie each ear closed with a piece of kitchen twine.

Place the ears on the grill, rotating every 3 minutes to prevent it from getting too charred on any one side. After three turns, move the corn to the side of the grill, away from the direct heat, and close the cover.  Cooke for another 15 minutes

Allow the corn to slowly continue cooking for approximately 15 minutes.

As soon as the kernels begin to pull away from the tip of the ear, remove from grill.  Allow to slightly cool before cutting the kernels from the cob.

Place the kernels in a mixing bowl and toss with the jalapeno, cumin, oregano, and cayenne.

Heat a skillet over medium heat and brush (not pour) with olive oil.  Place 1 tortilla in the pan, then top with some of the corn mixture and cheese, and sandwich with a second tortilla.  Cook for 3 minutes per side until golden brown and the cheese has melted.  (Keep warm in a 150-deg oven while cooking the remaining quesadillas.) 

Cut into quarters and serve.



Approximate Nutritional Values:  http://www.food.com/recipe/zesty-corn-quesadillas-44265

justmyrandumbthoughts:

EPIC!

smogoncc:

Leaked Metapod formes from Pokémon X and Y!

geometricdeathtrap:

*nervously adjusts collar* *deep breath* “fuck the police”

image

“i dIDN’T MEAN IT”

thefrogman:

Round 2: Better Names for Things [video]

By Jeff Wysaski [website | tumblr | twitter]