< center > Cin·dy or [sin-dee]:
Cin·dy or [sin-dee]: Cindy Lou Who ♥
If you want to fly you have to let go of the ish that weighs you down.

codyaferg:

wow-suchbree-veryblog:

"If white people are so privileged why is there a Black Entertainment Network and no White Entertainment Network?"

"Men don’t have privilege, there are women’s only gyms!"

"Why isn’t there a campus centre for straight/cis people!?"

SAME REASONS WHY IN MARIO KART YOU DON’T GET BLUE SHELLS OR LIGHTNING BOLTS WHEN YOU’RE ALREADY IN FIRST PLACE, ASSBAG.

This is honestly the best explanation I have ever seen.

kemetically-ankhtified:

Black History Month Fact #4

The Greek alphabet, the script of English today, is based on the Kemetic alphabet of Ancient Egypt/Kemet and the Upper Nile Valley of Ancient Africa. Ancient Egyptians called their words MDW NTR, or ‘Metu Neter,” which means divine speech. The Greeks called the language of Ancient Egyptians ‘hieroglyphics’ which is a Greek word. The etymology of hieroglyphics is sacred (hieros) carvings (glyph). According to Muata Ashby,

“The mouth is a symbol of consciousnessthoughts are conditioning instruments. This means that when you think, you are actually differentiating. When the mind goes beyond words, it goes beyond thoughts and thereby experiences undifferented consciousness.

Speaking is an art to be performed when it will do the most good and not for idle talk or for showing off to others or those who do not wish to listen.

(cited from Introduction to Ma’at Philosophy: The Wisdom of Maati)

(pic from Nile Valley Contributions to Civilization (Exploding the Myths) by Anthony T. Browder)

imgoingtobeacook:

Soft & Chewy Vanilla Butter Cookies

click image for recipe

foodiebooty:

Cinnamon Toast Crunch Cupcakes

prettygirlfood:

Classic Yeast Raised Doughnuts

1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups all-purpose flour
1/4 cup butter or shortening, softened

canola oil, for cooking
sugar spiked with cinnamon, for rolling (optional)

In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.

Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.

Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)

Heat a couple inches of oil in a heavy pot until hot but not smoking. Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Serve warm or toss in a shallow bowl of cinnamon sugar to coat. Makes about 2 dozen.

imgoingtobeacook:

No-Bake Butterfinger & Pretzel Cheesecake

click image for recipe

imgoingtobeacook:

White Chocolate Brownies with Pecans

click image for recipe

imgoingtobeacook:

Jalapeno Cream Cheese Filled Wontons

click image for recipe

imgoingtobeacook:

Banana Bread Doughnuts

click image for recipe

imgoingtobeacook:

Beignets

click image for recipe

imgoingtobeacook:

Basic Caramel Sauce

click image for recipe

imgoingtobeacook:

Ham & Cheese Pretzel Bites

click image for recipe



1 2 3 4 5 6 7 8 9 10 older »