Wednesday, April 23, 2014
Monday, April 21, 2014



thanks joffrey

What a great message. I wish all characters were this nice. Does anyone know what this is from?

at Bute Park

at Bute Park

Saturday, April 19, 2014

(Source: chloecastellano)

Friday, April 18, 2014

Anonymous asked: What's it like being an adult


"should i buy a news paper? i have the cnn app? does that count? should i buy a coffee maker? it will probably save me a lot of money? but then i have to buy coffee beans? i dont know shit about coffee beans! should i act like i’m reading this bottle of wine for a few minutes before i head straight to the discount vodka section? should i go to the supermarket and buy broccoli? i fucking hate broccoli did i just get invited to a fucking dinner party .. …what do you bring to a dinner party???? TAX SEASON SHOTS FOR EVERYONE! next thing i know i’m staring at a ceiling that is not my own did i just burn toast? how did i make it this far in life without fucking DYIGN i’m so DUMB and sTUPD and i cant do anyhtign  right.. yeah hey mom yeah i’m fine how are you" 

(Source: jess-miller)



See How Cadbury Hatches 350 Million Goo-Filled Eggs a Year

  • By Elise Craig  

Candy company Mondelēz International only sells Cadbury Créme Eggs from January through Easter, but its factories fill chocolate shells with gooey cream 364 days a year. It’s the only way to ensure 350 million eggcellent candies are ready for their plastic-grass-lined baskets. Easter shift manager (his actual title) Charles McDonald shows us how the Cadbury factory in Birmingham, England, achieves candy magic, ova and ova.

1 | Mix: Cadbury trucks in chocolate crumb, a sandy paste made from reduced cocoa liquor, milk, and sugar. Two mills grind the particles down and machines fold in cacao butter, warming the mixture to just above body temperature. The factory goes through one ton of chocolate every hour, 24 hours a day.

2 | Coat: A depositor funnels chocolate into eggcups on hinged trays (96 indentations on each side). The trays shake as they move, helping the liquid chocolate to pool in the depressions.

3 | Cream: The white and yellow fillings are made of sugar, water, glucose, and a proprietary goo called “blended syrup”—and free-range-egg powder. Why? “I think it’s a historic thing,” McDonald says. The “white” and the “yolk” have nearly identical ingredients, but the yellow contains food coloring.

4 | Fill: The chocolate-filled trays run under the cream depositor, which squirts in the white goo. The dense cream pushes the pooled chocolate up the sides of the mold. Next, the depositor shoots a smaller quantity of yellow stuff into the center; the yolk is denser than the white, so the two parts of the egg don’t mix.

5 | Cool: To make the still-wet half-eggs whole, the mold-closing machine snaps the trays shut, “like closing a book.” Air coolers solidify the eggs—slowly, to make sure a white bloom doesn’t form on the surface.

6 | Wrap: Once the eggs have hardened, a wheel picks up each one and spins it 360 degrees while small mechanical arms smooth the foil onto the surface.

Cadbury’s + how it’s made + reblog from proofmathisbeautiful

THAT is the trifecta.

Thursday, April 17, 2014 Wednesday, April 16, 2014
Had to be done. (at Cathays Park, Cardiff)

Had to be done. (at Cathays Park, Cardiff)

Tuesday, April 15, 2014


The End of the Pier photos by Finn Hopson

"The slow demise of Brighton’s West Pier.

 The final section of the UK’s only grade II listed pier, photographed during some of the lowest tides of the year from 2012 until the present day. An ongoing project that will end once its finally disappeared into the sea. As seems appropriate for a project concerning the slow passing of time each image is shot as a very long exposure, varying from about 30 seconds to 4 minutes, isolating the details of this grand old structure in the water, and highlighting what’s no longer there. “

Prints available at

Artist: Behance / Blog

People don’t like her because it’s the making of her, right now. When she, sometime soon in the future, becomes this person that she’s been kind of building up to, for the past three seasons, now four, then people will really begin to root for her. I think even the audience doesn’t realize she’s such a dark horse. If she acted badass and tried to kill everyone there, she would be dead by now! She’s so intelligent, and I can’t stress that enough. Courtesy is a lady’s armor. She’s using her courtesy to deceive people, and she’s using her former self as a facade, and it works so much to her advantage, because people still think she’s this naive, vulnerable, little girl, and she’s really not. She knows exactly what she’s doing. She knows what game she’s playing! And no one else does. And she’s learned from the best — Cersei, Margaery, Tyrion, Littlefinger, even Joffrey. She’s learned so much from these people, and they don’t even realize it. They’re unwittingly feeding her to become this great kind of manipulator. King’s Landing can either make or break a person, and in Sansa’s case, it’s making her. Sophie Turner, in response to Sansa hate (x)

(Source: beyonslays)

I have no voice and it’s almost entirely because I’ve spent the majority of the last three days screaming AHHHH in the style of Taylor Swift.