vaporize

saola:

woahh

2 hours ago / 4,298 notes / reblog

saola:

Forever reblog

3 hours ago / 4,835 notes / reblog

view-earth:

Zion Canyon view from Angel’s Landing - Zion National Park, Utah (by Palojono)

4 hours ago / 1,258 notes / reblog

5 hours ago / 1,016 notes / reblog

illusionwanderer:

Fishing, Tungabhadra by Marji Lang on Flickr.

1 day ago / 50 notes / reblog

e-rup-tion:

Stylin’ by darrelljlew on Flickr.

1 day ago / 523 notes / reblog

coffeeandclifbars:

psychot-c:

(by jaywei80)

Ughhh take me there.

1 day ago / 246 notes / reblog

opalescent-desires:

CANT wait for hawaii

1 day ago / 1 note / reblog

Gator (by PictureWendy)

2 days ago / 2,545 notes / reblog

2 days ago / 4,010 notes / reblog

2 days ago / 44 notes / reblog

2 days ago / 7,197 notes / reblog

dreamonic:

dreamscape
by Iris Lehnhardt

3 days ago / 101 notes / reblog

italianandvegan:

more recipes at italianandvegan.com
For all of you pesto lovers, this is a great variation to the standard pesto alla genovese that we all know and love so dearly. If you feel like pesto, but also feel like experimenting with something a bit, go for this recipe. Simple, rustic, and delicious. The original recipe calls for pecorino cheese, but this time I didn’t even try finding a substitute: I just eliminated it altogether and it still tasted great. If you feel like experimenting with some vegan cheese though, please let me know how it turned out in the comments section below!Ingredients (serves 2)
400g penne (or whatever pasta you feel like, this sauce really works well with anything)
40g blanched almonds
40g fresh basil
100g cherry tomatoes
3 cloves garlic
3 tbsp olive oil
salt

Preparation (20 minutes)Fill a large pot with water and put it on high heat, toss in a handful or rock salt, and leave it to boil. In the meantime, put the garlic, olive oil, a couple of leaves of basil, and about 1/5th of the tomatoes in the blender. Pulse until blended, then add a couple more tomatoes and some more basil, and pulse again. Repeat until half of the tomatoes and all of the basil have been blended. Finally, turn the blender on and slowly add the almonds, a couple at a time, until everything is blended together. Now chop the remaining cherry tomatoes into small pieces and set aside. By now your water should be boiling, toss in the pasta, stir every 2 minutes, and after about minutes taste it to see if it is ready yet. When it is, strain it, put it back in the pot, and add the sauce from the blender and the chopped tomatoes. Mix and serve right away!

3 days ago / 29 notes / reblog

saola:

indie-paradise:

mia! <3

This is amazingg

3 days ago / 6,146 notes / reblog