a l e x
  • January 5th

    Tortellini Minestrone

    • 1 tbs olive oil
    • 2 carrots, peeled and cut into 1/2-inch pieces
    • 2 stalks of celery, cut into 1/2-inch pieces
    • 1 medium onion, minced
    • 5 oz mushrooms, sliced 
    • 4 garlic cloves, minced
    • 1 Tbs minced fresh oregano, or 1 tsp dried
    • 3 cups low-sodium chicken broth
    • 2 1/2 cups V8 vegetable juice
    • 15oz can cannellini beans, drained and rinsed
    • 9oz package fresh cheese tortellini
    • 1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
    • salt and ground black pepper
    • 1/2 cup pesto
    • grated parmesan cheese (garnish)
    7 notes
    Tortellini Minestrone
1 tbs olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 oz mushrooms, sliced 
4 garlic cloves, minced
1 Tbs minced fresh oregano, or 1 tsp dried
3 cups low-sodium chicken broth
2 1/2 cups V8 vegetable juice
15oz can cannellini beans, drained and rinsed
9oz package fresh cheese tortellini
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
salt and ground black pepper
1/2 cup pesto
grated parmesan cheese (garnish)

    Tortellini Minestrone

    • 1 tbs olive oil
    • 2 carrots, peeled and cut into 1/2-inch pieces
    • 2 stalks of celery, cut into 1/2-inch pieces
    • 1 medium onion, minced
    • 5 oz mushrooms, sliced 
    • 4 garlic cloves, minced
    • 1 Tbs minced fresh oregano, or 1 tsp dried
    • 3 cups low-sodium chicken broth
    • 2 1/2 cups V8 vegetable juice
    • 15oz can cannellini beans, drained and rinsed
    • 9oz package fresh cheese tortellini
    • 1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
    • salt and ground black pepper
    • 1/2 cup pesto
    • grated parmesan cheese (garnish)
    Tortellini Minestrone
1 tbs olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 oz mushrooms, sliced 
4 garlic cloves, minced
1 Tbs minced fresh oregano, or 1 tsp dried
3 cups low-sodium chicken broth
2 1/2 cups V8 vegetable juice
15oz can cannellini beans, drained and rinsed
9oz package fresh cheese tortellini
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
salt and ground black pepper
1/2 cup pesto
grated parmesan cheese (garnish)

    Tortellini Minestrone

    • 1 tbs olive oil
    • 2 carrots, peeled and cut into 1/2-inch pieces
    • 2 stalks of celery, cut into 1/2-inch pieces
    • 1 medium onion, minced
    • 5 oz mushrooms, sliced 
    • 4 garlic cloves, minced
    • 1 Tbs minced fresh oregano, or 1 tsp dried
    • 3 cups low-sodium chicken broth
    • 2 1/2 cups V8 vegetable juice
    • 15oz can cannellini beans, drained and rinsed
    • 9oz package fresh cheese tortellini
    • 1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
    • salt and ground black pepper
    • 1/2 cup pesto
    • grated parmesan cheese (garnish)
  • January 4th

    Banana Bread French Toast

    • 4 slices bread of choice
    • 1tsp banana extract 
    • 1/2tsp cinnamon
    • 1/4tsp pumpkin pie spice or nutmeg
    • 1/4c milk (of preference)
    • 1/2c egg beaters or one large egg
    • 1/4c maple syrup (garnish)
    • 1/4c walnuts, roughly chopped (garnish)
    • 1/2 banana for topping (garnish)
    8 notes
    Banana Bread French Toast
4 slices bread of choice
1tsp banana extract 
1/2tsp cinnamon
1/4tsp pumpkin pie spice or nutmeg
1/4c milk (of preference)
1/2c egg beaters or one large egg
1/4c maple syrup (garnish)
1/4c walnuts, roughly chopped (garnish)
1/2 banana for topping (garnish)

    Banana Bread French Toast

    • 4 slices bread of choice
    • 1tsp banana extract 
    • 1/2tsp cinnamon
    • 1/4tsp pumpkin pie spice or nutmeg
    • 1/4c milk (of preference)
    • 1/2c egg beaters or one large egg
    • 1/4c maple syrup (garnish)
    • 1/4c walnuts, roughly chopped (garnish)
    • 1/2 banana for topping (garnish)
    Banana Bread French Toast
4 slices bread of choice
1tsp banana extract 
1/2tsp cinnamon
1/4tsp pumpkin pie spice or nutmeg
1/4c milk (of preference)
1/2c egg beaters or one large egg
1/4c maple syrup (garnish)
1/4c walnuts, roughly chopped (garnish)
1/2 banana for topping (garnish)

    Banana Bread French Toast

    • 4 slices bread of choice
    • 1tsp banana extract 
    • 1/2tsp cinnamon
    • 1/4tsp pumpkin pie spice or nutmeg
    • 1/4c milk (of preference)
    • 1/2c egg beaters or one large egg
    • 1/4c maple syrup (garnish)
    • 1/4c walnuts, roughly chopped (garnish)
    • 1/2 banana for topping (garnish)
  • December 30th

    Chard and Mushroom Stuffed Veal

    Stuffing:

    • 2oz dried porcini mushrooms
    • 1 bunch Swiss chard, stalks removed, coarsely chopped
    • Kosher salt
    • 3tbs olive oil
    • 2c chopped leeks (white and pale-green parts only)
    • 2c chopped onions
    • 6 garlic cloves, chopped
    • Freshly ground black pepper
    • 1lb crimini mushrooms, trimmed, finely chopped
    • 2tsp chopped fresh sage
    • 4c 1/2” cubes day-old white bread
    • 1c finely grated Parmesan
    • 2 eggs, whisked to blend

    Roast:

    • 8tsp Hungarian sweet paprika, divided
    • 2tbs kosher salt plus more for seasoning
    • 5tsp chopped fresh sage, divided
    • 4tsp freshly ground black pepper plus more for seasoning
    • 1tsp ground cardamom
    • 1 4–6lb trimmed boneless veal breast halved crosswise
    • 2tbs olive oil
    • 2c finely sliced leeks (white and pale-green parts only)
    • 2c finely chopped carrots
    • 1c finely chopped celery
    • 1c finely chopped onion
    • 2c dry white wine
    • 1c chicken broth
    5 notes
    Chard and Mushroom Stuffed Veal
Stuffing:
2oz dried porcini mushrooms
1 bunch Swiss chard, stalks removed, coarsely chopped
Kosher salt
3tbs olive oil
2c chopped leeks (white and pale-green parts only)
2c chopped onions
6 garlic cloves, chopped
Freshly ground black pepper
1lb crimini mushrooms, trimmed, finely chopped
2tsp chopped fresh sage
4c 1/2” cubes day-old white bread
1c finely grated Parmesan
2 eggs, whisked to blend
Roast:
8tsp Hungarian sweet paprika, divided
2tbs kosher salt plus more for seasoning
5tsp chopped fresh sage, divided
4tsp freshly ground black pepper plus more for seasoning
1tsp ground cardamom
1 4–6lb trimmed boneless veal breast halved crosswise
2tbs olive oil
2c finely sliced leeks (white and pale-green parts only)
2c finely chopped carrots
1c finely chopped celery
1c finely chopped onion
2c dry white wine
1c chicken broth

    Chard and Mushroom Stuffed Veal

    Stuffing:

    • 2oz dried porcini mushrooms
    • 1 bunch Swiss chard, stalks removed, coarsely chopped
    • Kosher salt
    • 3tbs olive oil
    • 2c chopped leeks (white and pale-green parts only)
    • 2c chopped onions
    • 6 garlic cloves, chopped
    • Freshly ground black pepper
    • 1lb crimini mushrooms, trimmed, finely chopped
    • 2tsp chopped fresh sage
    • 4c 1/2” cubes day-old white bread
    • 1c finely grated Parmesan
    • 2 eggs, whisked to blend

    Roast:

    • 8tsp Hungarian sweet paprika, divided
    • 2tbs kosher salt plus more for seasoning
    • 5tsp chopped fresh sage, divided
    • 4tsp freshly ground black pepper plus more for seasoning
    • 1tsp ground cardamom
    • 1 4–6lb trimmed boneless veal breast halved crosswise
    • 2tbs olive oil
    • 2c finely sliced leeks (white and pale-green parts only)
    • 2c finely chopped carrots
    • 1c finely chopped celery
    • 1c finely chopped onion
    • 2c dry white wine
    • 1c chicken broth
    Chard and Mushroom Stuffed Veal
Stuffing:
2oz dried porcini mushrooms
1 bunch Swiss chard, stalks removed, coarsely chopped
Kosher salt
3tbs olive oil
2c chopped leeks (white and pale-green parts only)
2c chopped onions
6 garlic cloves, chopped
Freshly ground black pepper
1lb crimini mushrooms, trimmed, finely chopped
2tsp chopped fresh sage
4c 1/2” cubes day-old white bread
1c finely grated Parmesan
2 eggs, whisked to blend
Roast:
8tsp Hungarian sweet paprika, divided
2tbs kosher salt plus more for seasoning
5tsp chopped fresh sage, divided
4tsp freshly ground black pepper plus more for seasoning
1tsp ground cardamom
1 4–6lb trimmed boneless veal breast halved crosswise
2tbs olive oil
2c finely sliced leeks (white and pale-green parts only)
2c finely chopped carrots
1c finely chopped celery
1c finely chopped onion
2c dry white wine
1c chicken broth

    Chard and Mushroom Stuffed Veal

    Stuffing:

    • 2oz dried porcini mushrooms
    • 1 bunch Swiss chard, stalks removed, coarsely chopped
    • Kosher salt
    • 3tbs olive oil
    • 2c chopped leeks (white and pale-green parts only)
    • 2c chopped onions
    • 6 garlic cloves, chopped
    • Freshly ground black pepper
    • 1lb crimini mushrooms, trimmed, finely chopped
    • 2tsp chopped fresh sage
    • 4c 1/2” cubes day-old white bread
    • 1c finely grated Parmesan
    • 2 eggs, whisked to blend

    Roast:

    • 8tsp Hungarian sweet paprika, divided
    • 2tbs kosher salt plus more for seasoning
    • 5tsp chopped fresh sage, divided
    • 4tsp freshly ground black pepper plus more for seasoning
    • 1tsp ground cardamom
    • 1 4–6lb trimmed boneless veal breast halved crosswise
    • 2tbs olive oil
    • 2c finely sliced leeks (white and pale-green parts only)
    • 2c finely chopped carrots
    • 1c finely chopped celery
    • 1c finely chopped onion
    • 2c dry white wine
    • 1c chicken broth
  • December 30th

    Spinach and Ricotta Roulade

    Roulade:

    • 5 eggs
    • 1 1/2c almond milk or regular milk
    • 4tbs butter
    • 5tbs flour
    • salt
    • pinch cayenne pepper
    • 1/2c parmesan cheese, freshly grated

    Spinach and Ricotta Roulade:

    • 1 recipe souffle base (above)
    • tomato sauce
    • 2lb spinach
    • 1/2 small yellow onion, finely diced
    • 8oz ricotta
    • 1/4c almond milk or regular milk
    • nutmeg
    • black pepper
    • half and half, for baking
    5 notes
    Spinach and Ricotta Roulade
Roulade:
5 eggs
1 1/2c almond milk or regular milk
4tbs butter
5tbs flour
salt
pinch cayenne pepper
1/2c parmesan cheese, freshly grated
Spinach and Ricotta Roulade:
1 recipe souffle base (above)
tomato sauce
2lb spinach
1/2 small yellow onion, finely diced
8oz ricotta
1/4c almond milk or regular milk
nutmeg
black pepper
half and half, for baking

    Spinach and Ricotta Roulade

    Roulade:

    • 5 eggs
    • 1 1/2c almond milk or regular milk
    • 4tbs butter
    • 5tbs flour
    • salt
    • pinch cayenne pepper
    • 1/2c parmesan cheese, freshly grated

    Spinach and Ricotta Roulade:

    • 1 recipe souffle base (above)
    • tomato sauce
    • 2lb spinach
    • 1/2 small yellow onion, finely diced
    • 8oz ricotta
    • 1/4c almond milk or regular milk
    • nutmeg
    • black pepper
    • half and half, for baking
    Spinach and Ricotta Roulade
Roulade:
5 eggs
1 1/2c almond milk or regular milk
4tbs butter
5tbs flour
salt
pinch cayenne pepper
1/2c parmesan cheese, freshly grated
Spinach and Ricotta Roulade:
1 recipe souffle base (above)
tomato sauce
2lb spinach
1/2 small yellow onion, finely diced
8oz ricotta
1/4c almond milk or regular milk
nutmeg
black pepper
half and half, for baking

    Spinach and Ricotta Roulade

    Roulade:

    • 5 eggs
    • 1 1/2c almond milk or regular milk
    • 4tbs butter
    • 5tbs flour
    • salt
    • pinch cayenne pepper
    • 1/2c parmesan cheese, freshly grated

    Spinach and Ricotta Roulade:

    • 1 recipe souffle base (above)
    • tomato sauce
    • 2lb spinach
    • 1/2 small yellow onion, finely diced
    • 8oz ricotta
    • 1/4c almond milk or regular milk
    • nutmeg
    • black pepper
    • half and half, for baking
  • December 30th

    French Onion Soup

    • 3lbs sweet onions
    • 1tbs unsalted butter
    • 1tbs olive oil
    • 1tsp kosher or sea salt
    • ground black pepper or white pepper
    • 2 cloves garlic, finely minced
    • 1c dry white wine
    • 2-3 sprigs of fresh thyme
    • 1 dried bay leaf
    • 4c chicken broth
    • 4 slices of crusty artisan-style bread
    • 4oz of cave-aged Gruyere cheese, grated
    • 2tbs grated Parmesan cheese (optional)
    • A splash of dry sherry (optional)
    • A sprinkle of chopped chives for color and garnish (optional)
    8 notes
    French Onion Soup
3lbs sweet onions
1tbs unsalted butter
1tbs olive oil
1tsp kosher or sea salt
ground black pepper or white pepper
2 cloves garlic, finely minced
1c dry white wine
2-3 sprigs of fresh thyme
1 dried bay leaf
4c chicken broth
4 slices of crusty artisan-style bread
4oz of cave-aged Gruyere cheese, grated
2tbs grated Parmesan cheese (optional)
A splash of dry sherry (optional)
A sprinkle of chopped chives for color and garnish (optional)

    French Onion Soup

    • 3lbs sweet onions
    • 1tbs unsalted butter
    • 1tbs olive oil
    • 1tsp kosher or sea salt
    • ground black pepper or white pepper
    • 2 cloves garlic, finely minced
    • 1c dry white wine
    • 2-3 sprigs of fresh thyme
    • 1 dried bay leaf
    • 4c chicken broth
    • 4 slices of crusty artisan-style bread
    • 4oz of cave-aged Gruyere cheese, grated
    • 2tbs grated Parmesan cheese (optional)
    • A splash of dry sherry (optional)
    • A sprinkle of chopped chives for color and garnish (optional)
    French Onion Soup
3lbs sweet onions
1tbs unsalted butter
1tbs olive oil
1tsp kosher or sea salt
ground black pepper or white pepper
2 cloves garlic, finely minced
1c dry white wine
2-3 sprigs of fresh thyme
1 dried bay leaf
4c chicken broth
4 slices of crusty artisan-style bread
4oz of cave-aged Gruyere cheese, grated
2tbs grated Parmesan cheese (optional)
A splash of dry sherry (optional)
A sprinkle of chopped chives for color and garnish (optional)

    French Onion Soup

    • 3lbs sweet onions
    • 1tbs unsalted butter
    • 1tbs olive oil
    • 1tsp kosher or sea salt
    • ground black pepper or white pepper
    • 2 cloves garlic, finely minced
    • 1c dry white wine
    • 2-3 sprigs of fresh thyme
    • 1 dried bay leaf
    • 4c chicken broth
    • 4 slices of crusty artisan-style bread
    • 4oz of cave-aged Gruyere cheese, grated
    • 2tbs grated Parmesan cheese (optional)
    • A splash of dry sherry (optional)
    • A sprinkle of chopped chives for color and garnish (optional)
  • December 30th

    Chocolate Mocha Layer Cake

    Meringue layers: 

    • 5 egg whites
    • pinch of salt
    • 250g caster sugar
    • 1tbs cornflour
    • 1tbs lemon juice

    Cream filling:

    • 5 egg yolks
    • 6tbs sugar
    • 20g vanilla sugar
    • 9tbs cornflour
    • 1l milk
    • 1 vanilla pod, seeds scraped out
    • 200g butter, at room temperature

    Chocolate hazelnut filling:

    • 150g dark chocolate, melted
    • 80g toasted hazelnuts, roughly chopped

    White chocolate mocha filling:

    • 100g white chocolate, melted
    • 5tbs instant coffee 
    • 1tbs dark rum
    4 notes
    Chocolate Mocha Layer Cake
Meringue layers: 
5 egg whites
pinch of salt
250g caster sugar
1tbs cornflour
1tbs lemon juice
Cream filling:
5 egg yolks
6tbs sugar
20g vanilla sugar
9tbs cornflour
1l milk
1 vanilla pod, seeds scraped out
200g butter, at room temperature
Chocolate hazelnut filling:
150g dark chocolate, melted
80g toasted hazelnuts, roughly chopped
White chocolate mocha filling:
100g white chocolate, melted
5tbs instant coffee 
1tbs dark rum

    Chocolate Mocha Layer Cake

    Meringue layers: 

    • 5 egg whites
    • pinch of salt
    • 250g caster sugar
    • 1tbs cornflour
    • 1tbs lemon juice

    Cream filling:

    • 5 egg yolks
    • 6tbs sugar
    • 20g vanilla sugar
    • 9tbs cornflour
    • 1l milk
    • 1 vanilla pod, seeds scraped out
    • 200g butter, at room temperature

    Chocolate hazelnut filling:

    • 150g dark chocolate, melted
    • 80g toasted hazelnuts, roughly chopped

    White chocolate mocha filling:

    • 100g white chocolate, melted
    • 5tbs instant coffee 
    • 1tbs dark rum
    Chocolate Mocha Layer Cake
Meringue layers: 
5 egg whites
pinch of salt
250g caster sugar
1tbs cornflour
1tbs lemon juice
Cream filling:
5 egg yolks
6tbs sugar
20g vanilla sugar
9tbs cornflour
1l milk
1 vanilla pod, seeds scraped out
200g butter, at room temperature
Chocolate hazelnut filling:
150g dark chocolate, melted
80g toasted hazelnuts, roughly chopped
White chocolate mocha filling:
100g white chocolate, melted
5tbs instant coffee 
1tbs dark rum

    Chocolate Mocha Layer Cake

    Meringue layers: 

    • 5 egg whites
    • pinch of salt
    • 250g caster sugar
    • 1tbs cornflour
    • 1tbs lemon juice

    Cream filling:

    • 5 egg yolks
    • 6tbs sugar
    • 20g vanilla sugar
    • 9tbs cornflour
    • 1l milk
    • 1 vanilla pod, seeds scraped out
    • 200g butter, at room temperature

    Chocolate hazelnut filling:

    • 150g dark chocolate, melted
    • 80g toasted hazelnuts, roughly chopped

    White chocolate mocha filling:

    • 100g white chocolate, melted
    • 5tbs instant coffee 
    • 1tbs dark rum
  • December 30th

    Chocolate Chip Toffee Monkey Bread

    • 1/3c granulated sugar, divided
    • 1/4c warm water
    • 2 1/4tsp (1 packet) active dry yeast
    • 3/4c warm milk
    • 2/3c melted butter, divided
    • 2 large eggs
    • 1tsp vanilla extract
    • 1/2tsp salt
    • 3 2/3c all purpose flour, divided
    • 1c milk chocolate chips
    • 1/2c packed brown sugar
    • 1/2c toffee bits

    (Source: portuguesegirlcooks.com)

    3 notes
    Chocolate Chip Toffee Monkey Bread
1/3c granulated sugar, divided
1/4c warm water
2 1/4tsp (1 packet) active dry yeast
3/4c warm milk
2/3c melted butter, divided
2 large eggs
1tsp vanilla extract
1/2tsp salt
3 2/3c all purpose flour, divided
1c milk chocolate chips
1/2c packed brown sugar
1/2c toffee bits

    Chocolate Chip Toffee Monkey Bread

    • 1/3c granulated sugar, divided
    • 1/4c warm water
    • 2 1/4tsp (1 packet) active dry yeast
    • 3/4c warm milk
    • 2/3c melted butter, divided
    • 2 large eggs
    • 1tsp vanilla extract
    • 1/2tsp salt
    • 3 2/3c all purpose flour, divided
    • 1c milk chocolate chips
    • 1/2c packed brown sugar
    • 1/2c toffee bits

    (Source: portuguesegirlcooks.com)

    Chocolate Chip Toffee Monkey Bread

    • 1/3c granulated sugar, divided
    • 1/4c warm water
    • 2 1/4tsp (1 packet) active dry yeast
    • 3/4c warm milk
    • 2/3c melted butter, divided
    • 2 large eggs
    • 1tsp vanilla extract
    • 1/2tsp salt
    • 3 2/3c all purpose flour, divided
    • 1c milk chocolate chips
    • 1/2c packed brown sugar
    • 1/2c toffee bits

    (Source: portuguesegirlcooks.com)

  • December 30th

    Tiramisu Pancakes

    Pancakes:

    • 2c all-purpose flour
    • 2tbs sugar
    • 2tbs cocoa powder, slightly rounded, sifted
    • 2tsp baking powder
    • 1/2tsp baking soda
    • pinch of salt
    • 1 1/2c milk
    • 1/2c sour cream
    • 3 large eggs
    • 4tbs butter, melted
    • 2tsp vanilla
    • 4tbs espresso, or 1 tsp instant espresso powder
    • Chocolate shavings, for garnish

    Mascarpone Cream:

    • 4oz mascarpone cheese
    • 1c whipping cream
    • 2tbs sugar
    21 notes
    Tiramisu Pancakes
Pancakes:
2c all-purpose flour
2tbs sugar
2tbs cocoa powder, slightly rounded, sifted
2tsp baking powder
1/2tsp baking soda
pinch of salt
1 1/2c milk
1/2c sour cream
3 large eggs
4tbs butter, melted
2tsp vanilla
4tbs espresso, or 1 tsp instant espresso powder
Chocolate shavings, for garnish
Mascarpone Cream:
4oz mascarpone cheese
1c whipping cream
2tbs sugar

    Tiramisu Pancakes

    Pancakes:

    • 2c all-purpose flour
    • 2tbs sugar
    • 2tbs cocoa powder, slightly rounded, sifted
    • 2tsp baking powder
    • 1/2tsp baking soda
    • pinch of salt
    • 1 1/2c milk
    • 1/2c sour cream
    • 3 large eggs
    • 4tbs butter, melted
    • 2tsp vanilla
    • 4tbs espresso, or 1 tsp instant espresso powder
    • Chocolate shavings, for garnish

    Mascarpone Cream:

    • 4oz mascarpone cheese
    • 1c whipping cream
    • 2tbs sugar
    Tiramisu Pancakes
Pancakes:
2c all-purpose flour
2tbs sugar
2tbs cocoa powder, slightly rounded, sifted
2tsp baking powder
1/2tsp baking soda
pinch of salt
1 1/2c milk
1/2c sour cream
3 large eggs
4tbs butter, melted
2tsp vanilla
4tbs espresso, or 1 tsp instant espresso powder
Chocolate shavings, for garnish
Mascarpone Cream:
4oz mascarpone cheese
1c whipping cream
2tbs sugar

    Tiramisu Pancakes

    Pancakes:

    • 2c all-purpose flour
    • 2tbs sugar
    • 2tbs cocoa powder, slightly rounded, sifted
    • 2tsp baking powder
    • 1/2tsp baking soda
    • pinch of salt
    • 1 1/2c milk
    • 1/2c sour cream
    • 3 large eggs
    • 4tbs butter, melted
    • 2tsp vanilla
    • 4tbs espresso, or 1 tsp instant espresso powder
    • Chocolate shavings, for garnish

    Mascarpone Cream:

    • 4oz mascarpone cheese
    • 1c whipping cream
    • 2tbs sugar
  • December 26th

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  • December 26th

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    3 notes
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