Lucid & Clear

I want to be lucid and clear so I can remember every moment of my life. Those drunken nights, stressful days, crazy laughter, serene moments, lazy Sunday mornings, adventures in a foreign country, I want it all. Because isn't life just all about living and feeling?

hybridthry:

wearing all black today to mourn the death of my motivation

(via j3zzi)

bloomwitch:

mylifeaskriz:

ruineshumaines:

Liz Climo on Tumblr.

this really cheered me up

Second time today

(via j3zzi)

My Neighbor Totoro (1988)

UGHHHHHHH HES SO ADORABLEEE

(Source: preludetowind.com, via oh-totoro)

theamericankid:

Where is the “stepped on lego” or “stepped on pronged plug”?

(Source: itunes.apple.com, via huffledpuff)

lovequotesrus:

Lang Leav on instagram

lovequotesrus:

Lang Leav on instagram

(Source: langleav)

Asian Chicken Thighs

nomnompaleo:

No, I’m not calling this dish “Asian Chicken Thighs” solely because I’m of Chinese ancestry. (Though come to think of it, I call dibs on putting the prefix “Asian” on every one of my recipes. They sound more exotic that way, don’t you think?) 
image
Rather, this simple weeknight chicken dinner hits all the notes that you’ve come to expect from Asian comfort food. It’s savory, sweet, tangy, and packed with umami. And did I also mention that the marinade can be ready in just minutes?
Here’s what to gather to feed 4-6 people:
  • 1 bunch scallions, trimmed and cut into thirds
  • 2 garlic cloves, minced
  • 8 slices of fresh ginger, each approximately the size of a quarter
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons macadamia nut oil or fat of choice
  • 1 tablespoon coconut aminos
  • 1 tablespoon Red Boat fish sauce
  • 2 tablespoons honey (or if you’re on the Whole30 or avoiding honey, use ½ small apple, peeled, cored, and diced)
  • ½ teaspoon toasted sesame oil
  • 2 teaspoons kosher salt
  • Freshly ground pepper to taste
  • 4 pounds chicken thighs
Here’s how to make the chicken:
Dump everything except for the chicken into a blender or food processor and blitz until smooth. Then, bake the bird parts for 40 minutes at 400°F. The end!
What?!? You want to see step-by-step pictures? Man, you guys sure are demanding. But if you insist…

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traditionaljapan:

Prince Hisahito of Akishino at his 4th birthday  - he is actually third in line to become Emperor of Japan…

traditionaljapan:

Prince Hisahito of Akishino at his 4th birthday  - he is actually third in line to become Emperor of Japan…

(via paws-bells)

ileftmyheartintokyo:

Kasuga-taisha,Nara City,Nara Prefecture(春日大社,奈良市,奈良県) by Kinhaku on Flickr.