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PRIVATEDRIVEFOUR

ABOUT ME Ash 18 years old Sunshine State CONTACT ME aftalonzo@aol.com | aftalonzo@instagram | aftalonzo@twitter

what's good?

animadiskullia:

shang-had-gay-thoughts:

erisg223:

korratic:

sosungalittleclodofclay:

d-keynote:

thatpunnyguy:

gafsketchbook:

This is why i think Avatar should be R rated 

If you wanted to take it a step further, you could argue that water benders could take out all the fluid from someones body, turning them into a mummified husk 

and a highly skilled metal bender could control the iron in another person’s blood, kinda like what Magneto does in X-Men a lot

What a great time to be anaemic.

earthbender ambushes

waterbenders surfing through the battlefield on a wave of blood.

"on a wave of blood" 

but yes, let us continue with this gore fest!

Is there possibly a way that firebenders or airbenders could raise the body temperature of an individual to the point where your burning/melting from the inside out?

or what about earthbenders being able to break bones since bones are made up of various metals of course along with non-metals but that’s beside the point?

god bless this fandom. we’re all growing up and turning into psychos

but earthbender’s entombing people in rock sarcophaguses or torture of being slowly crushed by rocks 

are you sure this isn’t just mortal kombat

66168   •   Oct 20th, 2014   •   VIA: ro-hann   •   SRC: gafsketchbook

vamellope:

lyricynicism:

vamellope:

straight males in yogurt shop tolerance level: 0

The worst is when I give a little boy a pink spoon (or he even ASKS for a pink spoon!) and his mom and dad glare at me as if I’m Satan himself trying to corrupt their kid with a fucking colored disposable spoon.

REAL TALK

(Source: realfun-funeral)

4522   •   Oct 20th, 2014   •   VIA: ufo-trip   •   SRC: realfun-funeral
#oho   #oral delights   
valhallamage:

rlaph:

when you delete someone’s number then they text you and don’t wanna ask who it is

reblog to save a life,… or just to prevent an unwanted conversation

valhallamage:

rlaph:

when you delete someone’s number then they text you and don’t wanna ask who it is

reblog to save a life,… or just to prevent an unwanted conversation

189521   •   Oct 20th, 2014   •   VIA: missunknownuser   •   SRC: rlaph
#HAH   #lifehacks   
no-more-ramen:

Super Easy Fried Matzo Brei
There are probably a million different techniques to make this simple Jewish comfort food, but this is the way my grandmother taught me and what I’ve been making for myself since I was 6 or 7. :)
Tools
Bowl
Frying pan
Butter knife
Wide, flat spatula
Fork or spoon
Ingredients
One whole sheet of matzo cracker—I personally use Manischewitz Egg and Onion crackers. But they come in a bunch of other varieties, including gluten free, organic, kosher, unsalted, and flavors like Mediterranean Blend! You can find them in most grocery stores in the kosher section for about $4 for a box of 10 cracker sheets.
One egg
A pat of butter
Water
Instruction
Break your matzo cracker in a bowl into nugget-sized pieces, maybe an inch big? It doesn’t have to be exact! You want them to be kind of small, but not crumbs.
Pour water over the broken pieces, just enough to cover them. Let it soak until they’re just soft, about 15 to 20 seconds, then pour the extra water out. As long as your hands are clean, you can squeeze the extra water out of the crackers, too.
Turn your stove on to medium heat and put a pat of butter in a frying pan. 
While you’re waiting for your butter to heat up, crack one egg into your soaked crackers. Stir it around with a fork or spoon to combine the egg and cracker.
One the butter is melted and sizzling, pour your egg and cracker mixture into the pan. Spread it out a little so it looks like a big pancake, but not so thin that you can see the bottom of the pan. If you wanted, I suppose you could make several little mazto brei cakes, but I’ve only ever done big ones.
Let it cook until the butter starts to bubble around the sides of your matzo brei and the bottom starts to get golden brown, between 1 and 2 minutes, depending on how hot your stove gets. 
Flip the matzo over and continue to cook for another 1 to 2 minutes, then slide onto a plate!
My favorite way to eat this is just with a little salt on top as a light breakfast or snack, but there are a lot of things you could do with it! You could:
Add leftover meats, like shredded chicken or pork, bacon bits, ground beef, etc.
Add chopped veggies, as long as they’re chopped pretty small, like onions, peppers, carrots, mushrooms, peas, corn, etc.
Top it with sour cream, hot sauce, dried herbs, or other spices
My grandmother also makes a “dessert” version with plain, unsalted crackers and puts raisins or peeled and diced apples inside, and then tops it with a little cinnamon sugar or honey
Happy eating!

no-more-ramen:

Super Easy Fried Matzo Brei

There are probably a million different techniques to make this simple Jewish comfort food, but this is the way my grandmother taught me and what I’ve been making for myself since I was 6 or 7. :)

Tools

  • Bowl
  • Frying pan
  • Butter knife
  • Wide, flat spatula
  • Fork or spoon

Ingredients

  • One whole sheet of matzo cracker—I personally use Manischewitz Egg and Onion crackers. But they come in a bunch of other varieties, including gluten free, organic, kosher, unsalted, and flavors like Mediterranean Blend! You can find them in most grocery stores in the kosher section for about $4 for a box of 10 cracker sheets.
  • One egg
  • A pat of butter
  • Water

Instruction

  • Break your matzo cracker in a bowl into nugget-sized pieces, maybe an inch big? It doesn’t have to be exact! You want them to be kind of small, but not crumbs.
  • Pour water over the broken pieces, just enough to cover them. Let it soak until they’re just soft, about 15 to 20 seconds, then pour the extra water out. As long as your hands are clean, you can squeeze the extra water out of the crackers, too.
  • Turn your stove on to medium heat and put a pat of butter in a frying pan. 
  • While you’re waiting for your butter to heat up, crack one egg into your soaked crackers. Stir it around with a fork or spoon to combine the egg and cracker.
  • One the butter is melted and sizzling, pour your egg and cracker mixture into the pan. Spread it out a little so it looks like a big pancake, but not so thin that you can see the bottom of the pan. If you wanted, I suppose you could make several little mazto brei cakes, but I’ve only ever done big ones.
  • Let it cook until the butter starts to bubble around the sides of your matzo brei and the bottom starts to get golden brown, between 1 and 2 minutes, depending on how hot your stove gets. 
  • Flip the matzo over and continue to cook for another 1 to 2 minutes, then slide onto a plate!

My favorite way to eat this is just with a little salt on top as a light breakfast or snack, but there are a lot of things you could do with it! You could:

  • Add leftover meats, like shredded chicken or pork, bacon bits, ground beef, etc.
  • Add chopped veggies, as long as they’re chopped pretty small, like onions, peppers, carrots, mushrooms, peas, corn, etc.
  • Top it with sour cream, hot sauce, dried herbs, or other spices
  • My grandmother also makes a “dessert” version with plain, unsalted crackers and puts raisins or peeled and diced apples inside, and then tops it with a little cinnamon sugar or honey

Happy eating!

129   •   Oct 17th, 2014   •   VIA: no-more-ramen   •   SRC: no-more-ramen
#ooh   #oral delights