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pinkallday pinkallnight

@pinkalldaypinkallnight / pinkalldaypinkallnight.tumblr.com

I just really like beer and boybands
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why do all lyfts/ubers smell like very stale cigarette smoke vaguely masked by air freshener and the driver’s cologne?

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HOPE!

there are still really lovely and beautiful things in the world. i have felt for a long time that there are few opportunities to wholeheartedly enjoy and rejoice in simple actions/experiences/feelings, but today! today has not been a special or extraordinary day. today has been unremarkable. HOWEVER: today has been so happy and fun and enjoyable and joyous and fabulous, in ordinary and plain ways. and I feel so loved. all things work out in the end.

#inspiration#self love#im not normally this sappy#but trin and i were able to hang out#which i always love#and my bartender is so nice#and the world is not terrible!#it is frustrating and sometimes sad and often hard#but it is not terrible!
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simplesloth
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squilliamnylander
Anonymous asked:

Do you think when Willy signs a contract that Babs will take it out on him by not allowing him to play on the top line? I just feel like Babs would put him on the third line to spite him for taking so long to sin a contract.

squilliamnylander answered:
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#we were JUST talking about this#like#that reaction gif sums up my thoughts exactly#one hundo percent this is what goes down#toronto maple leafs#william nylander#hockey
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aimmyarrowshigh

30-Minute Cauliflower-Cheese Soup

16 oz. riced cauliflower (I used frozen)

½ white or yellow onion, minced

2 leeks, cut into 1/4″ rings

1 carrot, sliced thinly (optional; I just had one in the fridge)

12 oz. chicken broth or stock (I used 8 oz. of chicken stock and 4 oz. of chicken bone broth to use up the last of what I had)

8 oz. sharp white cheddar cheese

8 oz. colby-jack cheese

Salt & pepper to taste

In your soup pot or large saucepan, cook first 4 ingredients in a little olive oil and, if they’re not cooking evenly, a splash of broth until very soft. This should take no more than 10 minutes.

Transfer to heat-safe blender and puree until your desired consistency (I dislike chunky soups, sorry Every Athlete Who Ever Did A Campbell’s Commercial). S+P to taste. Bring broth or stock to a ***gentle simmer*** in soup pot. ***CAREFULLY*** pour your veggie puree into the broth, stirring to combine. If your broth is at too high a boil, you WILL get splashed by the puree as it bubbles and you WILL get a terrible burn on your middle finger and have to flip everyone off for two days, not that I would know from personal experience. So be careful!

Let *gently* simmer for 15-20 minutes, stirring occasionally to make sure that the broth and puree are completely combined. S+P to taste.

While simmering: grate your cheeses! You can obviously go for less cheese, if you want, or no cheese + a vegan broth and you’d have a still surprisingly creamy-tasting soup. For soups or sauces, it actually DOES matter to grate your own cheese or to get a shredded cheese with no preservatives, because the preservative used on mainstream pre-shredded cheeses keeps the shreds from melting well, which is obviously Not Good For Soup. So if you can, mind your fingers and grate ur own for this soup.

Turn off the heat, but leave your pot on the burner. Add your cheese in like 6 little bunches, stirring to combine after each addition. S+P to taste. Always keep tastin’ when you cook!

Serve immediately. It does freeze and reheat well, but not in the microwave (the cheese gets greasy and weird).

#recipes#food#i cannot wait to make this#yummo
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