Yeah, just a simple human being with a simple, ordinary life. What is considered ordinary anyway.......
And I'm not very photogenic.
Also, I cosplay.
My Flickr Account

 

dailybirdbeast:

Aaaand I’m back! Kicking off the week with a little zebra finch griffin, in honor of my research species and my school’s very very new mascot.
I knew I would be busy but I still think I underestimated!!!

dailybirdbeast:

Aaaand I’m back! Kicking off the week with a little zebra finch griffin, in honor of my research species and my school’s very very new mascot.

I knew I would be busy but I still think I underestimated!!!

vicvondoombwhahaha:

You can’t convince me this raccoon isn’t elegantly playing the deepest sonata you’ll ever hear on a avant garde harp

vicvondoombwhahaha:

You can’t convince me this raccoon isn’t elegantly playing the deepest sonata you’ll ever hear on a avant garde harp

(Source: howdyhannaa)

beautifulhealthyorganicliving:

Just in time for Halloween! Pumpkin Scones!

Ingredients
2½ cups self-raising flour
½ teaspoon mixed spice
30g cold butter, chopped
1 cup cold mashed pumpkin
¼ cup brown sugar
1 egg, beaten
Butter and honey, to serve


Preparation method
Preheat oven to very hot, 220°C. Lightly grease a scone tray.
Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips. 
Make a well in centre of dry ingredients. Add pumpkin, sugar and egg.
Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds.
Place close together on tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with butter and honey.
Top tipsDust surfaces with the same flour as in recipe.
Left-over dough can be lightly kneaded and rolled for extra scones — these will be slightly tougher and harder than the first batch due to extra handling of dough.
For more recipes, click here

beautifulhealthyorganicliving:

Just in time for Halloween! 

Pumpkin Scones!

Ingredients

  • 2½ cups self-raising flour
  • ½ teaspoon mixed spice
  • 30g cold butter, chopped
  • 1 cup cold mashed pumpkin
  • ¼ cup brown sugar
  • 1 egg, beaten
  • Butter and honey, to serve

Preparation method


  1. Preheat oven to very hot, 220°C. Lightly grease a scone tray.
  2. Sift flour and spice together into a large bowl. Add butter. Rub in lightly using fingertips. 
  3. Make a well in centre of dry ingredients. Add pumpkin, sugar and egg.
  4. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  5. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 rounds.
  6. Place close together on tray. Bake for 12-15 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with butter and honey.


Top tips
  • Dust surfaces with the same flour as in recipe.
  • Left-over dough can be lightly kneaded and rolled for extra scones — these will be slightly tougher and harder than the first batch due to extra handling of dough.

For more recipes, click here

tyeezus:


Pumpkin Coconut Bread



Prep Time: 10 minutes 
Cook Time: 1 hour
 Total Time: 1 hour, 10 minutes


Yield: 16-20 servings





An easy quick bread infused with coconut and pumpkin.


INGREDIENTS
2 cups flour
2 cups sugar
1 cup sweetened coconut
2 (3 oz) packages coconut pudding (not instant)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
5 eggs, beaten
1 can (15 oz) pumpkin
INSTRUCTIONS
Preheat oven to 350F. Grease 2 9x5-inch loaf pans.
In a large bowl, combine the flour, sugar, coconut, pudding mixes, cinnamon, nutmeg, baking soda and salt. Make a well in the center, and add the vegetable oil, eggs and pumpkin. Mix just until combined, and pour evenly into the loaf pans.
Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes, then turn out to cool completely.

tyeezus:

Pumpkin Coconut Bread

Prep Time: 10 minutes 

Cook Time: 1 hour

 Total Time: 1 hour, 10 minutes

Yield: 16-20 servings

An easy quick bread infused with coconut and pumpkin.

INGREDIENTS

  • 2 cups flour
  • 2 cups sugar
  • 1 cup sweetened coconut
  • 2 (3 oz) packages coconut pudding (not instant)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cups vegetable oil
  • 5 eggs, beaten
  • 1 can (15 oz) pumpkin

INSTRUCTIONS

  1. Preheat oven to 350F. Grease 2 9x5-inch loaf pans.
  2. In a large bowl, combine the flour, sugar, coconut, pudding mixes, cinnamon, nutmeg, baking soda and salt. Make a well in the center, and add the vegetable oil, eggs and pumpkin. Mix just until combined, and pour evenly into the loaf pans.
  3. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. Let cool for 5-10 minutes, then turn out to cool completely.
livia-carica:

moriartyfox:

benedictatorship:

meetingyourmaker:

The Great Game (Jim’s POV)
Actual events on that pool encounter.

YES OMFG

Dammit wrong door.

I LOLed

livia-carica:

moriartyfox:

benedictatorship:

meetingyourmaker:

The Great Game (Jim’s POV)

Actual events on that pool encounter.

YES OMFG

Dammit wrong door.

I LOLed

blogwithmeifyouwanttolive:

At my school there’s a rule that only one student can be out of class at a time with a hall pass, but today in math a bunch of people forgot their graphing calculators so my math teacher yelled, “EVERYBODY, GO. RUN. THEY CAN’T CATCHH ALL OF YOU.”

(Source: alltimeokay)

vwcampervan-aldridge:

Walk through grape vines, Moseley Old Hall, Wolverhampton, England
All Original Photography by http://vwcampervan-aldridge.tumblr.com

vwcampervan-aldridge:

Walk through grape vines, Moseley Old Hall, Wolverhampton, England

All Original Photography by http://vwcampervan-aldridge.tumblr.com

fyeahcutebugs:

of course, not everyone can do all these things! but if you are concerned, here is a list of information and resources.

KNOW THE FACTS ABOUT BEE DECLINE:
The global and European situation with bees and other pollinators
Watch Marla Spivak’s TED talk: Why bees are disappearing

STOP USING INSECTICIDES:
Bee declines and the link with pesticides
Pesticide toxicity to bees

PLANT BEE-FRIENDLY PLANTS:
List of bee plants by category
Know your garden store: Don’t poison bees by accident

MAKE A BEE GARDEN:
Bee garden facts
how-to

SUPPORT LOCAL BEEKEEPERS:
how to buy honey
get in touch with a beekeeper
about urban beekeeping

MAKE A WILD BEE HOUSE:
About wild/solitary bees & how to build a bee house
more on bee houses

CONSIDER BECOMING A BEEKEEPER:
Some US states will pay you to take up beekeeping
DIY backyard beekeeping 
About commercial beekeeping 

ENCOURAGE YOUR LOCAL GOVERNMENT TO DO MORE TO HELP:
Bee Health: Background and Issues for Congress
(unfortunately, I cannot provide a comprehensive list of how to contact local governments, it would be much easier for you to research this on your own.)

LEARN MORE ABOUT BEES AND EDUCATE OTHERS:
Another list of things you can do to help bees (there is some overlap)
bee nest 101
Facts about pollination

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(all drawings by mod aliza)