Don't ask and I won't tell

frenchinhalechanelxoxo:

tropicm-ist:

seoulmama:



^^^^ 😂 lol ex-fuckin-actly

lmfaoo so accurate 
starsandamoon:

potatochap:

Jon eats a whole raw potato to take himself out of the mood.

I’M DYING.
eatprayfashion:

youngblackandvegan:

fat chubby legggggggggggggggggssssssss!!!!!

awww love the chunky babies!!!
prettygirlfood:

Pasta Al Forno
Yield: 6 servings
Ingredients
1 1/2 lbs mild italian sausage
2 (14.5 oz) cans petite diced tomatoes
4 cloves garlic, minced
2 tbsp fresh basil, chopped
1 (4 oz) stick butter
1/2 C + 2 tbsp all purpose flour
2 1/2 C whole milk
1/4 tsp kosher salt
pinch nutmeg
1 lb dry rigatoni, cooked
2 C mozzarella cheese, shredded
Instructions
Brown sausage until cooked through and drain off excess fat. Stir in tomatoes and garlic and bring to a simmer. Cook covered on low for at least 30 minutes, longer if time allows. Stir in basil just before assembly.
Make the bechamel by melting butter in a medium sized sauce pan. Stir the flour into the butter, adding more flour if needed to create a toothpaste-like consistency. Cook for 1 minute, stirring constantly.
Using a whisk, stir in milk and continue to stir until it comes to a boil and is thickened. Remove from heat and stir in salt and nutmeg.
In a large casserole dish (9x13” or bigger) place half of the pasta followed by half of the tomato sauce and bechamel. Top with 1 C of mozzarella cheese.
Repeat the layering one more time with the remaining ingredients.
Bake at 350° for about 45 minutes or until the sauce is bubbly and the cheese is browned.
ddickk:

yes
  • me: hi may i get a caramel frappuccino
  • starbucks: sure. may i get your name please
  • me: esteban julio ricardo montoya de la rosa ramirez
jetlife-vibes:

golddiggerr:

http://instagram.com/Msivana_♚
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