dammit-jim-im-a-blog:

dammit-jim-im-a-blog:

snazzapplesweet:

dammit-jim-im-a-blog:

dammit-jim-im-a-blog:

dammit-jim-im-a-blog:

my french teacher kept looking at me like this so I took this without warning him and told him he’d be famous

he demanded a retake bc he wanted u guys to think hes cool


I can’t believe I forgot to mention the fact that when I took this he told me to photoshop some hair on so “my internet friends” would like him
someone make this mans dreams come true


okay

helP

WHEN I SHOWED HIM THIS HE SAID “THATS EXACTLY WHAT I WANTED”

dammit-jim-im-a-blog:

dammit-jim-im-a-blog:

snazzapplesweet:

dammit-jim-im-a-blog:

dammit-jim-im-a-blog:

dammit-jim-im-a-blog:

my french teacher kept looking at me like this so I took this without warning him and told him he’d be famous

he demanded a retake bc he wanted u guys to think hes cool

image

I can’t believe I forgot to mention the fact that when I took this he told me to photoshop some hair on so “my internet friends” would like him

someone make this mans dreams come true

okay

helP

WHEN I SHOWED HIM THIS HE SAID “THATS EXACTLY WHAT I WANTED”

(via stability)

"No writing is wasted. Did you know that sourdough from San Francisco is leavened partly by a bacteria called lactobacillus sanfrancisensis? It is native to the soil there, and does not do well elsewhere. But any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is not wasted. Likewise, cheese makers wash the dairy floor with whey. Tomato gardeners compost with rotten tomatoes. No writing is wasted: the words you can’t put in your book can wash the floor, live in the soil, lurk around in the air. They will make the next words better."
- Erin Bow (via observando)

(via langleav)