I’m 5’1. I weigh 100lbs. My measurements naturally are 33.5, 23, 34.
I wear an 18 inch corset.
Corsets do not mutilate you. I’m perfectly healthy. I exercise nearly daily (mostly on treadmill and bike and sit ups to keep my stomach muscles strong, sometimes strength…
I have always been into proper corsets. *___* so much love right nao!
(Source: , via missdanidollie-deactivated20130)
“I’m a mo-del, yah know what I mean?”
Snow-blasted trees in Compton Down, Shaftesbury. By Guy Edwardes via Mail Online.
(via treeporn)
snapshotsfrombeauty: Oregon (by The Paul Miller)
Trying to convince hubby of moving to Oregon… day one didn’t go so well. Annual waist deep snow not aiding factor, lol. This is so pretty *_*
(via treeporn)
Elusive has finally been added to the shop as both a print and greeting card!
She does the most amazing fae pics! *_*
Ashley Graham for Elomi Lingerie
via facebook
The polka-dot one is so pretty *_* !
(via merelylala)
-1 1/2 gal and 2c. milk
-2 TBSPs of either vinegar/ lemon juice/ rice vinegar/ apple cider vinegar (to add a sweet taste to the cheese)
-salt
-4 qt. pan
-stove
-timer (or great attention to detail… this goes fast!)
-slotte…d spoon
-strainer
-coffee filter
-container (to store ricotta)
How To:
-Mix 2c. of milk with 2 TBSPs vinegar/ lemon juice and let sit for atleast 10 mins. TADA! You have made buttermilk!
-Combine milk and buttermilk in a 4-quart pan over medium heat. Cook, stirring occasionally, until it begins to simmer. Once the milk begins to bubble along the sides of the pan, stop stirring and cook 4-5 minutes undisturbed.
-You will see the milk solids separating from the whey (golden colored liquid). After about 4 minutes, use a slotted spoon to gently stir the curds. When they begin clumping together to resemble tiny lumps like cottage cheese, the ricotta is ready to strain. However, the whey makes for GREAT hot cereals or to be added to recipies which require “low fat”/ “fat free” milk. Buttermilk pancakes anyone?!
-Line a strainer with a coffee filter and use a slotted spoon to gently lift the fresh ricotta curds out of the pot and into the strainer. Be sure to capture curds that cling to the sides and bottom of the pan. Allow to drain 3-5 minutes, then transfer to a container and stir in a few pinches salt.
-Homemade ricotta will keep 1 week in the refrigerator or 1 month in the freezer.
Grandpa UP is real!
Puppy + Panda = GREATNESS
If’n desh isn’t da kawaiiest puppeh in da whole world, idkw is!
