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See, that’s what the app is perfect for.

Sounds perfect Wahhhh, I don’t wanna
justthighgaps
Source: 2020models

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noodledesk

aesthetic playlists

noodledesk

hi!! i tried my hand at making some playlists that fit certain aesthetics hope you like them!! 

I.
finality, the ache in your chest when you sit in dark theatres and watch credits puddle by, looking up into the sky, slow and blue, early frost on the window in the cusp of winter, hot drinks & cold hands, shaky sighs, the flickering of candlelight, accelerating away in a dusty sunny neighbourhood, sun on your neck and in your eyes, love in your smile

II.
city sounds, golden windows in the early hours of the morning, cars rumbling past, coffee at 2 am in the morning, cold from brisk air but warm from your gloved hands, flickering fluorescent lights on the street, shadows whispering hello to you, stars hushing themselves into your hair, your scarf, the night is calm and alive and burning

III.
blankets soft & warm out the dryer, dust floating in sunbeams, smearing tears all over your face with your sleeve, arms on your shoulders, your head on someone’s chest, pulling sweater sleeves over your fingers, sinking deep into couch cushions, head bowed at the kitchen counter, tired and awake and smile wobbly

IV.
golden hour bike rides, around warm, creaking ponds, dust and bugs glowing in the sun, evening smiles and lemonade, rolling the car window down in the rain and your hand, slipping, on the car door, acoustic guitar rippling into your ear from across the street, lukewarm showers in broad daylight, the warmth inside a bustling arcade, road trips

no-more-ramen

The “Really Fancy” Spaghetti Sauce

no-more-ramen

I’ve been cooking this recipe for a very long time. I learned it from a friend, who learned it from a friend, whose mom taught him. This is the sauce you bust out to impress someone, but it’s not hard at all. It’s full of veggies and it’s really chunky and looks as amazing as it tastes. This recipe calls for a lot of chopping of vegetables, so you should be able to handle a knife. It’s vegan, and if you water saute and buy the salt free versions of the canned tomatoes, it is SOS (salt, oil, sugar) free. And you can use a gluten free pasta, as well.

Ingredients:

  • 1 tall pot for the sauce, 1 pot for the pasta, a strainer for the pasta, a sharp knife and cutting board
  • 1 pound (0.5 kg) box pasta of your choice (you don’t have to cook all of it, depends on how many people are eating. About a quarter of the box per person)
  • 1 29 ounce (822 grams) can of tomato sauce (you can get salt free versions of all of these)
  • 1 15 ounce (425 grams) can of diced tomatoes
  • 1 8 ounce (226 grams) can of tomato paste
  • 2 tablespoons (10mL) oil for sauteing (or water saute)
  • 1 medium to large yellow or white onion
  • 2-3 cloves of garlic (I love garlic so feel free to add more)
  • 1 green bell pepper (capsicum)
  • 1 yellow or orange bell pepper
  • 1 red bell pepper (some stores sell a package with all three colors together)
  • 1 8 ounce (226 grams) box of mushrooms (sliced or whole)
  • Seasoning: A jar of Italian herbs (or basil and oregano and rosemary and thyme)
  • Salt to taste

Directions:

  • Chop all your vegetables first! The French have this thing called “mise en place” which means get all your prepwork done first and things will go a million times faster. 
  • The onion and garlic are going in first, so dice them and set those aside. Clean and chop the bell peppers into fairly large pieces (about an inch square). Clean and slice the mushrooms (if you bought them whole). Open up all your cans and set those aside.
  • Turn the stove onto medium high (8) and heat the oil. When it’s hot, add the onion and garlic. Saute for a couple of minutes, then add the peppers and mushrooms (your pot is going to pretty full). Stir those around for a couple of minutes, getting them hot and softening them just a little. They’re going to cook in the sauce for a while and get soft anyway.
  • Add the three cans of tomatoes. The paste is really thick and you’ll have to stir it to get it to mix in.
  • Add the Italian seasonings, about 3 tablespoons of the blend or 1 tablespoon of each)
  • Bring the sauce back up to a bubble and then lower the heat to about a (4) and simmer for a while. Twenty minutes is a good number. Keep an eye on it and stir it every few minutes so it doesn’t stick to the bottom.
  • Once it’s simmering, start the pasta according to the directions on the box. When it’s done, drain the pasta and you can eat!
sumastudies

Obscure Color Words

mintsteelpeachlilac

albicant: whitish; becoming white

amaranthine: immortal; undying; deep purple-red colour

aubergine: eggplant; a dark purple colour

azure: light or sky blue; the heraldic colour blue

celadon: pale green; pale green glazed pottery

cerulean: sky-blue; dark blue; sea-green

chartreuse: yellow-green colour

cinnabar: red crystalline mercuric sulfide pigment; deep red or scarlet colour

citrine: dark greenish-yellow

eburnean: of or like ivory; ivory-coloured

erythraean: reddish colour

flavescent: yellowish or turning yellow

greige: of a grey-beige colour

haematic: blood coloured

heliotrope: purplish hue; purplish-flowered plant; ancient sundial; signalling mirror

hoary: pale silver-grey colour; grey with age

isabelline: greyish yellow

jacinthe: orange colour

kermes: brilliant red colour; a red dye derived from insects

lovat: grey-green; blue-green

madder: red dye made from brazil wood; a reddish or red-orange colour

mauve: light bluish purple

mazarine: rich blue or reddish-blue colour

russet: reddish brown

sable: black; dark; of a black colour in heraldry

saffron: orange-yellow

sarcoline: flesh-coloured

smaragdine: emerald green

tilleul: pale yellowish-green

titian: red-gold, reddish brown

vermilion: bright red

virid: green

viridian: chrome green

xanthic: yellow

zinnober: chrome green

Source: mintsteelpeachlilac
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