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earth-song:

Yeah, Malik and his hair.

Shot through glass.
Chemnitz Zoo, Saxony 

That lion is beautiful

vegnews:

Long day at the office?

HAVE NO FEAR, CORGI FRIDAY PART V IS HERE!

Have a corgi-tastic weekend!

vegnews:

Hump day treat: vegan Peanut Butter Chocolate Chip Muffins from Happy Healthy Life. Make ‘em tonight and have candy for breakfast… disguised as a baked good.

vegnews:

Things we love: vegan buffalo wings. Vegan cheese. Bready things.

So what is the above? A Vegan Buffalo Tart devised by blogger Spabettie. And what’s inside? Faux chicken; Frank’s Buffalo Sauce; vegan cream cheese, sour cream, and cheddar; celery; oh, and caramelized onions. Is your mouth watering yet?

vegnews:

Feeling Friday yet?

Well, it’s time for our end-of-week treat. Corgi Friday Pt. VI is here!

Let’s go!

Have a super cool weekend!

vegnews:

the-secret-vegan:

Vegan Pumpkin Whip Cream

We know we’re a little bit early, but it’s almost October, and we’re most looking forward to pumpkin, pumpkin, and more pumpkin! Click the photo above or here for this amazing Pumpkin Whipped Cream recipe!

hugeinjapan:

Mornin’ all.

gourmet:

Baking an Ombre Cake

Lauren Salkeld on the making of this amazing cake:

Ombre cakes are all the rage on Pinterest, and my younger, more stylish sister Alex requested that I make one for her birthday. What’s an ombre cake? Well, it’s a traditional white cake with white frosting that’s been strategically dyed to create an ombre effect. In other words, it’s the cake shown here. Google “ombre” and you’ll find it’s also a trend in hair and nails.

full story here

hughesnhepburn:

Recently revealed as the most colorful plant ever seen by scientists, the Pollia condensata plant ranges from Ethiopia to Angola and Mozambique. The bioluminescence effect that the berries have is actually caused by light interacting with layers of microscopic cellulose fibers, creating a dazzling metallic blue brighter than any yet seen in biological material.

Avatar throwback, anyone?

(via gourmet)

epicurious:

Braised Beef with Pears and Fresh Ginger (Bon Appétit, September 2009)

(via gourmet)