physically, I’m attracted to you.
mentally, not so much.




Jimi Hendrix performing “Purple Haze” at Woodstock Festival, 1969.

(Source: babeimgonnaleaveu)

I said never apologize for how you feel. No one can control how they feel. The sun doesn’t apologize for being the sun. The rain doesn’t say sorry for falling. Feelings just are.
Iain S. Thomas (via wryer)

(Source: thenineteenthsecond)

Nicki Minaj talkin about Anaconda

(Source: all-nickiminaj)

You’re my everything. I’m your nothing.
(via arthetic)



Vegan Gluten Free Oatmeal Waffles
1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
1/4 cup melted vegan butter, such as Earth Balance
1 1/2 tsp pure vanilla extract
2 Tbsp agave nectar or maple syrup
1 cup brown rice flour
1/2 cup gluten free rolled oats
1/2 cup potato starch (not flour)
scant 1/4 cup tapioca flour
1 Tbsp flaxseed meal
pinch salt
1 1/2 tsp baking powder
2 Tbsp sugar
Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about 1/3 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.