Painted Lady's Blog

Girl, 20, Taken, Russia, student Love: Tattoos & piercings (BME), Suicide Girls, Coffee, Books, Design & Art, Vegetarians, Aliens, Gas masks, Snakes & Roses and other cool stuff
~ Tuesday, July 29 ~
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(Source: )


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6ood:

My dance style ranges from white dad at a barbecue to stripper whose rent is due tomorrow


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oportunitas:

When someone touches ur butt

image


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verycooltrash:

the  aesthetic  police  is  here

(Source: vloktburz)


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~ Wednesday, July 23 ~
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~ Tuesday, July 22 ~
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floateron:

frozenfontana:

iaintnopapaya:

Disney Princesses as sloths.

but why

why not


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~ Monday, July 21 ~
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thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
2 cups granulated sugar
¾ cups water
½ cup liquid glucose/light corn syrup
few drops black gel food colouring
6 Granny Smith apples (or 12 small apples)



Instructions
Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

thepumpkinqueenn:

Poison Toffee Apples for Halloween

Ingredients
  • 2 cups granulated sugar
  • ¾ cups water
  • ½ cup liquid glucose/light corn syrup
  • few drops black gel food colouring
  • 6 Granny Smith apples (or 12 small apples)
Instructions
  1. Grease a piece of baking paper and place on a tray/baking sheet.
  2. Insert bamboo skewers in all the apples and set aside.
  3. In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
  4. When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
  5. Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
  6. Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.

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~ Sunday, July 20 ~
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~ Thursday, July 17 ~
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~ Tuesday, July 15 ~
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marygayolsen:

👀👀👀

(Source: queenserenityy)


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