Meanwhile in Tobleronistan

i need these freaky little heels so bad

bring your ugly to work day

As a mundane gal, this is the most romantic line I’ve ever heard a man say

Gonna start posing with my baked goods like men do with fish, stay tuned

Is this what men mean when they say they want us to be more feminine?

a thousand thoughts vs me

El aura de imperio caído de las ruinas de la URSS es una pasada.

Omg I’m trying to stay out of the way

Me

antique coffee table

Little Muddy says hello! 🥹👋

A Nightshades Art Nouveau piece created by Christine Kilger.

best feeling

It's quite hard to find Raspberry Butter in the grocery store, instead you can easily make your own! Raspberry Butter Recipe Ingredients 225 g (1 cup / 2 sticks) unsalted butter, room temperature 100 g frozen or fresh raspberries 2-3 tbsp honey 1-2 tsp lemon juice 1/2 tsp vanilla extract (optional) Pinch of sea salt (optional) Directions Prepare the raspberry compote Place honey, raspberries and lemon juice in a small pan over medium heat. Bring to a simmer, let raspberries release their juices and collapse. Blend with a hand blender or mash with a fork until smooth. Allow the mixture to thicken, then strain with a sieve to remove seeds. Let it cool to room temperature. Whip the butter Place softened butter in a mixing bowl or a blender. Beat on medium speed for 2-3 minutes until light and fluffy, scraping the sides with a spatula. Combine Add the cooled raspberry compote to the whipped butter, with a pinch of sea salt and vanilla if using. Mix on medium speed for 1-2 minutes until fluffy and uniformly pink, scraping the sides with a spatula. Shape and chill Spoon the mixture onto a sheet of parchment paper or plastic wrap. Form into a log, roll tightly and refrigerate for 1-2 hours until firm. Storage Keep the log of butter in the fridge for 2-3 weeks, or until original butter's expiry date, and in the freezer for up to 3 months.