230 g

Dolls for 300$ or less

This list compiles BJD under 300$ (and some SDs a little over that)

Please leave it under the Read More, seen as I’ll have to edit it multiple times

We have a HUGE diversity of sizes and styles to pick from, even under a budget. So support the original product.

And remember children, do your homework! Research the company/website reviews and owner pictures. Shoot me a message if you have something to correct/include. Do let me know if you find a doll in this price range that isn’t listed. 

UPDATE: Google Docs List with links that work hopefully

Keep reading

Astro’s reaction to finding you and another member in a suggestive situation when it’s really innocent

Masterlist: x


Jinwoo-

As you and Jinwoo started to tickle each other on the couch late into the night, Dongmin decided he needed to use the bathroom before he went to bed. With that said, he definitely decided to do it at the worst time possible.. 

While Jinwoo was straddling you between his legs.

He stood there, completely frozen. Staring at the two of you. Once you noticed him, an awkward silence fills the room until he scolds.

“YAH!” He yells awkwardly. “What is this?!”

“Hyung!” Jinwoo protests. “It was nothing!”

Keep reading

Mon Poirier revisité en layer cake…

# Préparation de la génoise (qu’il faudra ensuite découper en trois !) :
- 5 œufs
- 150 g de sucre en poudre
- 120 g de farine
- 30 g de Maïzena
- ½ sachet de levure chimique

# Cuisson : 25-30 minutes à 180 °C

# Préparation du sirop : ( que vous pouvez aromatiser au parfum de votre choix !)
- 12 cl d’eau
- 70 g de sucre en poudre

# Préparation de la crème et de la garniture :
- 250 g de mascarpone
- 40 cl de crème fleurette
- 5 cuillères à soupe de sucre en poudre
- 6 demi-poires au sirop coupées en petits morceaux

# Temps de repos avant décoration : minimum 2 heures au réfrigérateur.

# Préparation de la crème pour la décoration :
- 230 g de beurre doux à température ambiante
- 220 g de sucre glace
- 1 pincée de sel
- 60 g de crème fraîche épaisse
- 170 g de chocolat blanc
- ½ cuillère à café de vanille liquide
- colorant en poudre bleu

# Temps de repos après decoration : minimum 2 heures au réfrigérateur.

Christopher Williams. Printed in Germany
2014
Published by Buchhandlung Walther König GmbH & Co. KG
Ehrenstr. 4, D-50672 Köln
368 pages (4 pages cover, 8 pages dustcover, 16 pages
supplement, 128 color images)
Dimensions: 8 ¼ × 10 5/8 inches, spine width: 1 ¼ inch
Offset print, Euroscale (CMYK)
3 editions: yellow, red, green
Paper stock: cover: Munken Lynx 400 g/qm, dustcover: Papyrus
Rainbow Color 160 g/qm, colored stock: Papyrus Rainbow Color
120 g/qm, chapter pages: Papyrus Rainbow Color 230 g/qm,
image pages: Scheufelen BVS (white, matte) 170 g/qm,
supplement: Papyrus Rainbow Color 160 g/qm and Scheufelen
BVS (white, matte) 170 g/qm
Graphic Design: Petra Hollenbach
Lithography: Bernd Montag
Printed by Artnetworx, Hanover
ISBN 978-3-86335-601-9
Photo credit: Rhein Verlag