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New Post has been published on MY BEAUTY ONLINE

New Post has been published on http://cheaponlineshoppingsite.com/beauty/victorias-secret-pink-pure-seduction-fragrance/

Victoria’s Secret Pink “Pure Seduction” Fragrance

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Victoria’s Secret Pink “Pure Seduction” Fragrance Mist 60ml / 2fl oz Travel Size. red plum & freesia scent. For ages 14 and up.

  • Brand:Victoria’s Secret
  • Feature:Victoria’s Secret Pink Fragrance Mist
  • Label:Victoria’s Secret
  • Manufacturer:Victoria’s Secret
  • PackageQuantity:1
  • ProductGroup:Single Detail Page Misc
  • ProductTypeName:MISC_OTHER
  • Publisher:Victoria’s Secret
  • Studio:Victoria’s Secret
  • Title:Victoria’s Secret Pink “Pure Seduction” Fragrance Mist 60ml / 2fl oz Travel Size

Okay guys!

I’m having an article published tomorrow on 2nd First Look, a website dedicated to writing about art and the amazing things it does for our lives! My article is about The Fault in Our Stars and it would mean the absolute WORLD to me if you guys would read it!

So go to http://www.2ndfirstlook.com/

to read it tomorrow! I wrote it as a guest piece, but the founders of the website asked me to be a full-time writer! Words cannot express how excited I am about this! It is going to do wonders for me in terms of publishing the novel I’m currently writing (and hopefully publishing!)

Also check out the staff page to see my bio, as well as others, and the articles by the other awesome staff members!

And I’d also REALLY like for John Green to see the article, because I’d love for him to know how much he means to me and how much his writing has changed my life!

So I mean, if you could somehow Make John Green Find the Thing, I would probably scream and be SO FREAKING EXCITED.

Thank you for any support you guys can give me!

Theme: Different, but I really like it

URL: Fitting to your blog~

Links: Unfortunately, they aren’t fixed so you have to scroll back up if you want to click on something

Posts: The architecture is beautiful but what I like best are the quote/word posts you reblog

Sidebar:

CA | LOS ANGELES |**FATAL FIRE**| 8816 TOBIAS AVE | FD HAD FIRE IN AN APT ON THE FO A 2 STY OMD. 1 VIC REMOVED BY EMS, 1 VIC CONF. DOA ON SCENE. | UEA01 |

idk what that anon is talking about saying leda and nate broke up in may >.> 

(july 27th, 2011) https://www.facebook.com/LedaMonsterBunnyPage/photos/a.174298529293408.42959.174298375960090/195480993841828/?type=1&permPage=1

^ that was the last picture leda posted on her facebook pre-breakup

v and this was the first picture she posted post-breakup

(august 11th, 2011) https://www.facebook.com/LedaMonsterBunnyPage/photos/pb.174298375960090.-2207520000.1434608546./202607006462560/?type=3&src=https%3A%2F%2Fscontent.fphx1-1.fna.fbcdn.net%2Fhphotos-xaf1%2Fv%2Fl%2Ft1.0-9%2F226029_202607006462560_7079184_n.jpg%3Foh%3Dd029c96488d25e3554294398200ea594%26oe%3D563177ED&size=540%2C720&fbid=202607006462560

also a bunch of leda video youtube channels posted her wish video in august since that’s when she first posted it

maybe the anon is getting the “we broke up months ago” quote confused with the one vid where she was talking about matt? because i remember she said that about him even tho it was only a 2 month difference and i was like gurl…. lmao

A week in the Tropics: What to drink?

Our tip today is what to drink in the Tropics, but if you’re not there yet, how about practicing at home.

We are going to teach you how to make Piña Coladas (Cuban style). Get ready to feel like you are relaxing on the beach!

You’re gonna need:

  • 2fl oz Rum (we suggest a dark rum like Havana Club)
  • 4fl oz Fresh pressed Pineapple juice, & Pineapple wedge for garnish
  • 1/4fl oz Freshly squeezed Lime juice
  • ¼ fl oz Sugar syrup (2 sugar to 1 water, also known as Simple Syrup!)

Hard shake all ingredients with ice and stain into ice-filled glass. You can serve it in a Collins glass  or a Pineapple shell for that extra vacation feel!

Our Room Pleasure Me Gift Set

Our Room Pleasure Me Gift Set

PENALIZE ME, PLEASURE ME, PERFECT ME 

The touch of the cold hard steel, met with your warm soft kiss.

Discover discreet delights with the PLEASURE ME pleasure gift set. Let the subtle movements of the steel weights intensify your ultimate pleasure. Wear day or night… which will you choose?

Kit includes: 
– Stainless Steel Kegel Balls 0.66 inches / 17mm
– JO Flavored H2O Lube 2fl.oz / 60mL
– JO Toy…

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FAVAM Organic Cold Pressed Argan Oil 4.2fl.oz for Face, Hair, Skin & Nails -Anti-aging Skin Care Products for Women- Moroccan Oil for Stretch Marks, Moisturizer for Dry Skin Conditions -Eczema- 1 Year hassle-free Guarantee

FAVAM Organic Cold Pressed Argan Oil 4.2fl.oz for Face, Hair, Skin & Nails -Anti-aging Skin Care Products for Women- Moroccan Oil for Stretch Marks, Moisturizer for Dry Skin Conditions -Eczema- 1 Year hassle-free Guarantee

FAVAM Natural and organic Chilly Pressed Argan Oil 4.2fl.oz for Encounter, Hair, Skin & Nails -Anti-ageing Pores and skin Treatment Products for Women- Moroccan Oil for Stretch Marks, Moisturizer for Dry Pores and skin Circumstances -Eczema- one Yr trouble-free Promise

  • Absorbs into the pores and skin quickly and it is non-greasy leaving the pores and skin sleek, hunting youthful and properly…

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Our Room Prepare Me Pleasure Gift Set

Our Room Prepare Me Pleasure Gift Set

PERSUADE ME, PREPARE ME, PLAY WITH ME 

Boldly enter and be prepared for what may behold you.

Create a passionate night in to remember with the PREPARE ME pleasure gift set. Entice your appetite for pleasure and enhance intimacy with the elegance of signature JO products.

Kit includes: 
– JO Flavored H2O Lube 2fl.oz / 60mL
– JO Kissable Massage Oil 1fl.oz / 30mL
– JO Toy Cleaner 1fl.oz / 30mL

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Pate Of Awesomeness

Pate Of Awesomeness

Best Pate recepie ever!!! smooth soft and silky.

Ingredients: For the Pate:

400g/14oz fresh chicken livers, free-range or organic, sinews and gall bladders removed
500ml/18fl oz milk
4 tsp salt
100ml/4fl oz dry Madeira
100ml/4fl oz ruby port
60g/2½oz shallots, finely chopped
2 sprigs thyme, leaves only, finely chopped
1 garlic clove, peeled and crushed
50ml/2fl oz Cognac
1 medium free-range eggs
 75ml double cream
300g/14oz unsalted butter, melted and kept warm
100g melted duck fat.
2 pinches freshly ground black pepper

To finish:

75g/3oz softened butter
 75g/3oz duck fat
 20g muscatels

Method:

  1. Soak the chicken livers in the milk, 500ml/18fl oz water and two teaspoons of the salt in a shallow dish for one hour. This will draw out most of the blood, which can make the livers bitter, giving the parfait a more delicate flavour.
  2. Rinse and drain the livers well.
  3. Preheat the oven to 130C/270F/Gas ½.
  4. Put the Madeira, port, shallots, thyme, garlic and Cognac in a small saucepan and bring to a boil.
  5. Let the mixture bubble until reduced by one-third and then remove the pan from the heat.
  6. The bitterness of the alcohol will have evaporated off and the flavours of the herbs will infuse into the liquid.
  7. Place the drained chicken livers and the contents of the pan in a blender or food processor and process, adding egg and cream, for 3-4 minutes, or until the texture is silky smooth.
  8. Gradually add the melted butter and duck fat (if you add it too quickly, the parfait may split), the remaining salt and the pepper.
  9. Taste the mixture and correct the seasoning if necessary.
  10. Line the base and sides of a 23cm x 9cm x 8cm/9in x 3½in x 3in terrine tin with greaseproof paper, leaving a 3cm/1in overlap above the top of the tin. The paper will protect the parfait from direct heat and prevent it discolouring and becoming hard.
  11. Using the back of a ladle, press the parfait mixture through a fine sieve into a large bowl then pour into the terrine tin and cover with another piece of greaseproof paper cut to fit.
  12. Place the terrine in a deep baking tray and pour in boiling water until it reaches two-thirds of the way up the sides of the tin. This bain marie method of cooking allows the heat of the oven to permeate through the water and cook the parfait very gently so that it is cooked though evenly.
  13. Cover the tray loosely with a sheet of perforated foil and place it in the oven. Check the temperature of the parfait with a temperature probe after 40 minutes – the parfait is cooked when the middle has reached 65C-70C/150F-158F. Do not overcook or it will split and lose its fine texture.
  14. When the parfait is cooked, remove the terrine tin from the baking tray, leave it to cool for 30 minutes at room temperature then refrigerate.
  15. Discard the greaseproof paper from the top of the parfait then dip the tin in a deep tray of hot water.
  16. Slide a hot knife between the sides of the tin and the greaseproof lining then hold the edges of the lining and carefully lift the parfait from the tin onto a chopping board.
  17. Peel away the greaseproof paper from the sides of the parfait.
  18. Warm a palette knife in hot water and smooth the top and sides of the parfait, trimming away any discolouration on the top.
  19. Return the parfait to the fridge for at least 30 minutes to firm it up, or place it in the freezer for 15 minutes.
  20. To finish, beat the softened butter and fat and spread a thin layer over the top of the parfait using a palette knife.
  21. Line a flat baking tray with a sheet of clean greaseproof paper. Flip the parfait over onto the tray and spread the remaining butter/fat mixture over the sides and what has now become the top.    Covering all the surfaces of the parfait with this mixture will prevent it from oxidising and discolouring.   Top with muscatels
  22. Return the parfait to the fridge and chill for at least one day before serving; two days is ideal.
  23. To serve, dip a knife into hot water and cut the parfait into thick slices. Serve with chutneys, pickles and toasted sourdough bread, or spread onto crostini to serve as canapés.
  24. Red Burgundy is the perfect wine match.