anonymous asked:

hiii isabelli!! i need some advice: my boyfriend and i kissed once (our first kiss) and it was awkward but it was our first kiss and they're always like that,, but we haven't kissed since and it's been like 2 months but we still show affection for each other in different ways,, it's not that we don't want to kiss, it's just that we don't really mind not doing it. but i feel like in a relationship u need to kiss regularly to maintain a steady relationship with the other person. your thoughts?

nop u don’t have to kiss if u don’t feel like it! whatever butters ur bread! if u guys are happy then don’t force it


William & Dolores + killing for each other

Glasses Wearing Guys in Manga

I didn’t include any manga that i’ve already watched an anime for and most if not all are main characters. 


Suzuki, Yori (Ano ko no, toriko.): I don’t want to talk about how hard it was to find a decent picture of him with his glasses on. Doesn’t always wear them… one of those situations where he’s more attractive without his glasses to everyone… bleh

Hara, Youichi (Bread & Butter): An older man for you all.

Kurosawa, Ayumu (Dame na Watashi ni Koishite Kudasai): An older hottie ex delinquent type with a cold personality. 

Shishio, Satsuki (Daytime shooting star): Sadly he doesn’t wear them all the time… but he looks good with or without them!

Endou (Endou-kun no Kansatsu Nikki): Shounen ai in case you all get interested in the picture but you aren’t interested in reading that genre!

Ojiro, Kazuma (Faster than a Kiss): Almost every time there’s a student teacher relationship in Shoujo the Teacher wears glasses. I wonder if it’s a rule of the genre…

Sakaki, Momo (Fukumenkei Noise): Rude.

Mineta, Kiyoshiro (Haru x Kiyo): I want this manga to be updated already…

Shinguuji (Hetamen)

Kawasumi, Kouha (Hibi Chouchou): What a freaking cutie!

Sakurai, Haruka (Kinkyori Renai)

Kikuchi Hideo (Paradise View): Yaoi though…

Hoshino, Kaoru (Yozora no Sumikko de,): Shounen ai though…

I just took a peek inside the front cover of my Silver Palate Cookbook, and it appears that I bought it back in 1982. That sounds about right.  That would also be the year I started baking this Irish soda bread, one of the many recipes I fell in love with from this beloved classic.

There are a few places in my well-used book that easily open to favorite recipes. You can see evidence of batter-smeared fingers that turned pages, or places where splatters of soup or stock got too close to the action.

Like all quick breads, baking soda and/or baking powder are the leavening agents, rather than yeast. This recipe calls for a teaspoon of baking soda, a full tablespoon of baking powder, and buttermilk – a powerful combination that makes the batter rise immediately as you stir it together.

I’m pretty sure that most of the world eats Irish soda bread piping hot out of the oven, but I like to refrigerate the baked loaf overnight and then toast thin slices. A crisp, buttered piece of Irish soda bread, chock full of currants, goes perfectly with a cup of tea or espresso. This not too sweet bread is equally good alongside a bowl of soup.

Irish soda bread, a well-loved recipe from The Silver Palate Cookbook, by Sheila Lukins and Julee Rosso


  • 6 tablespoons butter, divided
  • 3 cups all purpose flour
  • 1-½ teaspoons salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup sugar
  • 1-½ cups dried currants
  • 1-¾ cups buttermilk
  • 2 eggs, well beaten


Preheat oven to 350 degrees F.

Smear 2 tablespoons of the butter evenly in a 10-inch cast-iron skillet. Line the buttered skillet with a circle of waxed paper. Melt 2 more tablespoons of butter and set aside.

Sift dry ingredients together. Add currants to dry ingredients and toss well to coat.

Whisk together the buttermilk, eggs, and 2 tablespoons reserved melted butter. Add to the dry ingredients and mix until just blended. Do not overmix.

Spoon batter into prepared skillet and smooth top. Dot the top with the remaining 2 tablespoons butter.

Bake until golden brown and puffed, about 1 hour. (Mine was done after 55 minutes.) Either serve warm directly from skillet, or let cool completely on a rack, and then wrap carefully and refrigerate overnight. If serving chilled, slice thin and toast.