like cheez its

hunk: i consider myself to be a pretty laid-back, easy-going, nice guy! i prefer making friends, not enemies, y’know? i don’t like stepping on people’s toes. i feel like everything would be better if everyone learned to chill out.

rolo: (does anything)


Okay everything about this picture I just love.


Edd and Ringo being buds.

The husbands.

Tord don’t hug my bae or I throw couch.

OMG Tom’s like right by me do I act natural okay act natural you handsome ginger prince maybe he’ll ask you out!!~

Lol dunno who this Todd guy is but Imma let him shoot me into space.

Cutie Edd.

Eduardo be the lucky.



Students: “Here, Miss. We brought you these, because you’re an English teacher and we know how much you like Cheez-Its.”

Me: *sheepishly eats words…literally AND figuratively*

Day 5/14

breakfast: meat lovers omelette with a side of bacon and my coffee with hc
lunch: was still full from breakfast
dinner: moon cheese (they’re amazing! 1g net carbs and they’re just like cheez its)
snack: a few honey roasted peanuts
water: did better :)

pastel-wreckage  asked:

Top five cheese-related snacks. (Or just snacks in general if you don't like cheesy things)

thank uuu <33 i really like cheese things…

1. i like the cheese buns my school has. i always buy them even though they are for people who buy soup lmao

2. i like cheez-its (but they don’t sell them in canada anymore wtf)

3. grilled cheese. i used to live off of grilled cheese and honestly i pretty much still do. 

4. cheese bagels. i loveeee cheese bagels.

5. pizza….more of a meal than a snack but grhielfsdoicljx


These are sort of like Cheez-Its that got dressed up for a fancy holiday party.

6 oz. extra sharp cheddar cheese, grated
2 oz. Parmesan cheese, grated
½ stick unsalted butter, at room temperature
1 teaspoon kosher salt
1 tablespoon minced fresh rosemary
1 cup unbleached all purpose flour
2 tablespoons ice water

Special equipment
Stand mixer with paddle attachment
Parchment paper

1. Use a stand mixer with the paddle attachment to beat the grated cheeses, butter, salt, and rosemary on medium-to-high speed until the mixture is soft and completely blended. Add the flour, mixing on low speed to incorporate it. The dough should look like dry, pebbly pieces.

2. Once all the flour is blended in, drizzle ice water over the dough with the mixer at low speed, and mix until the dough comes together into one mass (it will be fairly stiff).

3. Divide the dough in half and pat into two round, flat disks. Wrap each dough portion in plastic and refrigerate for at least an hour.

4. Preheat oven to 375°F and line two baking sheets with parchment paper.

5. Take dough out of the fridge and, on a floured surface, roll each piece out as evenly as possible to about a 10”x12” rectangle, ⅛” inch thick or less. The thinner you roll, the more quickly the crackers will bake.

6. Use a sharp knife to slice the dough into equilateral 1” squares, or whatever shape you like; you can also use a small cookie cutter. Transfer the crackers to baking sheets with a spatula. Punch a small hole in the middle of each cracker with the end of a chopstick to keep them from puffing up during baking.

7. Bake for about 10-12 minutes, until the crackers puff and the edges begin to brown. Check often to make sure they don’t burn, since the crackers’ high fat content makes it easy for them to go over the edge very quickly.

8. Move the crackers to a cooling rack and let cool completely before storing in a sealed jar. They will keep for about a week, although they may become less crispy over time.

conniecorleone  asked:

Your vibe: overeducated personal assistant to a high-profile hockey player who secretly moonlights at a sloth sanctuary.

i mean, i love this, because in my head it’s just a lot of the both of us looking at one another and being like, “do you….have any idea……how to proceed? no? ok” and then me having gentle nervous breakdowns while covered in sloths.