striped sheets

Don’t Move (M)

DESCRIPTION: You come home from your gym visit to find Jimin deep asleep in your bed, you just wanted to cuddle with him .. until ..


AUTHOR’S NOTE: The title was inspired by this one guy I met and the first thing he said to me was ‘don’t move’ and proceeded to kill a fly on my shoulder .. -Admin NiNi

The room was dim-lighted, soft snores emitting a comforting sound throughout my apartment. My purse was set onto the marble counter beside me carefully as I shuffle myself into the small sleeping space.

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**Grunge Fashion Aesthetic**


Apologies for the silence over here! Been working on some fun stuff, though unfortunately most of it’s been in the non-art (and for the most part, not-to-be-posted) category! One of the things I’ve had the pleasure to work on that I can show you is this character design of a striped hyena gal named Shani and her little pepper plant in the corner, Salazar. 

Shani belongs to oneflymagpie!

Prisoner 0156

remember that all characters with the exception of Kobayashi Haruka are not mine! all of the Haikyuu!! Characters belong to Furudate and the other creators of the Haikyuu!! franchise.

sorry this took a thousand and eight years to upload. This chapter is a little bit shorter, but i hope it lives up to your expectations! i am unworthy of having 800 beautiful people following this account.

anyway, on with the fan fiction!

Part 1   Part 2   Part 3

Part 4

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The cake that brought Ina Garten and Taylor Swift together

Forget apple pie. When it comes to celebrating on the Fourth, there’s nothing more American than a flag cake, specifically Ina Garten’s flag cake.

Roughly 30 years ago, Garten, 68, began making and selling a pastry rendering of the Stars and Stripes — a large, buttery sheet cake decorated with cream-cheese frosting, raspberries and blueberries — in her now-closed East Hampton shop, Barefoot Contessa.

“We’d sell as many as we could make,” says the beloved cookbook author and Food Network personality. “Apple pie is Thanksgiving to me, but [the cake] is a real summer thing.”

Garten sold her shop in the late 1990s, but the flag cake has remained an annual ritual. When she published the recipe in her Martha Stewart Living column in 2001, it was one of her most requested recipes.

In recent years, the dessert has gotten a fresh coat of frosting, thanks to Taylor Swift. The past two Fourth of July holidays, the pop princess has whipped it up with her famous friends — and Instagrammed it.

Taylor Swift’s famous squad helped make Ina Garten’s flag cake in 2015, while her brother Austin lit the firework-like candles.Photo: Instagram/taylorswift
In 2014, she baked with models Jaime King and Amanda Griffith. Last year, Swift’s baking squad included models Gigi Hadid and Martha Hunt, the band Haim, “Empire” star Serayah and her brother Austin.

Swift has declared herself a “Barefoot Contessa fangirl” and called Garten her “hero.” The feeling is mutual.

“That she — in the middle of everything that’s going on — cooks and bakes and has fun with friends, it’s just beyond admirable,” says Garten. “When [the cake] popped up on her Instagram account, [many] of her followers started following me, which was an incredible gift from Taylor to me. I got like 40,000 followers in, I think, 36 hours.”

No word on whether Swift and new beau Tom Hiddleston will be making the dessert this July Fourth, but Garten will.

She’s celebrating with husband Jeffrey and friends at their East Hampton home.

Coffee-rubbed steaks, roasted broccolini, baked potatoes with feta — and of course, the flag cake — are on the menu.

“I always make it,” says Garten. “It’s become a tradition.”

Ina Garten’s Flag Cake recipe:

Preheat oven to 350° F. Cream 2¼ sticks unsalted butter at room temperature and 3 cups sugar with an electric mixer on high speed, until light and fluffy. On medium speed, add 6 eggs at room temperature — 2 at a time — 1 cup sour cream at room temperature and 1½ tsp. vanilla extract.

Sift 3 cups all-purpose flour, ⅓ cup cornstarch, 1 tsp. kosher salt and 1 tsp. baking soda into a bowl. With the mixer on low speed, add the flour mixture to the butter mixture. Pour into a buttered and floured 18-by-12-by-1 ½-inch sheet pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Let cool to room temperature.

For the icing, combine 4 sticks unsalted butter and 1½ lbs. cream cheese, both at room temperature, with 1 lb. powdered sugar and 1½ tsp. vanilla extract in the bowl of an electric mixer, mixing just until smooth.

Spread ¾ of the icing on the top of the cooled cake. Outline the flag into the icing using a toothpick. Fill the upper left corner with 1 pint of blueberries. Using 1½ pints raspberries, place 2 rows across the top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and pipe 2 rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is complete. Pipe stars on top of the blueberries. Serves 20-24