Goat

Ask   Avid appreciator of life and goats

I thought that you would burn my palm; 
I longed to touch you. But
You melted 
Before me, at the whim of
My hand connecting with
Your body. Your spirit
Rained so I turned my palm
Upside down to cup you.

— 1 month ago with 1 note
#poem 

owlturdcomix:

What you can, with what you have.

image | twitter | fb

(via made-you-laugh)

— 1 month ago with 5853 notes

catsbeaversandducks:

Oliver the Dog and Arashi the Cat: the cutest best friends ever!

Photos by ©izumiechan

(via wooskers)

— 1 month ago with 352067 notes
yummyvegan:

Kale, quinoa and roasted pumpkin pilaf
800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Spray olive oil
1 tablespoon olive oil
1/2 teaspoon ginger powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
190g (1 cup) quinoa, rinsed, drained
100g trimmed kale leaves, shredded
40g (1/4 cup) pepitas
Directions
1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.
2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the ginger powder, coriander and turmeric, cook stirring for 1 minute.
3. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.

yummyvegan:

Kale, quinoa and roasted pumpkin pilaf

800g pumpkin, peeled, seeded, cut into 1.5cm cubes

Spray olive oil

1 tablespoon olive oil

1/2 teaspoon ginger powder

1 teaspoon ground coriander

1/2 teaspoon turmeric

190g (1 cup) quinoa, rinsed, drained

100g trimmed kale leaves, shredded

40g (1/4 cup) pepitas

Directions

1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.

2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the ginger powder, coriander and turmeric, cook stirring for 1 minute.

3. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.

(via symphonyofthecosmos)

— 1 month ago with 172 notes
allthatwecanbe:

look at the faces of all the strangers you see and silently wish them peace in their time on earth.

allthatwecanbe:

look at the faces of all the strangers you see and silently wish them peace in their time on earth.

(Source: atisha)

— 1 month ago with 9 notes
allthatwecanbe:

I’ve learned, the hard way, that some poems don’t rhyme, and some stories don’t have a clear beginning, middle, and end. Life is about not knowing, having to change, taking the moment and making the best of it, without knowing what’s going to happen next. Delicious ambiguity.
- Gilda Radner

allthatwecanbe:

I’ve learned, the hard way, that some poems don’t rhyme, and some stories don’t have a clear beginning, middle, and end. Life is about not knowing, having to change, taking the moment and making the best of it, without knowing what’s going to happen next. Delicious ambiguity.

- Gilda Radner

(Source: fournoreason)

— 1 month ago with 147 notes
red-lipstick:

Bo Fransson (Swedish) - Olle Skagerfors - s.d. (via Huismus Flickr Photostream)

red-lipstick:

Bo Fransson (Swedish) - Olle Skagerfors - s.d. (via Huismus Flickr Photostream)

(Source: flickr.com, via 2headedsnake)

— 1 month ago with 777 notes