Caspers reblog blog @loftycxstle - Tumblr Blog

zinesbycee

(nods sagely) (nods basily) (nods rosemarily) (nods saltly) (nods star anisely)

tragbarerpanzrabwehrkomplexfagot

#amazing #video #fav

sparrowlucero

I'll see you later alligator

#art

ashstfu

often i am scared for no reason or several reasons

Goth bruno!!

honestly having a brother is a lot like just knowing some guy

glitchedstims

rainbow stimboard!

fixing-stimboards

Here to help! ♡

X X X

I added links for the gifs/sources used!

Please tell me if I got any wrong!

#I so badly want to bury my hands in the lil moons and stars in the top left #gif

nezu-mi

okay *biggest sigh ever recorded*

#Larry

apolladay

Would you kick me out of bed for eating crackers?

Yes

No

The ants

Would you kick me out of bed for eating crackers?

Yes

No

The ants

Remaining time: 6 days 16 hours

#no I also eat crackers in bed I can clean the crumbs #crumbs are worth food in bed I think

pronouncingitwang

at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you

yokowan

at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.

le-jardin-inculte

at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly

shithowdy

at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.

#I did this too many times when I first started making brownies #yea they’re supposed to be soft they’re still cooking and setting #that’s how u get fudgy brownies!!

entryn17

drawing is all sbout becoming good at illustrating one character at 3/4 angle and nothing else no backgrounds no props no furniture no money no job no future