Chubby Girl Speaks



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Reblogged from phoebe-buffays

Me too, Dean. Me too.

(Source: phoebe-buffays, via bethaneatscake)

Reblogged from aisforaimeekay
Reblogged from verticalfilm

10 Things I Hate About You (1999)


Do you think she misses him? I feel like I didn’t see anything quoted from her when we lost him.He was one of my favorites and I still miss him.

10 Things I Hate About You (1999)

Do you think she misses him? I feel like I didn’t see anything quoted from her when we lost him.

He was one of my favorites and I still miss him.

Reblogged from for-redheads

for-redheads:

Photography by Ricky John Molloy

Ginger Babe.

(via metanoiababe)

TOOFLESS.

I have always struggled with my teeth.  Not having a dentist, or any money for teeth fixings at the moment is causing me a lot of stress.  I know I’m not gonna need dentures before 30 (at least I really hope not) but even with improved oral habits, I still feel like things aren’t going well in there.  I dunno.  I’m not a dentist.

And before you suggest dental schools or reduced dental plans, please note that even reduced dental work is still out of my price range, and that’s why I just get really upset about it—which I realize isn’t helpful.

Of course there’s a huge stigma to bad teeth—but whenever I get sad, I now think about how even people with impeccable oral habits still have problems, so maybe I just need to relax on the worrying front, and do what I can to help my situation out.

This has been a pointless post about my teeth and stress.

Reblogged from eliaes
The Queen, y’all.

The Queen, y’all.

(Source: eliaes, via tyleroakley)

Reblogged from islandrandalia
islandrandalia:

Just spamming my face across various social media. I know you missed me.

I’m feeling my babe self today.

islandrandalia:

Just spamming my face across various social media. I know you missed me.

I’m feeling my babe self today.

Reblogged from fuckyeahprettylittleliar

fuckyeahprettylittleliar:

That time the people playing my otp became my otp.

True Facts are true.

Real Talk: I don’t (usually) shave my body hair.

I don’t care what you think about it. I don’t care what you do with your body hair.

With that said, sometimes the mood strikes me, or there is a need, and I shave. Today it was my armpits. I’m tired of every last deodorant giving up the ghost. I have better success when my hair is short. I also don’t grow impressive armpit bush so I didn’t get too upset about it.

Except for right now because my armpits itch like fire ants have crawled all over and bitten my armpits.

But they’re really smooth. Damn it.

Reblogged from islandrandalia
islandrandalia:

Guys, cooking for one is a bummer.  An even bigger bummer is that every time I’ve used the oven (at any temperature) here, it causes the fire alarm to go off sporadically and without actual provocation.
BUT tonight’s dinner was spectacular!  So good that I wanted to give you some details!
Obviously you can see that I had chicken drumsticks and salad.  The watermelon feta salad that is still blowing my mind.  For the chicken, I made a dry rub of crazy salt, paprika and thyme, rubbed it on and let the legs hang out in the fridge to pick up some flavor.  Then I seared it off, threw it into a piping hot oven and let it bake to temp.  I let them rest, and then plated.
But the salad!  The salad!  I’d seen all these articles about summer salads, and there are so many variations of ‘watermelon feta salad’.  So many of them had mint in them, but I’m not a fan of mint outside of mojitos, so I substituted basil for the mint.  I really love basil.  But anyway, here’s the skinny:
Assemble the players:  arugula, feta, chunks of watermelon, a thin slice of onion, garlic, olive oil, pepper, stone-ground mustard, shreds of basil.
First pulverize some onion and garlic together.  I suppose you could just throw all of this in the food processor, but I haven’t unpacked mine, so I went caveman-style with a muddler.  I then added the tiniest pinch of salt, and went heavy on the pepper.  I added a squirt of mustard; not a lot, just enough to add another note to the mix.  Shredded up the basil, about a tablespoon worth.  Whisk whisk whisk.  Let it sit. 
After the dressing’s married, toss the arugula in it.  Then add the feta cheese, and chunks of watermelon and toss it all gently.  I let mine rest in the fridge while the chicken cooked.  
After I plated dinner and dove into the chicken, I gave the salad some consideration.  AND IT WAS SO GOOD I WOULD HAVE EATEN JUST THE SALAD FOR DINNER.  Seriously, I can’t wait to toss it on a menu and charge too much for it.  
If you’re still getting watermelon and you’re looking for something new to try, give this salad a whirl!  The watermelon is crisp and refreshing without being so sweet.  The basil and feta help make it more savory.  Next time I make it, I’m going to include some fresh lemon juice in the dressing—I was out of lemons and didn’t feel like running out just for one lemon—and I think I’ll put cold shredded chicken in it.  Ah!  So delicious!

islandrandalia:

Guys, cooking for one is a bummer.  An even bigger bummer is that every time I’ve used the oven (at any temperature) here, it causes the fire alarm to go off sporadically and without actual provocation.

BUT tonight’s dinner was spectacular!  So good that I wanted to give you some details!

Obviously you can see that I had chicken drumsticks and salad.  The watermelon feta salad that is still blowing my mind.  For the chicken, I made a dry rub of crazy salt, paprika and thyme, rubbed it on and let the legs hang out in the fridge to pick up some flavor.  Then I seared it off, threw it into a piping hot oven and let it bake to temp.  I let them rest, and then plated.

But the salad!  The salad!  I’d seen all these articles about summer salads, and there are so many variations of ‘watermelon feta salad’.  So many of them had mint in them, but I’m not a fan of mint outside of mojitos, so I substituted basil for the mint.  I really love basil.  But anyway, here’s the skinny:

  • Assemble the players:  arugula, feta, chunks of watermelon, a thin slice of onion, garlic, olive oil, pepper, stone-ground mustard, shreds of basil.
  • First pulverize some onion and garlic together.  I suppose you could just throw all of this in the food processor, but I haven’t unpacked mine, so I went caveman-style with a muddler.  I then added the tiniest pinch of salt, and went heavy on the pepper.  I added a squirt of mustard; not a lot, just enough to add another note to the mix.  Shredded up the basil, about a tablespoon worth.  Whisk whisk whisk.  Let it sit. 
  • After the dressing’s married, toss the arugula in it.  Then add the feta cheese, and chunks of watermelon and toss it all gently.  I let mine rest in the fridge while the chicken cooked.  

After I plated dinner and dove into the chicken, I gave the salad some consideration.  AND IT WAS SO GOOD I WOULD HAVE EATEN JUST THE SALAD FOR DINNER.  Seriously, I can’t wait to toss it on a menu and charge too much for it.  

If you’re still getting watermelon and you’re looking for something new to try, give this salad a whirl!  The watermelon is crisp and refreshing without being so sweet.  The basil and feta help make it more savory.  Next time I make it, I’m going to include some fresh lemon juice in the dressing—I was out of lemons and didn’t feel like running out just for one lemon—and I think I’ll put cold shredded chicken in it.  Ah!  So delicious!