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bara-paladin:

In 2019 we grow from sex positivity to sex responsibility, meaning we:

  • call out shitty people who are just abusers and using kink/polyamory to mask it and stop supporting them
  • recognize that sometimes hypersexuality can be a form a self-harm for some people
  • keep kinks and fetishes in appropriate spaces and not bringing them out into general public spaces and thereby involving people in scenes they aren’t consenting to 
  • understand that some fetishes are inherently unhealthy and some illegal to actually engage in for good reason and ignoring that is irresponsible at best

(via the-moon-during-the-day)

Dec 05, 2018

theauspolchronicles:

I’m so goddamn mad that oil companies have known climate change is real for decades and did everything to stop people from acting on it. I want to burn their offices down. I want to throw their CEOs into a fucking pit. The world is being destroyed because some filthy rich fucks saw the end coming and figured making money off it was better than saving it. That’s pure evil, plain and simple.

(via the-moon-during-the-day)

Dec 05, 2018

heatherwitch:

I think the reason I enjoy Ghibli so much is it romanticizes the little things. It makes me want to bake, study, clean the house, garden, and more while listening to happy music and occasionally picking wildflowers and lying in the grass. It helps me find joy in day-to-day life and that’s honestly sooo important for my mental health.

(via i-am-evolution)

Nov 06, 2018

veggie-ness:

Vegan Chickpea Curry

Ingredients:

  • 1 yellow onion minced
  • salt and pepper to taste
  • 1 ½ tbsp Garam masala
  • 3 cloves garlic minced
  • 1 tsp minced ginger
  • 1 yellow bell pepper 
  • 7 mushrooms sliced
  • 1 cup cauliflower
  • 2 cups chickpeas cooked
  • ½ cup spinach
  • 3 tbsp red curry paste
  • 1 can coconutmilk
  • 1 cup water
  • 1 tbsp vegetable broth powder
  • 1 cup rice
  • 1 tsp curry powder
  • ½ tsp cumin
Directions:

  1. Cook rice with 2 cups of water. In the meantime mince, dice and slice the veggies. Heat a deep pan with some oil of your choice and cook the onions and garlic until fragrant. Add ginger, red paste and mix together. Add pepper, mushrooms, cauliflower and chickpeas to the pan and cook for about 5 minutes on medium heat.
  2. Add water, broth powder, curry powder, garam masala, and cumin to the pan and let it cook with the lid on for 10 minutes.
  3. After 10 minutes add the coconutmilk and spinach. Stir well and cook for another 5 minutes. Take the cooked rice off the stove and serve some in bowl. 
  4. Serve the rice with the curry and enjoy!

vegan vegan recipes amazing

Oct 22, 2018

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