I Have Friends In Holy Spaces

idk I’m just obsessed with this video lately it’s so gorgeous and brutal and graceful and her music is getting so much more mature and complex and I’m seriously just kinda loving P!nk right now.

Reblogged 3 ore fa from chazzam

41 note

What scares me is how the ability to instantaneously voice one’s uninformed opinion in a public forum can become a hurtful, damaging weapon. (…) in this day and age words can be more powerful than sticks and stones. (…) And I have a responsibility to be diligent in treating everyone around me with as much respect as I would a member of my own family. Yet, that same tool which so blatantly shines a spotlight on ignorance and arrogance just as easily unites the ignorant in a persuasive, common voice. (…) Like all other monstrous problems we face nationally these days, I am completely clueless about how to tackle this issue. I’m not going to pretend to have any kind of answer. However, I would implore everyone with a Twitter account, Facebook profile, or blog to think twice before posting anything. Use these tools to put good back into the world. Whether you’re a liberal hippie or a conservative Christian, we should all agree that spreading love and respect for one another’s humanity is a righteous, moral thing to do. Do it.

- Will Sherrod (June, 2012)

(Fonte: miarrenandchrisneyland)

Reblogged 1 giorno fa from listenupcriss

537 note

broegansnook:

butterbeer cupcakes
(makes around 18)

for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda

For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream

For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)

directions:
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.

enjoy!