teamshatteredskies:

This was suppose to be a cheer up gift for my cool friend Lu. Wanted to make it look cool but something went wrong while drawing this. D’x
Hopefully I can try to finish this later. 

asdñgñadsgañgda!!!!!!!11!!1!! U KILL ME WITH FEELINGSSSS, TOTALLY LOVE THISSSS
U are waayyyyyyyy to awesome, let me hug ur head *hug head*

teamshatteredskies:

This was suppose to be a cheer up gift for my cool friend LuWanted to make it look cool but something went wrong while drawing this. D’x

Hopefully I can try to finish this later. 

asdñgñadsgañgda!!!!!!!11!!1!! U KILL ME WITH FEELINGSSSS, TOTALLY LOVE THISSSS

U are waayyyyyyyy to awesome, let me hug ur head *hug head*

insomniacovrlrd:

kekai-k:

The Knights 2 (complete)

These are great.

Also, dark souls 2 in just a couple hours. get hype (not really :C)

trackalaka:

ok so i tried my hand at that triple fusion thing with the kanto birds

it…. was pretty hard haha gen 1 designs are so hard to work with…. the only one i really like is the fusion of all three aha

(via psydoktor)

chaoticfood:

Baked Tomato and Egg Cups
3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
6 eggs (smaller eggs are better for Roma tomatoes)
salt and pepper to taste
fresh herbs
toasted bread for serving
Preheat oven to 450º
Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
Crack eggs and gently place in the cavity of each tomato.
Season with salt and pepper. I added dried red pepper flakes for a little heat.
Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
Remove from oven and top with fresh chopped herbs.
Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.
http://abeautifulbite.com/baked-tomato-and-egg-cups/

chaoticfood:

Baked Tomato and Egg Cups

  • 3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
  • 6 eggs (smaller eggs are better for Roma tomatoes)
  • salt and pepper to taste
  • fresh herbs
  • toasted bread for serving
  1. Preheat oven to 450º
  2. Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
  3. Crack eggs and gently place in the cavity of each tomato.
  4. Season with salt and pepper. I added dried red pepper flakes for a little heat.
  5. Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
  6. Remove from oven and top with fresh chopped herbs.
  7. Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.

http://abeautifulbite.com/baked-tomato-and-egg-cups/

(via twainkitty)

ssoja:

Little close-up from my upcoming children book “Le Petit Loup Rouge” (The little red wolf) ( • >•)/
Have a nice christmas holidays !

(via twainkitty)

seelseelbananapeel:

voiceofnature:

Quinta da Aveleda, Portugal. From Alicornio and Karl Gercens.

welp all these just got saved in my refs folder.

(via twainkitty)

thepredatorblog:

becausebirds:

Bearded Vulture

good lawwwwwwwwwwwwwwwd

(via psydoktor)